The Best Chicken Saltimbocca Recipe

How to Make The Best Chicken Saltimbocca

1. Season chicken breasts generously with salt and pepper.
2. Place flour on a plate. Dredge each chicken breast in the flour, ensuring even coating, then shake off any excess.
3. Set aside the floured chicken breasts.
4. In a large skillet or sauté pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-high heat. Heat until butter is melted and mixture is very hot.
5. Add chicken breasts to the hot pan and cook for 5-6 minutes, until golden brown on the undersides.
6. Flip chicken breasts and cook for another 4-6 minutes, or until cooked through and firm to the touch.
7. Reduce heat to low. Sprinkle chicken evenly with chopped (or dried) sage.
8. Top each chicken breast with a slice of prosciutto, then evenly distribute the mozzarella slices among the breasts.
9. Cover the pan tightly and cook for 1 1/2 minutes, or until the cheese is melted and bubbly.
10. Carefully transfer the chicken to a serving platter. Tent loosely with aluminum foil to keep warm, ensuring foil doesn't touch the cheese.
11. Increase heat to high. Once the pan is sizzling, add the white wine, scraping up any browned bits from the bottom of the pan (deglazing).
12. Bring the wine to a boil and cook until reduced to 1/4 cup, about 3 minutes.
13. Remove from heat and whisk in the remaining 1 tablespoon of butter until melted and smooth.
14. Spoon the sauce evenly over each chicken breast. Garnish with a fresh sage leaf.
15. Serve immediately. Serves 4.