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Chicken Saltimbocca
Jon Davies
Print Recipe
Servings
4
Ingredients
4 6-
oz.
chicken breasts
trimmed
4
slices
prosciutto
8
sage leaves
1
lemon
juiced
2
Tbsps.
marsala wine
2
cups
chicken broth
Salt and pepper
4
Tbsps.
olive oil
Instructions
Season chicken with salt and pepper.
Top each breast with two sage leaves, then top with prosciutto slices.
Cover with plastic wrap and lightly pound with meat mallet on both sides.
Heat large sauté pan over medium heat, add olive oil.
Sauté chicken in oil , prosciutto side down. Sauté 3-5 minutes per side until golden brown remove to platter and keep warm in oven.
Lower heat on pan and deglaze with marsala. Scrape pan with wooden spoon.
Add stock and reduce by half.
Season with lemon juice and pour over chicken.