Recipe courtesy of Lou Diamond Phillips

Chicken Saltimbocca

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 servings
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Ingredients

Juice of 1 lemon

1/2 teaspoon herbs de Provence

Salt and freshly ground black pepper

6 boneless, skinless chicken breasts, pounded thin 

6 fresh sage leaves

6 thin slices prosciutto

Extra-virgin olive oil

2 cups all-purpose flour

Directions

  1. Preheat the oven to 200 degrees F.
  2. In a large baking dish, whisk the lemon juice with the herbs de Provence, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken and toss to coat. Marinate the chicken for a few minutes.
  3. Remove the chicken from the marinade and place 1 sage leaf on each piece, and then wrap each in 1 slice prosciutto. Sprinkle with salt and pepper.
  4. Heat a large skillet over medium-high heat and add a few tablespoons olive oil. Dredge 2 chicken breasts in the flour, and then add to the hot oil. Cook until the chicken is cooked through, about 3 minutes on each side. Transfer the chicken to a baking sheet and keep warm in the oven. Repeat with the remaining chicken, adding more olive oil if needed.