Recipes
Chicken Saltimbocca
- Chicken
For this version of the Roman classic, pounded chicken cutlets topped with prosciutto and sage leaves are pan-seared, then served in a simple white wine-butter sauce.
Ingredients
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4 (6-ounce) skinless, boneless chicken breast halves, lightly pounded
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Kosher salt
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Freshly ground black pepper
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8 large sage leaves
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4 thin slices prosciutto di Parma
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All-purpose flour, for dusting
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2 tablespoons extra-virgin olive oil
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4 tablespoons unsalted butter, cut into tablespoons, divided
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1/4 cup plus 2 tablespoons dry white wine
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1 cup chicken stock or low-sodium broth
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