Inspiration: Chicken saltimbocca is one of those recipes that I heard about a while ago and have been wanting to try ever since. For some reason, though, it just never got made, probably because it requires sage, which is an herb that I rarely buy. I recently began compiling a list of recipes/foods that I really want to try, and putting these recipes down on paper has really proven to be a great way to remember to make them!
What we Loved: I actually made this recipe twice within the last few months. The first time, I made a pan sauce with white wine and butter, and the second time, I served the chicken without a sauce. While both were great, I’d say that I really enjoyed the chicken without any sauce better. The simple flavors of the meal really shined that way. The chicken was nice and moist with a great brown crust, the prosciutto was crispy and salty, and the sage added just enough of an earthy herb flavor. Sage isn’t one of my favorite herbs, but I found that this meal provided just the perfect amount of sage to really let the flavor of the herb shine without being overpowering. I’ve got a serious addiction to salty food, so I really enjoyed the great saltiness of this dish, too. And it’s always great to have another simple chicken recipe up your sleeve!
Helpful Hints: If you’d like to make a pan sauce for this recipe, just take the chicken out of the pan when it’s done cooking and add a bit of white wine. Scrape the brown bits from the bottom of the pan, incorporating them into the wine, and then swirl in a tablespoon or so of butter. Pour the sauce over the chicken and serve. Make sure that you use a dry white wine, as a sweet wine will give the entire meal a sweet flavor.
Source: Original recipe, inspired by learning about chicken saltimbocca from other places
2 chicken breasts, butterflied and then cut in half
4 thin slices prosciutto
5-6 sage leaves, minced
Extra virgin olive oil
1. After cutting the chicken breasts in half, season them with black pepper. You won’t need any salt, as the prosciutto is very salty.
2. Sprinkle the minced sage on the chicken. Wrap each chicken breast half with a piece of prosciutto. Press the prosciutto into the chicken so that it sticks.
3. Heat a good drizzle of extra virgin olive oil in a saute pan. When it’s hot, add the chicken to the pan. Don’t worry – it won’t stick! Saute for 3-4 minutes, and then flip the chicken. Cook for another 3-4 minutes, until the chicken is cooked through.