Chicken Saltimbocca

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 1/2 lbs thinly sliced chicken breasts
• 1/4 lb paper thin and trimmed prosciutto di parma
• 3/4 cup wine
• 1/4 cup chicken stock
• 3 tablespoons olive oil
• 1 chopped garlic clove
• 3 tablespoons flour
• 1 tablespoon unsalted butter
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper

Recipe

• 1 1.preheat oven to 425 degrees.
• 2 2.lay out thinly sliced chicken breast (pound if they are more than ¼ inch thick). then top with prosciutto so that one entire surface of breast is covered.
• 3 3.mix flour, salt, and pepper together on plate. dredge chicken in flour and gently shake off excess.
• 4 4.heat 1 tbsp of olive oil over medium high heat in non stick pan. working in batches, sautee each breast placing procuitto side down first for about 2-3 minutes on each side. chicken should have a nice golden brown color to it. repeat process adding more olive oil as needed for each chicken breast.
• 5 5.place chicken on baking sheet and place on upper rack in oven. bake for 7-8 minutes.
• 6 6.meanwhile, turn down heat to medium low and add garlic to pan to cook for about 30 seconds. careful not to burn garlic!
• 7 7.then add wine to deglaze pan, scraping off brown bits from bottom and sides of pan.
• 8 8.turn up heat and bring wine to a boil and let reduce.
• 9 9. add chicken stock. roll butter in flour, add to sauce and whisk quickly to prevent clumping. this will thicken the sauce.
• 10 10.add thyme and parsley. season with salt and pepper to taste.
• 11 11.remove chicken from oven and top with wine sauce. serve immediately.