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.



olive oil



white wine




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 garlicky broccolini for a fabulous meal.