If you’re looking for dinner made in under 30 minutes, then this saltimbocca is the dish for you. Flattened chicken with crispy prosciutto and sage leaves, cooked in a creamy white wine sauce. An incredibly delicious chicken recipe that’s super easy and quick to make.
Serves: 4
Ingredients
- 4 chicken breasts, skinless & boneless
- 1 cup all-purpose flour (plus 1/4 teaspoon to sprinkle)
- 8 sage leaves
- 4 slices of prosciutto
- 40g butter, cubed
- 1 tablespoon olive oil
- 1/2 cup white wine
- salt and pepper
Method
- Place each chicken breast between two sheets of parchment paper and gently pound them with a meat mallet or flat object to an even thickness.Season the chicken breasts with salt and pepper.
- Lay one slice of prosciutto on each chicken breast. Place two sage leaves on top of the prosciutto. Secure the prosciutto and sage in place by using toothpicks. Lightly coat both sides of the chicken with flour, shaking off any excess.
- In a large pan, heat the olive oil and butter over medium-high heat. Add the chicken breasts to the pan and cook for 3-4 minutes on each side, or until the chicken is cooked through and the prosciutto is crispy. Remove the chicken from the pan and set aside.
- In the same pan, add another cube of butter and add the rest of the sage leaves. Once the sage leaves are crispy, remove from the pan.
- Add the chicken back into the pan, then pour in the white wine as well as one knob of butter. Sprinkle 1/4 teaspoon of flour on top. Let it simmer for 2-3 minutes to reduce the sauce slightly.
- When ready to serve, remove the toothpicks from the chicken and pour over the sauce. Top off with the crispy sage leaves and enjoy!
