Chicken Saltimboca

This recipe is our family’s favorite hands down when it comes to chicken. It is requested on a weekly basis and appreciated every time. The dish is my take on Chicken Saltimbocca which I first fell in love with at an old Italian restaurant in Memphis.

It may not have been the most authentic version but it’s my gold standard. As a college student, if I ever had a penny to my name, I wanted to go back to that restaurant for Chicken Saltimbocca.  By now the restaurant is long gone and Memphis is 200 miles down the road. But this recipe is one that I have messed around with until it is exactly what I remember.

Best of all – it’s “fast food” meaning once the very few ingredients are assembled it takes 10 minutes from stove to plate. Place sage on the chicken, wrap with one piece of prosciutto, then do a quick sauté on both sides. Mix lemon juice, chicken broth and corn starch to make a little sauce in the same pan and just like that – dinner is ready. Serve it with pasta to soak up the sauce or a potato and a salad. It’s just so versatile.

You have everything you need to make this except maybe the sage. You can buy a plant and stick it in a pot, or you can purchase sage leaves in any grocery. Unlike tender herbs like basil, sage leave will keep for a bit. A dear friend recently said  it mades her hungry to read my recipes since she usually she only cooks for one. Good news -this recipe will work for one person or 10 and it is also a fabulous dinner party dish. Enjoy!

Chicken Saltimboca

Ingredients

2 small or 1 large chicken breast split in half lengthwise

3 tbsp salt

4 sage leaves

2 slices of prosciutto

1 tbsp olive oil

½ cup chicken broth (I use Better than Bouillonin a jar – see recipe on label)

Juice from ½ lemon

1 tsp corn starch

Directions

Add chicken breasts to about 1 cup of water with 3 Tbsp salt in a zip lock bag and allow to sit 30 minutes to 2 hours.

Remove chicken and pat dry.

Top each piece with 2 sage leaves and wrap with prosciutto – does not need to completely cover.

Heat olive oil in a large skillet over medium high heat.

Add chicken and sauté on each side 3- 4 minutes until done.

Remove chicken from skillet to a plate.

Mix chicken broth, lemon juice and corn starch and add to skillet stirring to thicken.

Add chicken breasts back to skillet to warm.

Serve with plenty of sauce!