Chicken Saltimbocca

For this recipe you’ll need:

• 4 chicken breasts, boneless and skinless
• Salt and pepper to taste
• All-purpose flour for dredging
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 4 thin slices prosciutto
• 4 sage leaves
• 4 slices aged provolone cheese
• 1 cup white wine
• 1 cup chicken stock
• 1 tablespoon butter
• 2 tablespoons fresh parsley, rough chopped

Directions:

1. Preheat the oven to 200°.

2. Sandwich the chicken breasts between two sheets of parchment paper and using the smooth side of a meat mallet, lightly pound the breasts until they are a uniform thickness.

3. Season chicken with salt and pepper to taste and lightly dredge through the flour, shaking off any excess.

4. Heat a sauté pan over medium heat and add the butter and olive oil. Lay the chicken, presentation side down, into the pan and sauté until golden brown, 3 to 4 minutes.

5. Turn the breasts over and top with a slice of prosciutto followed by a sage leaf and a slice of provolone. Continue to cook the chicken on the second side until the breast is cooked through, about 3 to 4 additional minutes and the cheese has just melted. 

6. Transfer the chicken to a platter, cover with foil, and place in the oven to keep warm. Tip: Brush the inside of the foil with butter so it doesn’t stick to the cheese.  

7. Heat the same pan over medium heat and discard any fat from the pan. Deglaze the pan with the wine and reduce by half of its original volume.

8. Pour in the stock and reduce by about half to concentrate the flavors. 

9. Remove from heat and swirl in the butter and parsley.  Season with salt and pepper to taste.

10. Remove the platter from the oven and pour the sauce over the chicken. Serve with Parmesan Polenta.