Saltimbocca alla Romana

Name: Saltimbocca alla Romana
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 4 sage leaves, fully grown; 4 slices prociutto ham; 2 tablespoons butter; Salt and freshly ground black pepper; 1/4 cup dry white wine

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Total: 35 min

Prep: 10 min
Inactive: 10 min
Cook: 15 min

Yield: 4 servings

Total: 35 min

Prep: 10 min
Inactive: 10 min
Cook: 15 min

Yield: 4 servings

Ingredients

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4 boneless, skinless chicken breasts

4 sage leaves, fully grown

4 slices prociutto ham

2 tablespoons butter

Salt and freshly ground black pepper

1/4 cup dry white wine

Directions

Carefully flatten the breasts with the smooth side of a meat mallet, in between 2 pieces of plastic wrap. Place 1 sage leaf and 1 slice of prosciutto on each chicken breast and spear them onto the breast with a wooden toothpick. In a large frying pan, melt 1 tablespoon of butter. Add the breasts and pan-fry 2 to 3 minutes on each side. Lightly season the breasts with salt and pepper. Remove breasts from pan and keep warm.
Dilute the pan juices with 1/4 cup white wine and bring to a rapid boil. With a heat resistant whisk, dissolve 1 tablespoon of butter into the sauce. Season with salt and pepper and return the breast to the pan and heat them up quickly.
Serve on a preheated platter and drizzle with the pan juices.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.