This delicious chicken saltimbocca with white wine garlic sauce is the absolute perfect weeknight meal or entertaining recipe for your guests that comes together in under 30 minutes.

Ingredients for this recipe:

• 5 7-9 ounce chicken breasts, sliced in half width wise
• 1 tablespoon + 1 teaspoon finely minced fresh sage
• 10 slices prosciutto ham
• 10 fresh sage leaves
• 1 cup all-purpose flour
• ¼ cup olive oil
• ½ small diced shallot
• 2 finely minced cloves of garlic
• ½ cup dry white wine, like chardonnay
• 1 ½ cups chicken stock
• 1 tablespoon unsalted butter
• 1 teaspoon finely minced fresh parsley
• sea salt and pepper to taste

Serves 10

Prep Time: 10 minutes

Cook Time: 18 minutes

Procedures:

1. Pound each sliced chicken breast until it is ½” to ¾” thick.
2. Season both sides with salt and pepper and then evenly sprinkle on the 1 tablespoon of fresh sage.
3. Press a piece of prosciutto ham onto each pounded out chicken breast covering it.
4. Next, place a fresh sage leaf into the center of the prosciutto ham on the chicken and press it in to stick. Set aside.
5. In a bowl or pan mix together the flour, salt and pepper, and lightly dredge each chicken saltimbocca in the flour and pat off any excess and set aside.
6. Add the olive oil to a large saute pan over medium heat and cook the saltimbocca in batches prosciutto ham side down first for 2 ½ to 3 minutes per side or until browned and cooked through out.
7. Set the cooked chicken saltimbocca aside and add the shallot and garlic to the pan and saute for 1 to 2 minutes.
8. Deglaze with white wine and cook until it’s au sec or almost gone.
9. Pour in the chicken stock and cook over high heat for 3-4 minutes or until it becomes a thin gravy.
10. Finish with butter, 1 teaspoon sage, parsley, salt and pepper.
11. Serve the pan sauce over top of the cooked chicken saltimbocca.

CHEF NOTES:
• Use a 7-9 ounce boneless skinless chicken breast
• You can absolutely serve it with whatever side you’d like so feel free to get creative.
• REHEATING YOUR CHICKEN SALTIMBOCCA To reheat the chicken saltimbocca simply place back in a pan with some of the pan sauce, cover and cook in the oven for 10 minutes at 350°.
• STORING AND FREEZING CHICKEN SALTIMBOCCA: Chicken saltimbocca will hold in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and let thaw in the refrigerator before using.

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