Chicken Saltimbocca
A classic Italian dish featuring tender chicken breasts wrapped in prosciutto and fresh sage, complemented by a luscious white wine sauce.
Ingredients
Main Ingredients
- 4 pieces medium-sized chicken breasts Preferably organic or free-range for the best flavor and texture.
- 8 slices prosciutto Good-quality prosciutto enhances the flavor.
- 8 leaves fresh sage Use fresh for maximum flavor; halve the amount if using dried.
- 1 cup white wine Choose a dry white like Sauvignon Blanc or Pinot Grigio.
- 2 tablespoons olive oil Use high-quality extra virgin olive oil.
- 2 tablespoons unsalted butter Room temperature; preferably European-style for richness.
- to taste salt and pepper Use freshly cracked pepper for added depth.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts generously with salt and pepper.
- Lay 2 slices of prosciutto on each chicken breast, followed by 2 sage leaves.
- Secure each roll with toothpicks.
Cooking
- In a large skillet, heat olive oil over medium-high heat.
- Add the chicken rolls and cook until browned on both sides.
- Remove the chicken from the skillet and set aside.
- Deglaze the skillet with white wine, scraping any browned bits from the bottom.
- Return the chicken to the skillet, add butter, and transfer to the oven.
- Bake for 15-20 minutes, or until the chicken is cooked through (165°F / 74°C).
Serving
- Serve hot with a generous spoonful of the pan sauce.
Notes
Avoid overcrowding the pan; brown chicken in batches if necessary. Let chicken rest post-oven to maintain juices.