Chicken Saltimbocca
Chicken Saltimbocca is an Italian classic. Tender chicken breasts are wrapped in savoury prosciutto and fragrant sage and seared to perfection. Finished with a buttery white wine sauce, this is a dish that’s equally at home at a dinner party or for a mid-week family dinner.
How long will it take?
45 minutes
What’s the serving size?
Serves 4
What do I need?
- 4 x 150 g chicken breasts, skinless and boneless
- Salt
- Freshly ground black pepper
- 12 fresh sage leaves
- 4 slices prosciutto
- Plain flour, for dusting
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 1/3 cup white wine
- 1 cup chicken stock
How do I make it?
- Season both sides of chicken breasts with salt and pepper.
- Lay 3 sage leaves on top of each breast and then wrap a slice of prosciutto around each breast.
- Sprinkle some flour onto a dinner plate and dust both sides of each breast lightly with flour.
- Add olive oil and half the butter to a large frying pan over high heat. Add chicken breasts, and cook for 4 minutes, then turn and cook for a further 4 minutes. Remove chicken from the frying pan and set aside on a plate.
- Wipe out frying pan, then return to the heat and add reserved 2 tbsp butter. When butter has melted, add white wine and cook, until it has reduced by half. Add chicken stock to the pan and bring to a boil. Cook until it has reduced by half.
- Return chicken to the frying pan, and simmer over medium heat for 5 minutes, or until the chicken is cooked through.
- Serve chicken drizzled with the sauce from the pan.
