If you love Proscuitto but are not a big fan of Veal, try my Chicken Saltimbocca. Crispy and savory slices of Proscuitto di Parma layered on tender chicken breast, drizzeled with a delicious white wine and sage sauce.
2.Lay out thinly sliced chicken breast (pound if they are more than ¼ inch thick). Then top with prosciutto so that one entire surface of breast is covered.
3.Mix flour, salt, and pepper together on plate. Dredge chicken in flour and gently shake off excess.
4.Heat 1 tbsp of olive oil over medium high heat in non stick pan. Working in batches, sautee each breast placing procuitto side down first for about 2-3 minutes on each side. Chicken should have a nice golden brown color to it. Repeat process adding more olive oil as needed for each chicken breast.
5.Place chicken on baking sheet and place on upper rack in oven. Bake for 7-8 minutes.
6.Meanwhile, turn down heat to medium low and add garlic to pan to cook for about 30 seconds. Careful not to burn garlic!
7.Then add white wine to deglaze pan, scraping off brown bits from bottom and sides of pan.
8.Turn up heat and bring wine to a boil and let reduce.
9. Add chicken stock. Roll butter in flour, add to sauce and whisk quickly to prevent clumping. This will thicken the sauce.
10.Add thyme and parsley. Season with salt and pepper to taste.
11.Remove chicken from oven and top with wine sauce. Serve immediately.