Recipe courtesy of Sara Moulton

Chicken Saltimbocca

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  • Yield: 4 servings
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4 boneless chicken breasts (about 1 1/2 pounds), skin removed

24 to 48 fresh sage leaves

4 thin slices prosciutto

4 tablespoons olive oil

1/4 cup all-purpose flour (approximately)

1/4 cup dry white wine

1/4 cup marsala or Port

3/4 cup chicken broth

1 tablespoon chopped fresh sage

Freshly ground black pepper


  1. Pound chicken breasts between sheets of wax paper to a thickness of slightly over 1/4-inch. Put 6 or 7 fresh sage leaves on the less smooth side of each pounded chicken breast. Cover leaves with prosciutto, and pound lightly to make them adhere. Refrigerate 10 minutes.
  2. Divide oil between 2 heavy, large skillets over medium-high heat. Dredge chicken in flour and shake off excess. Saute chicken about 2 minutes per side or until color changes throughout. Remove chicken. Cover and keep warm.
  3. Divide wine and marsala between skillets and boil, scraping up browned bits, 1 minute. Combine in 1 skillet. Add stock and boil until reduced to 1/3 cup. Add chopped sage. Simmer 1 minute. Add pepper to taste; salt may not be needed. Pour sauce over chicken and serve.