The Best Chicken Saltimbocca


  • 4 (6 ounce) boneless skinless chicken breasts (lightly pounded to an even thickness)
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons fresh sage, chopped or 1 teaspoon dried sage
  • 1 teaspoon dried sage
  • 4 sage leaves, for garnish (optional)
  • + 3 more ingredients
    • 2 slices prosciutto, large slices not paper-thin trimmed to fit chicken breasts
    • ¼ lb fresh mozzarella cheese, thinly sliced and trimmed to fit chicken breasts
    • ¾ cup dry white wine, such as Pinot Grigio-Sauvignon Blanc

1 Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside. 2 In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breas...

View full recipe at SpringPad


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