This recipe is one of my family’s favorite and is a special dish for any occasion. Tender chicken breast, salty prosciutto and flavorful sage make a mouth watering combination. I enjoy it served with fettuccini , but you can just serve it along side a salad, you’ll love the flavors! (Serves 4)
- 2 skinless, boneless large chicken breast (cut each breast in half long way, seasoned with salt and pepper and pounded)
- 4 oz. Prosciutto (thinly sliced)
- 1 shallot (diced)
- 1 cup chicken stock
- 1/2 cup Pino Grigio (or other dry white wine)
- 4 tbsp. butter
- 2 cups flour (seasoned with salt and pepper)
- 2 oz. olive oil for frying
- toothpicks for securing sage and prosciutto for chicken
- parsley for garnish (optional)
Preheat oven to 400 degrees.
Begin with slicing the two chicken breast (long way) in half, making four separate pieces. Place each piece, one at a time, into a plastic bag and pound with a mallet to tenderize and flatten them to the same thickness so they cook evenly and in a shorter time.
Salt and pepper both sides of the chicken breast. Layer each chicken breast with two to three slices of prosciutto. Top off with four sage leaves. Use toothpicks to sew in the sage leaves and to hold in the prosciutto so that they don’t fall off when cooking. You can use two toothpicks per chicken breast (two sage leaves per toothpick)
Coat each side of the chicken breasts with flour. (The easiest way is to put the flour in a paper plate or bowl, add some salt and pepper, and dredge the chicken in the flour). Set aside.
Drizzle about four tablespoons of olive oil into a large, oven safe frying pan, set temperature to medium low. Add in the diced shallot and fry for about a minute. Begin to add in the chicken breast, starting with sage side down. Add the remaining three pieces of chicken breast. Raise the heat to medium setting and add in four tablespoons of butter. Cook for about 3 minutes or until the sage side is golden in color.
Flip onto the other side and add the wine. Cook for about two minutes to allow the alcohol to evaporate and to allow the wine flavor to infuse into the chicken. Pour in the chicken stock and bring to a boil over medium/low flame. Once boiling, place the pan into the oven and cook for about eight to ten minutes.
Remove from the oven. Serve over your favorite spaghetti or along side your preferred side dish. MAKE SURE TO REMOVE THE TOOTHPICKS! Pour some of the saltimbocca gravy over the chicken and spaghetti (sprinkle with parsley for garnish-Optional) and enjoy!