Now that I have given you my “12 + 4” Challenge list of books I want to read in 2021, I decided to share a recipe of a food that I want to eat more of in 2021.

True confession: The first time I ever ate Chicken Saltimbocca was at a Buca di Beppo. It was love at first bite. I went searching for recipes and finally came up with the one below, which is a combination of several I found. I grow my own sage just so I can make Chicken Saltimbocca.

This is a quick and easy recipe. I hope you love this recipe as much as I do!

Print Recipe

Chicken Saltimbocca

Course

Main Dish

Cuisine

Italian

Keyword

Main Course

Servings

Ingredients

• 4 6 ounce chicken breasts boneless, skinless and pounded thin
• Salt and pepper to taste
• 8 sage leaves
• 4 slices prosciutto
• Flour for dusting
• 1 tablespoon olive oil
• 4 tablespoons butter cut into 4 pieces and divided
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 1 teaspoon cornstarch
• 4 tablespoons lemon juice
• 1 tablespoon capers
• 1/2 tablespoon butter
• 8 ounces spaghetti noodles cooked according to package directions. Optional.
• 4 slices lemon for garnish, optional

Course Main Dish Cuisine Italian Keyword Main Course Servings Ingredients 4 6 ounce chicken breasts boneless, skinless and pounded thin Salt and pepper to taste 8 sage leaves 4 slices prosciutto Flour for dusting 1 tablespoon olive oil 4 tablespoons butter cut into 4 pieces and divided 1/4 cup dry white wine 1/2 cup chicken broth 1 teaspoon cornstarch 4 tablespoons lemon juice 1 tablespoon capers 1/2 tablespoon butter 8 ounces spaghetti noodles cooked according to package directions. Optional. 4 slices lemon for garnish, optional

Instructions

1. Season the chicken in salt and pepper. Place 2 sage leaves on top of each breast, then wrap in the prosciutto. Press the prosciutto into the chicken to help it adhere. You can also use toothpicks if necessary. Lightly dust the chicken with flour, shaking off the excess.
2. Heat the oil and 3 Tbsp of butter in a large pan over medium heat, add the chicken and cook until the prosciutto is crispy and the chicken lightly golden brown and cooked, about 2-4 minutes per side and set aside. You might need to do this with two breasts at a time, depending on the size of the pan and the breasts. If so, only add half the oil and butter each time. Remove the chicken breasts and keep warm.
3. Add the wine and deglaze the pan. Mix the chicken broth with the cornstarch, and add to pan along with the lemon juice and capers. Simmer until reduced by half, about 4-6 minutes.
4. Add the remaining 1 Tbsp of butter and cook until melted and the sauce thickens a bit, about 1 minute. Pour the sauce over the chicken breasts and garnish with lemon slices.
5. If serving with spaghetti, divide the noodles evenly on four plates. Add a chicken breast to each plate, then pour the sauce evenly over each serving.