Saltimbocca de poulet aux blancs de poulet et prosciutto

Ingrédients

• 2 large boneless, skinless chicken breasts (about 1 1/2 pounds total) (butterflied into 4 fillets; or 4 chicken cutlets)
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour (or substitute with a gluten-free blend)
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped shallot
• 1/4 cup dry white wine (such as pinot grigio or sauvignon blanc)
• 1/4 cup chicken broth
• 4 slices prosciutto
• 8 fresh sage leaves (plus more for garnish)

Préparation

1. 1

   Preheat the oven to 425 degrees 220 C °F

2. 2

   Generously sprinkle salt and pepper on both sides of the chicken breasts.

3. 3

   Spread the flour in a rimmed tray or pie dish. Dredge the chicken breasts in the flour to lightly coat, then give them a gentle slap to remove excess flour.

4. 4

   Place a large non-stick skillet over medium high heat. Add the butter and oil, swirling to coat the pan. When the butter begins to foam, add the chicken breasts.

5. 5

   Cook 3-5 minutes, until the chicken is golden. Flip the breasts over with a spatula and cook on the other side for one minute. Add the shallots, white wine and broth to the pan around the chicken and let it boil for another minute.

6. 6

   Remove the pan from the heat. Arrange a slice of prosciutto over each breast. Dip the sage leaves in some of the fat in the pan, then put two leaves on top of each breast, pressing them down to adhere.

7. 7

   Put the pan in the oven and bake 5-6 minutes, until the chicken is cooked through and the prosciutto is crisp.

8. 8

   To serve, transfer the chicken to a platter and pour the sauce over. Sprinkle with a teaspoon of coarsely chopped sage to garnish the plate.