I agree that the chicken breasts should be pounded for more uniform cooking and easier handling. The chicken should be approximately 80% done. If the breast half is too thick, then gently pound it with a mallet to your desired thickness. Hi, this web browser has Javascript disabled. Information is not currently available for this nutrient. Carefully turn over the chicken and cook another 1-2 minutes. I ended up pouring out some of the liquid before adding the cheese. this link is to an external site that may or may not meet accessibility guidelines. To serve: Divide the pasta between two plates. Teaching myself to cook. To make the pan sauce, add 1 tablespoon butter and shallots to the hot pan. I then wrapped the prosciutto around the breasts and cooked them in the fry pan. Made it a few times now, really nice with a creamy mash in place of the pasta. Roll up each breast tightly with 2 overlapping slices of prosciutto. Grill the chicken, sage side down, over direct medium heat, with the lid closed, for 3 to 4 minutes. Remove and let chicken rest for 5 minutes before serving. Remove ads. First off I pounded the breast thin. If one end is too thin, you can tuck it under the prosciutto to create an even thickness for cooking. Next time I will try using 1/2 the wine and add more if needed. https://www.tasteofhome.com/recipes/sage-prosciutto-chicken-saltimbocca Some tips for success are making the chicken breast an even-thickness bundle for even cooking, and adding butter and dry Marsala wine to the pan sauce. In a large saute pan, heat olive oil and 2 tablespoons of butter over medium high heat. When the sauce is slightly reduced, add the chicken breasts, prosciutto-side up, to the sauce, and continue cooking until the sauce is greatly reduced and the chicken is warmed through. Find recipes for your diet. Grill for 3 to 4 minutes more, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F. What would you serve with this? Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Saltimbocca Chicken Breasts with Sage Sauce and Creamy Arugula Pasta recipe: Chicken is used instead of veal in this Italian style dish. I enjoy a sauce with my Saltimbocca so I removed the chicken to a casserole dish added flour to the pan to make a roux then added chicken broth white wine and seasonings. You will end up with 4 breasts about ½ inch thick at the thick end. The chicken breasts are cheese filled and prosciutto wrapped, with fresh sage in the sauce. Foodie Pro & The Genesis Framework. The chicken breasts are cheese filled and prosciutto wrapped, with fresh sage in the sauce. The best tags are ones that the general public finds useful -- e.g., Simple, Vegan, Chocolate, Easy, Advance, etc. Favorite recipe of the night! Season with pepper. margarine and finally added the white wine.. Set the chicken on a rack set on a baking sheet and transfer to the oven for about 5 minutes to finish. Add unlimited recipes. Congrats! Shake off the excess flour. 4 skinless, boneless chicken breast halves. Add comma separated list of ingredients to exclude from recipe. I'd definitely make this again. The first time I made this I followed the recipe exactly and it was only alright. Be sure the proscuitto cover the breasts and does not hang over. Next time I will make sure I have thinner cutlets or pound them a bit thinner but absolutely delicious. Remove the pan from the flame and add the Marsala wine. Chicken Saltimbocca is a great fast and easy stove-top meal for weekends or a special dinner. Great dish. I'm really rating my version of this recipe, because I think it would have been bland had I not made the following modifications: 1) I pounded out the chicken breasts 2) rubbed pressed garlic onto the breasts, then placed a layer of fresh, whole basil leaves and then the prosciutto on top and rolled up the chicken securing it with toothpicks. As a side dish, Arugula is perfect with the creamy, angel hair pasta. Kaddish. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Simmer the wine with the shallots over high heat until nearly evaporated. I then removed the lid so the wine could evaporate. 821. Swirl the remaining 1 tablespoon of butter into the sauce in the pan, add the parsley (or minced sage) and mix. When the pan is very hot, place the chicken breasts, prosciutto-side down, and cook until caramelized and the chicken starts to turn white, about 3-5 minutes. I sliced 2 breasts lengthways so I ended up with 4 pieces.