Saltimbocca di pollo (prosciutto, salvia e salsa al burro e vino bianco)

Ingredienti

• 2 large boneless skinless chicken breasts (pat dry and fat trimmed)
• salt and pepper
• 14 leaves fresh sage
• 4 slices prosciutto di Parma
• 1/4 cup olive oil
• 1/2 cup dry white wine
• 1/3 cup chicken stock
• 4 tablespoons butter
• (optional) pinch of flour

Preparazione

1. 1

   --- Prep the chicken ---

2. 2

   Slice each breast in half lengthwise to create 4 thinner cutlets, cover with plastic wrap, and gently pound until about ¼ inch thick.

3. 3

   Lightly season on both sides with salt and pepper (the prosciutto will add more salt).

4. 4

   Lay 1 slice and prosciutto over each cutlet, pressing gentry to adhere.

5. 5

   Place 1 sage leaf on top and secure with a toothpick so the toothpick is flat against each chicken cutlet. Set aside.

6. 6

   --- Fry the sage ---

7. 7

   Heat the olive oil in a large pan or skillet over medium heat. Add the remaining sage leaves and fry until crisp, about 20 seconds. Remove with a slotted spoon and drain on paper towels.

8. 8

   Keep the sage-infused oil in the pan for cooking the chicken.

9. 9

   --- Cook the chicken ---

10. 10

    Raise the heat to medium high and place chicken prosciutto-side down and cook for 3-4 minutes, until the prosciutto is crispy.

11. 11

    Flip the chicken and cook the other side for another 2-3 minutes, or until the chicken is cooked through.

12. 12

    Transfer the chicken to a plate and tent loosely with foil or paper towels.

13. 13

    --- Make pan sauce ---

14. 14

    Lower the heat to medium and add the white wine to deglaze the pan, scraping up browned bits and simmer for 1-2 minutes to cook off the alcohol.

15. 15

    Add the chicken stock and simmer for another 2-3 minutes until slightly reduced.

16. 16

    Turn off and remove the pan from the heat, swirling or whisking in the butter until the sauce becomes smooth and glossy.

17. 17

    Optional: Add a pinch of flour and whisk to thicken the sauce.

18. 18

    Adjust the sauce with salt and pepper to taste.

19. 19

    --- Serve ---

20. 20

    Remove the toothpicks and serve the chicken hot, spoon the pan sauce over the chicken, and garnish with the crispy fried sage leaves. Season with salt and pepper to taste. Serve with polenta, roasted potatoes, or sauteed greens. Enjoy!