Chicken Saltimbocca
Servings
4
Servings
4
Ingredients
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.