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Classic chicken saltimbocca in less than 30 minutes! This recipe pairs quickly-seared chicken breasts, crisp slices of prosciutto and sage with a buttery white wine pan sauce.
By Karen Tedesco of Familystyle Food
To butterfly chicken breasts, start a perpendicular cut at the thicker side.
Open the breast like a book.
Slice in half.
Repeat to make four thin fillets.
Season on both sides with salt and pepper.
Spread the flour on a rimmed sheet pan.
Dredge the breasts to coat, then tap off the excess.
Heat butter and olive oil in a skillet over medium-high heat.
Wait until the butter melts and start to foam.
Sear the chicken until golden on the bottom, 3-5 minutes.
Flip the chicken over.
Put a piece of prosciutto on top of each chicken breast.
Coat sage leaves with fat in the pan and stick to the proscuitto.
Transfer to a 425-degree oven to finish cooking and crisp the prosciutto.
Transfer the chicken to a platter and pour the pan juices over.
Serve with risotto, mashed potatoes and
for a fabulous meal.