Easy Chicken Saltimbocca Recipe & Pinot Noir Pairing

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.

Line a cutting board with plastic wrap.

Split the chicken breasts in half.

Cover the chicken breasts with plastic wrap and pound them out.

Lightly season the chicken cutlets with salt and black pepper.

Season flour with fresh cracked black pepper.

Dredge the chicken breasts in the seasoned flour.

Top the chicken with chopped sage.

Place a slice of prosciutto on top of each piece of chicken and press down to help it stick.

Add olive oil to a skillet, enough to coat the bottom.

Fry whole sage leaves in the oil until crispy, then remove them.

Place the chicken in the pan, prosciutto side down, and cook for about 3 to 4 minutes until cooked through.

Remove the chicken from the pan and pour out the oil.

Add butter to the hot pan, then add shallots and garlic, sautéing for about a minute until fragrant.

Pour in Marsala wine, moving the pan away from the flame, and let it simmer for a minute.

Add chicken stock and heavy cream to the pan and bring to a simmer, reducing until thickened.

Season the sauce with salt and pepper, then strain it into another pot.

Plate the chicken and pour the sauce over it.

Garnish with crispy sage leaves and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens