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Chicken saltimbocca

  • 0:25 Prep
  • 0:10 Cook
  • 4 Servings


  • 60ml (1/4 cup) olive oil
  • 16 fresh sage leaves
  • 2 large (about 220g each) single chicken breast fillets
  • 8 fresh sage leaves, extra, roughly chopped
  • 4 thin slices prosciutto
  • 1 tablespoon plain flour
  • Salt & freshly ground black pepper
  • 10g (2 teaspoons) butter
  • 125ml (1/2 cup) dry white wine
  • Steamed vegetables, to serve
  • Green salad, to serve


  • 1
    Heat the oil in a small saucepan over medium-high heat. Add the sage leaves and cook for 30 seconds or until light golden and crisp. Transfer leaves to paper towel and set aside. Reserve 2 teaspoons of the oil.
  • 2
    Use a sharp knife to cut each chicken fillet horizontally in half. Place a piece of chicken between 2 sheets of plastic wrap and pound gently with the flat side of a meat mallet until chicken is 3mm thick. Repeat with the remaining chicken pieces.
  • 3
    Sprinkle the chopped extra sage evenly over the chicken pieces and then cover each with a prosciutto slice. Press firmly all over, tucking the prosciutto underneath if necessary.
  • 4
    Place the flour in a shallow bowl and season with salt and pepper. Toss the chicken carefully in the flour to coat very lightly, shaking off any excess.
  • 5
    Heat butter and reserved 2 teaspoons of oil in a large frying pan over medium-high heat until butter foams. Add chicken, prosciutto-side down, and cook for 2 minutes or until light golden. Turn chicken over and cook for a further 2 minutes or until light golden and just cooked through. Transfer to a plate and cover loosely with foil to keep warm. (You may need to cook chicken in 2 batches if your pan is not large enough.)
  • 6
    Wipe pan with paper towel. Add wine to pan and bring to the boil over medium heat. Season with pepper. Cook, uncovered, for 1 minute. Return chicken, prosciutto-side up, to pan and cook for 1 minute or until heated.
  • 7
    To serve, cut the chicken pieces in half crossways and place over the steamed vegetables on serving plates. Drizzle with the wine sauce and top with the fried sage leaves. Serve accompanied by salad.

Source: taste.com.au


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