Chicken Saltimbocca is no doubt part of the standard line-up of menu items you see at any Italian American restaurant. Super thin chicken cutlets lined with prosciutto, complemented by a sage leaf (hello fall?). Then an easy pan sauce turns this into a dish quick enough for a weeknight. Yes, I said it, a restaurant "fancy" meal on a weeknight.

The key is to use really thinly sliced cutlets. Taking large chicken breasts and trimming them then cutting them lengthwise into at least two pieces. To ensure that they are think you can also pound the cutlets between two pieces of plastic wrap.

Chicken Saltimbocca

Thin chicken cutlets wrapped in proscuitto with sage leaves and a white wine pan sauce.

ingredients

• 4 thinly sliced chicken breast cutlets

• 1/2 cup flour

• 1 tsp kosher salt

• 4 pieces proscuitto di Parma

• 4 whole sage leaves

• 3 tbsp olive oil

  For the sauce

• 1 tbsp minced shallot

• 2 garlic cloves minced

• 1/4 cup white wine

• 1/2 cup chicken stock

• 1 tbsp unsalted butter

• 1/2 tbsp chopped sage leaves, fresh

• 1 tsp kosher salt

• 1/2 tsp pepper

  
  

instructions

1. Place the flour in a shallow bowl along with the salt and mix together.

2. Press a piece of prosciutto ham onto each pounded out chicken breast covering it.

3. Next, place a fresh sage leaf into the center of the prosciutto ham on the chicken and press it in to stick. Set aside.

4. Dredge each piece on both sides in the flour, shaking off the excess.

5. In a large saute pan, heat the olive oil over medium heat.

6. Cook the saltimbocca in batches prosciutto ham side down first for 2 ½ to 3 minutes per side or until browned and cooked through out.

7. Remove chicken from pan and set aside.

8. Add shallot and garlic to the pan, and saute for 2 minutes.

9. Deglaze the pan with the white wine, scraping up on any brown bits and bringing it to a simmer. letting the wine reduce for 5 minutes.

10. Then add in the chicken broth, sage leaves, and season with salt and pepper. Cook for 3 minutes then, melt in the butter.

11. Serve the pan sauce over top of the chicken.

*Serve with mashed potatoes or cous cous, pour the pan sauce over the dish to help flavor the side dishes.

*Make sure you taste for seasoning along the way and add more salt according to your taste.