Chef John's Chicken Saltimbocca

“Saltimbocca” means, ”jumps in the mouth,” and there really is no better way to describe what happens when you take a bite of this amazing Italian classic. Although, to do the “classic” version we’d have to use veal, which is not easy to find, and also adds certain karmic considerations to the production. But after much testing, I’ve concluded that chicken breast is a great substitute, and regardless of what you use, the one-two punch of fresh sage leaves and pan-fried prosciutto creates a dish that truly lives up to its name.

source	Allrecipes.com
categories	italian, main dish, poultry
yield	Serves 2
prep time	10 mins
total time	50 mins

INGREDIENTS

Ingredients

2 skinless, boneless chicken breasts

salt and freshly ground black pepper to taste

4 to 8 sage leaves, or as needed

3 thin slices prosciutto

2 Tbsp olive oil

2 Tbsp Marsala wine or white wine

½ lemon, juiced

1/3 cup chicken broth

2 Tbsp cold unsalted butter

2 lemon wedges (optional)

INSTRUCTIONS

1. Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 3/8-inch thickness. Season lightly with salt and freshly ground black pepper.

2. With the smoother side of chicken breasts facing up, lay 2 to 4 sage leaves on each breast; more sage leaves will give a stronger sage flavor. Then, cover breasts with a single layer of prosciutto, covering the sage underneath.

3. Lay a piece of plastic wrap on top, and press down firmly to flatten. Refrigerate for about 30 minutes before cooking for best results.

4. Heat olive oil in a nonstick skillet over medium-high heat. Place chicken, prosciutto-side down. in the pan, and sear until prosciutto is lightly browned, about 3 minutes. Turn chicken over, and cook until chicken is no longer pink at the center and juices run clear, about 3 minutes more. Exact time will depend on size and thickness of chicken breasts.

5. Turn off heat, remove chicken to a plate, and cover loosely with foil.

6. For the sauce, add Marsala, lemon juice, and chicken broth to the pan, along with any accumulated juices from the plate with chicken, and place back over medium-high heat. Boil until reduced by half, about 3 minutes. Reduce heat to low, and swirl in butter until it disappears.

7. Spoon sauce generously over chicken saltimbocca and add a lemon wedge on the side.

NOTES

Sauce is optional, and chicken can be served with just the pan drippings spooned over the top. Sage leaves can be placed on top of prosciutto, instead of underneath, for a different, milder flavor. Or, after chicken is cooked, the sage can simply be fried in the pan until crisp and used to top the plate.