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There’s something just dreamy about the flavor combination of prosciutto and sage; it’s both salty and earthy. Now add chicken and white wine to that mix and you have something close to perfection. Traditionally, the Italian dish Saltimbocca consists of veal topped with prosciutto and sage then marinated in wine. Substituting chicken here not only maintains the combination of complementing flavors but makes the dish easier and cheaper to make. I just adore it when simple flavors come together to create such a lovely and easy weeknight meal.
Taste: Fresh, savory, salty, and pungent.
Texture: The flour and prosciutto crisp as the chicken browns in the skillet, creating a lovely texture.
Ease: Very simple, takes only 10 minutes to prep and about 15 minutes to cook. Only takes a few ingredients as well. I served mine with rice and salad greens for a complete meal.
Appearance: Lovely combination of colors – green and pink from the sage and prosciutto.
Pros: Quick, easy, absolutely tasty.
Cons: None really. My wine-broth reduction took a little longer to reduce but that was my only complaint!
Would I make this again? Definitely. This recipe got a 5 star review from my boyfriend.
Chicken with Prosciutto & Sage
From Great Food Fast
- 1/4 cup all-purpose flour
- course salt & freshly ground black pepper
- 4 fresh whole sage leaves plus 4 minced sage leaves
- 4 chicken cutlets
- 4 slices thinly sliced prosciutto
- 4 teaspoons olive oil
- 3/4 cup dry white wine
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon cold butter
1. In a shallow bowl, stir together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
2. Lay 1 sage lead lengthwise on each cutlet, then wrap a prosciutto slice around the middle of each cutlet, encasing the sage. Flatten with the palm of your hand to help the prosciutto adhere to the chicken. Dredge the cutlets in the seasoned flour; tap off the excess.
3. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Cook 2 of the cutlets until golden brown and cooked through, 3-4 minutes per side. Place the cooked cutlets on a plate and tent with foil to keep warm. Repeat the remaining 2 teaspoons oil and 2 cutlets.
4. Add the wine and broth to the skillet; cook over high heat until reduced by three quarters, about 2 minutes. Remove from the heat; let cool for 1 minute. Add the butter and minced sage; stir until the butter is melted, about 30 seconds. Spoon the sauce onto plates; top with the cutlets. Serve immediately.