Chicken Saltimbocca

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 4 boneless skinless chicken breasts, pounded thin
• 4 slices prosciutto
• 8 leaves fresh sage
• 1/2 cup all-purpose flour
• 3 tbsp butter
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• salt and black pepper to taste

Directions

1. Season each chicken breast with salt and pepper, then lay 2 sage leaves on top and wrap tightly with a slice of prosciutto, pressing gently so it sticks.
2. Lightly dredge each wrapped chicken breast in flour, shaking off any excess.
3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat, then add the chicken prosciutto-side down and cook 3 to 4 minutes until crispy, then flip and cook another 3 minutes until cooked through. Transfer to a plate.
4. Pour the white wine into the same skillet and scrape up any browned bits, then add the chicken broth and let the liquid reduce by half, about 3 minutes.
5. Stir in the remaining 2 tbsp butter until the sauce is smooth and glossy, then taste and adjust seasoning.
6. Return the chicken to the pan, spoon the sauce over the top, and serve immediately.

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