Chicken Saltimbocca

In class we made veal saltimbocca and it was really good. I don't think there is anything spectacular about veal (except veal stock) and at home it is much easier and cheaper to use chicken breasts, so I have adapted the recipe.

Veal Saltimbocca (in class):

Chicken Saltimbocca (at home):

Chicken Saltimbocca

Servings: 2

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients
vegetable oil
salt and pepper
2 boneless, skinless chicken breasts
2 thin slices of prosciutto
1 T butter, divided
1/2 cup white wine
4 leaves of fresh sage, sliced

Directions
Preheat oven to 400F. Heat an oven-proof skillet on high. Salt and pepper both sides of the chicken. Add oil the skillet and when it just starts to smoke place the chicken in the pan and reduce heat to medium. Do not try and move the chicken at this point. When it becomes unstuck check the browning on the underside. When desired browning is reached, flip the breast over and place in the oven for about 10 minutes or until the chicken is done. Remove from the oven and place breasts on a plate. Lay the slices of prosciutto on top of the breasts. Place the pan you cooked the chicken in back on the stove and add half of the butter and all of the white wine. You want the alcohol to cook off and the sauce to reduce, this may take 10 minutes or more. When the sauce is reduced by about half, add the sage and season with salt and pepper. Just before serving at the rest of the butter to the sauce. Pour the sauce over the chicken and serve.