California Central Coast Recipes
This recipe comes from Rome Italy. Saltimbocca in Italian means “jumps in mouth.” The sage and the proscuitto complement the chicken breast so well and have such an unforgettable taste that I know that this will be one of your favorites too.
I've seen some restaurants make this with Sage, Proscuitto and a slice of Mozzarella as well.The original Roman recipe calls for just the veal(which is hard to get here) Proscuitto and sage.
It’s easy and quick to make and tastes divine! Serve with saffron orzo or brown rice and with carrots or peas and a salad ---and you have the makings for a nice dinner party. For dessert serve some fresh fruit or a fruit tart.
Preparation time: 15 minutesCooking time: 15 minutes
4 skinless chicken half breast fillets
4 thin slices of prosciutto
16 fresh sage leaves
2 Tablespoons Extra virgin olive oil , or as needed
1 cup dry white wine
2 Tablespoons butter
1 Lightly pound (with a rubber mallet) chicken fillets to about one-quarter inch thickness between plastic wrap.
2 Place a piece of prosciutto on each fillet. Top each with four sage leaves.
3 Fold lengthwise in half and fasten with toothpick. Salt and pepper both sides of the fillets, then lightly dredge with flour.
4 In a large frying pan, add the olive oil and heat over medium-high heat.
5 Add the chicken to the pan and cook for 3 to 4 minutes each side –or until meat is white in the center.
6 Remove meat to a warm dish and cover to keep warm. Pour wine into pan and deglaze contents. Increase heat to high heat and reduce wine by half.
7 Remove pan from heat and swirl in butter.
8 Place each chicken breast on dinner plate and drizzle some sauce over chicken.
Wine suggestion: A Red Chianti works well.