Chicken Saltimbocca
Chef John’s chicken saltimbocca is a next-level flavorful way to prepare chicken breasts. The quick and easy pan sauce is optional, but really elevates the dish, and a tangy salad of bitter greens and radish makes a fresh contrast between bites.
Ingredient
- 2 skinless, boneless chicken breasts
- salt and freshly ground black pepper to taste
- 4 to 8 sage leaves, or as needed
- 3 thin slices prosciutto
- 2 tablespoons olive oil
- 2 tablespoons Marsala wine or white wine
- 1/2 lemon, juiced
- 1/3 cup chicken broth
- 2 tablespoons cold unsalted butter
- 2 lemon wedges (optional)
Direction
- Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 3/8-inch thickness. Season lightly with salt and freshly ground black pepper.
- With the smoother side of chicken breasts facing up, lay 2 to 4 sage leaves on each breast; more sage leaves will give a stronger sage flavor. Then, cover breasts with a single layer of prosciutto, covering the sage underneath.
- Lay a piece of plastic wrap on top, and press down firmly to flatten. Refrigerate for about 30 minutes before cooking for best results.
- Heat olive oil in a nonstick skillet over medium-high heat. Place chicken, prosciutto-side down. in the pan, and sear until prosciutto is lightly browned, about 3 minutes. Turn chicken over, and cook until chicken is no longer pink at the center and juices run clear, about 3 minutes more. Exact time will depend on size and thickness of chicken breasts.
- Turn off heat, remove chicken to a plate, and cover loosely with foil.
- For the sauce, add Marsala, lemon juice, and chicken broth to the pan, along with any accumulated juices from the plate with chicken, and place back over medium-high heat. Boil until reduced by half, about 3 minutes. Reduce heat to low, and swirl in butter until it disappears.
- Spoon sauce generously over chicken saltimbocca and add a lemon wedge on the side.
