Chicken Saltimbocca

"This dish is usually made with pounded veal, but let's try chicken for a lighter version. Serve hot."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
9
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 400 degrees F.
  • In a large ovenproof saute pan, heat the olive oil over medium heat and add the garlic cloves. Brown the garlic, turning often, about 7 minutes. Turn off the heat and discard the garlic. Meanwhile, place a sage leaf on top of each breast and wrap the entire breast with the prosciutto slice, overlapping slice and tucking underneath the breast.
  • Heat the garlic oil over medium-high heat. Place the flour on a plate and turn the chicken in the flour, shaking off the excess. Carefully place the breasts in the pan, sage side down, and saute until golden brown, about 5 to 7 minutes. Turn the breasts over and sprinkle with salt and pepper. Place in the oven and cook for 12 more minutes. Remove the pan from the oven, place the breasts on a plate and cover with foil. Place the hot pan back on the burner over medium heat. Add the wine and scrape the brown bits from the pan. Continue cooking for 3 to 5 minutes, until the wine is reduced by half. Turn off the heat. Add the butter and stir with a wooden spoon until the sauce is slightly thickened. Pour over the chicken and serve at once.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes