A Simple Chicken Saltimbocca

My chicken saltimbocca is very easy to make,  it is a simple 30 minutes recipe to prepare.
It is one of my favorites because of its simplicity, taste and truthfully, it is very difficult to get it wrong.
The chicken is tender and the buttery sage sauce compliments the crispy salty prosciutto perfectly.

To prepare  you will be required to cook the chicken in a fry pan then transfer onto a baking tray and into the grill.

For this chicken Saltimbocca recipe I have used chicken breast as it holds it shape better. You can serve it with baked potatoes and vegetables or some cous cous seasoned with some butter or olive oil.

Ingredients 
1. 2 Chicken breasts sliced horizontally, try and slice 1 - 1.5cm thickness.
2. 1 cup plain flour
3. 150 grams butter
4. 1/2 cup oil
5. 8-9 large sage leaves
6. 6 full slices of prosciutto
7. 1.5 Cups of white wine 
8. Sale & Pepper to season


Method 
1. Beat your chicken slices with a meat hammer until thinned out and place aside.
2. In a flat separate plate add your flour and season with enough salt and pepper.

3. Using a non stick fry pan, heat 100 grams of butter with 1/2 cup of olive oil. Wait for the butter to melt then boil and brown slightly.
4. In the meantime, place a slice of chicken in the flour and coat both sides heavily. Transfer into the browning butter and oil to start cooking. Repeat this procedure until you have no space available in your pan.

5. Cook for approximately 3 minutes on each side on medium heat. Once cooked, place the chicken slices into a side pan. Finish cooking the left over slices.
6. Place a piece of prosciutto on each cooked chicken slices.

7. Turn on your grill (or oven if your don't have a grill) set on high at 200 degrees Celsius.
8. In the same fry pan add 50 grams of butter and turn on high heat. Add 1.5 cups of white wine and  the sage. Let the alcohol sizzle and evaporate. Use a wooden spoon to de-glaze the pan during this process (scrape down the pan flour residue).

9.  Pour the sage wine sauce over the chicken.
10. Place the tray under the preheated grill for 8-9 minutes (until the prosciutto turns crispy).

Serve with some baked potatoes, vegetables or on some buttered cous cous.

Tips: 
1. Coat the chicken in the flour only as your need it. If you do it too early the flour will turn gluggy and wont coat the chicken as effectively. 
2. If you want it to be really saucy, add another 50 grams of butter and half cup of wine during the de-glazing process. 

Buon Appetito! 

x Stephanie