Saltimbocca alla Pollo is a classic Italian dish made with chicken, prosciutto, sage, and a white wine sauce. This recipe adds a twist to the traditional saltimbocca by using chicken instead of veal, making it a lighter and quicker option for a weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices of prosciutto
- 8 fresh sage leaves
- 1/2 cup of all-purpose flour
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/2 cup dry white wine
- 1/4 cup chicken broth
Directions
- Place the chicken breasts between two layers of plastic wrap and pound them to an even thickness.
- Season the chicken with salt and pepper. Place 2 sage leaves on each chicken breast, then wrap each with 2 slices of prosciutto.
- Dredge the chicken bundles in flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken bundles and cook until golden brown, about 3-4 minutes per side.
- Remove the chicken from the skillet and set aside. Deglaze the pan with white wine, scraping up the browned bits from the bottom.
- Add the chicken broth to the pan and simmer until the sauce has reduced by half.
- Return the chicken to the skillet and cook for another 2-3 minutes, until heated through.
- Serve the Saltimbocca alla Pollo with the white wine sauce drizzled on top.
