Chicken Saltimbocca

Serve with roasted acorn or butternut squash and a green salad.

Chicken Saltimbocca
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons olive oil
  • 6 garlic cloves, thinly sliced
  • 16 - 20 fresh sage leaves (do not substitute dried)
  • 3 chicken breasts, boneless and skinless, halved and trimmed of fat and membrane
  • 2 slices prosciutto (optional)
  • ¼ - ⅓ cup shaved Parmesan cheese
  • ½ teaspoon kosher salt or more to taste
  • 1 tablespoon all purpose white flour
  • ½ cup white wine
  1. Flatten each breast by pounding it between two pieces of wax paper with a mallet, rolling pin or bottle. Pound it as thin as possible, being careful not to tear the chicken. Set it aside.
  2. Heat a large non - stick or cast iron skillet over medium heat and add the oil. When the oil is hot, add the garlic and sage and cook until both are toasted, about 2 minutes. Remove from pan and set aside. Do not wash the pan.
  3. Place half a slice of prosciutto and about 1 tablespoon of Parmesan cheese inside each chicken breast. Top with equal amounts of half of the reserved garlic and sage. Fold each chicken breast and seal edges by pinching with your fingers. Reheat the skillet.
  4. If necessary, add the remaining tablespoon of oil to the pan. Dust each chicken breast with flour. Sprinkle salt in pan and add chicken. Cook, over medium heat, about 4 minutes on the first side and 3 on the second.
  5. Remove chicken and set aside. Raise the heat in the pan to high and add wine; bring to a boil and pour over chicken. Top each breast with reserved garlic and sage.