Easy Chicken Saltimbocca

This is one of those dishes that will knock your tastebuds out of the back of your head, only to have them scurrying back to your tongue to get another taste. It's a well balanced blend of sweet, sour, salt and savory. Be sure to give the prosciutto time to get crispy.

Part 1


Part 2


4 split boneless skinless chicken breasts, trimmed of fat
2 Tbs olive oil
12 large sage leaves, 8 of them minced
6 oz of thinly sliced prosciutto (8 total slices)
1/2 cup flour
1 Tbs freshly ground black pepper
1 finely minced shallot
1 cup white wine (I prefer Chardonnay for this recipe) or replace with 1 1/4 cup of orange juice (omit lemon juice if using orange juice).
Juice from 1 lemon (roughly 1 teaspoon)
4 Tbs butter cut into small chunks
Salt to taste

Lay the chicken breast on the cutting board, and slice them into two large cutlets

Preheat oven to 200 degrees.

Add olive oil to a large frying pan over medium-high heat.

Place 4 sage leaves in the olive oil and let fry for 25-30 seconds.

Combine flour and black pepper

Dredge the chicken cutlets in flour, then sprinkle sage over the top, cover with a slice of prosciutto.

Place chicken, prosciutto side down into frying pan, turning when chicken is cooked halfway through. Depending on the size of your pan, you may need to repeat this 3-4 times until all the cutlets are cooked.

When chicken is cooked through, place in an oven safe dish, and keep warm in oven.

Add minced shallot to your frypan, stirring till the shallot becomes translucent and starts to brown.

Add wine and lemon juice to your frypan, stirring to remove all the brown bits off the bottom of your pan.

Add butter, 1 chunk at a time, whisking vigorously with each addition, not adding another until the previous chunk is completely melted.

Salt sauce to taste.

Serve chicken over rice or noodles, topping with beurre blanc and fried sage leaf.