Chicken Saltimbocca

Get ready to dance with flavor! This Chicken Saltimbocca is a delightful Italian dish that means “jumps in the mouth”—and boy, does it ever! Tender chicken breasts wrapped in prosciutto and fresh sage, pan-seared to perfection, and drizzled with a luscious white wine butter sauce. This dish is like a flavor party on your taste buds!

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 8 fresh sage leaves
• 8 slices prosciutto
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tablespoons butter

Directions

1. Place 4 boneless, skinless chicken breasts between two sheets of plastic wrap and pound them to about 1/4-inch thickness. Season both sides with salt and pepper.
2. Place 2 fresh sage leaves on top of each chicken breast. Wrap each piece with 2 slices of prosciutto, pressing gently to adhere.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken, prosciutto-side down, and cook for 3-4 minutes until the prosciutto is crispy. Flip the chicken and cook for another 2-3 minutes, or until the chicken is cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add 1/2 cup of dry white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for about 2 minutes to reduce slightly. Add 1/2 cup of chicken broth and simmer for another 2 minutes.
5. Reduce the heat to low and stir in 2 tablespoons of butter until melted and the sauce is smooth. Return the chicken to the skillet and spoon the sauce over the top. Let it simmer for another minute to heat through.
6. Plate the chicken saltimbocca and drizzle with the white wine butter sauce. Garnish with additional sage leaves if desired. Serve hot, with a side of sautéed spinach or a fresh salad for a complete meal.