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Sage & Prosciutto Chicken Saltimbocca

The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. —Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup plus 2 teaspoons all-purpose flour, divided
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 fresh sage leaves
  • 8 thin slices prosciutto or deli ham
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine or additional chicken broth
  • Lemon slices and fresh sage, optional

Directions

  • Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat.
  • In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm.
  • In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.
Nutrition Facts
1 chicken breast half with 2 tablespoons sauce: 355 calories, 17 g fat (5 g saturated fat), 128 mg cholesterol, 1070 mg sodium, 5 g carbohydrate (0 sugars, 0 fiber), 43 g protein.

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