Chicken Saltimbocca

Serves 1
youtube.com

Directions

  1. 1Take the tenderloin off the chicken breast.
  2. 2Take the tenderloin off the chicken breast.
  3. 3Take the tenderloin off the chicken breast.
  4. 4Split the chicken breast in two.
  5. 5Split the chicken breast in two.
  6. 6Split the chicken breast in two.
  7. 7Place a sage leaf on each piece of chicken.
  8. 8Place a sage leaf on each piece of chicken.
  9. 9Place a sage leaf on each piece of chicken.
  10. 10Cover the chicken with prosciutto, hammering it into the chicken, and if it doesn't hold, use a toothpick to secure it.
  11. 11Cover the chicken with prosciutto, hammering it into the chicken, and if it doesn't hold, use a toothpick to secure it.
  12. 12Cover the chicken with prosciutto, hammering it into the chicken, and if it doesn't hold, use a toothpick to secure it.
  13. 13Season the back of the chicken (the side without prosciutto) with salt and pepper.
  14. 14Season the back of the chicken (the side without prosciutto) with salt and pepper.
  15. 15Season the back of the chicken (the side without prosciutto) with salt and pepper.
  16. 16Preheat a pan with a drizzle of olive oil.
  17. 17Preheat a pan with a drizzle of olive oil.
  18. 18Preheat a pan with a drizzle of olive oil.
  19. 19Flour the chicken.
  20. 20Flour the chicken.
  21. 21Flour the chicken.
  22. 22Place the chicken prosciutto-side down into the pan.
  23. 23Place the chicken prosciutto-side down into the pan.
  24. 24Place the chicken prosciutto-side down into the pan.
  25. 25Brown the chicken until almost cooked through, then turn it over to cook the other side.
  26. 26Brown the chicken until almost cooked through, then turn it over to cook the other side.
  27. 27Brown the chicken until almost cooked through, then turn it over to cook the other side.
  28. 28Remove the chicken from the pan.
  29. 29Remove the chicken from the pan.
  30. 30Remove the chicken from the pan.
  31. 31Add butter and a branch of sage to the pan to fuse the sauce.
  32. 32Add butter and a branch of sage to the pan to fuse the sauce.
  33. 33Add butter and a branch of sage to the pan to fuse the sauce.
  34. 34Deglaze the pan with white wine.
  35. 35Deglaze the pan with white wine.
  36. 36Deglaze the pan with white wine.
  37. 37Add a bit of stock to the pan and let the sauce cook down and thicken.
  38. 38Add a bit of stock to the pan and let the sauce cook down and thicken.
  39. 39Add a bit of stock to the pan and let the sauce cook down and thicken.
  40. 40Put the chicken back in the pan to finish the sauce.
  41. 41Put the chicken back in the pan to finish the sauce.
  42. 42Put the chicken back in the pan to finish the sauce.
  43. 43Add a touch more salt and pepper to taste.
  44. 44Add a touch more salt and pepper to taste.
  45. 45Add a touch more salt and pepper to taste.
  46. 46Remove the sage leaf from the pan.
  47. 47Remove the sage leaf from the pan.
  48. 48Remove the sage leaf from the pan.
  49. 49Plate the chicken and pour the sauce over it.
  50. 50Plate the chicken and pour the sauce over it.
  51. 51Plate the chicken and pour the sauce over it.

Ingredients

  • 1 chicken breast
  • 1 chicken breast
  • 1 chicken breast
  • 1 package Italian prosciutto sliced
  • 1 package Italian prosciutto sliced
  • 1 package Italian prosciutto sliced
  • 1 handful sage
  • 1 handful sage
  • 1 handful sage
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • 1 piece butter
  • 1 piece butter
  • 1 piece butter
  • 1 splash white wine
  • 1 splash white wine
  • 1 splash white wine
  • 1 ladle stock
  • 1 ladle stock
  • 1 ladle stock

Equipment

knifecutting boardplastic filmmeat tenderizerpantongsplate

Tips

  • If you don't like wine, use chicken or vegetable stock.