World's Best Chicken Saltimbocca | Cooking Italian with Joe

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol, and vinegar is a budget-friendly substitute.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino is often less expensive.

Cut each chicken breast in half and butterfly them.

Fold each piece of chicken in half and pound with the smooth end of a tenderizer until flattened.

Dust the chicken with flour, shaking off the excess.

Slice the parmigiano reggiano cheese into large slices.

Place a slice of prosciutto on each piece of chicken, using about 6 slices for 4 portions.

Add fresh sage leaves on top of the prosciutto on each piece of chicken.

In a large pan, heat olive oil and butter over medium heat until sizzling.

Add the chicken to the pan and cook until golden brown, about 4-5 minutes per side.

Remove the chicken from the pan and keep warm.

Deglaze the pan with chardonnay, scraping up browned bits from the bottom.

Add the lemon zest, salt, and freshly ground black pepper to the pan.

Return the chicken to the pan, spooning the sauce over it to coat.

Serve the chicken on a platter, garnished with additional sage if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens