Labadie Recipe Database

Name Chicken Saltimbocca Number of People 6 List of Ingredients 6 boneless, skinless chicken breasts, excess fat removed 2 T. olive oil 6 garlic cloves, thinly sliced 16 to 20 fresh sage leaves 3 thin slices prosciutto (or smoked ham) 1/3 cup shredded Parmesan cheese 1 T. all-purpose flour 1 tsp. salt 3/4 cup dry white wine Description Flatten each breast by pounding it between two pieces of waxed paper with a mallet, rolling pin or bottle. Pound it as thin as possible, being careful not to tear the chicken. Set aside. Place a large nonstick or cast-iron skillet over medium heat and when it is hot, add 1 T. oil. Add the sliced garlic and sage leaves and cook, stirring, until both are lightly toasted, about 2 minutes. Remove the garlic and sage with a slotted spoon, keeping them warm. Set the skillet aside but do not wash it. Place half a slice of prosciutto and about 1 T. Parmesan cheese on half of each chicken breast. Top with equal amounts of half of the reserved garlic and sage. Fold each breast over and seal the edges by pinching with your fingers. Lightly dust each chicken breast with flour and salt. Reheat the skillet over medium heat and add the remaining T. of oil. When oil is hot, gently add the chicken breasts, one at a time. Cook the breasts about 5 minutes on the first side and 4 minutes on the second. Transfer chicken to warmed plates. Raise the heat under the skillet to high, add the wine and bring to a boil. Cook until wine is reduced by half, about 2 to 3 minutes. Return remaining reserved garlic and sage to the reduced wine in the skillet. Pour over chicken and serve immediately. Time 40 minutes Difficulty (1-5) 3 Notes Image