Prep 10 mins
Cook 20 mins
Saltimbocca, an Italian classic, traditionally calls for veal — but tastes even better with chicken.
- 4 boneless skinless chicken breast halves
- 8 large fresh sage leaves
- 3 ounces prosciutto (about 8 thin slices)
- 1⁄2 cup all-purpose flour
- 2 teaspoons all-purpose flour
- 1 tablespoon butter
- 1 1⁄2 tablespoons olive oil
- 2 tablespoons dry white wine
- 1⁄2 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness.
- Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half.
- Top each chicken breast with 2 prosciutto slices, pressing to adhere.
- Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
- Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes.
- Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
- Whisk wine with remaining 2 teaspoons flour in small bowl.
- Add broth and lemon juice to same skillet; bring to boil.
- Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper.
- Spoon sauce over chicken and serve with carrot orzo.