Chicken Saltimbocca
Ingredients
4
boneless skinless chicken breasts, pounded to an even ¼" thickness
1 tsp.
kosher salt
½ tsp.
freshly ground Kowalski’s Black Peppercorns
⅓ cup
flour
8 tbsp. (1 stick)
Kowalski's Unsalted Butter, divided
¼ cup
shaved Kowalski's Parmesan Cheese (from the Specialty Cheese Department)
4 thin slices
prosciutto di Parma
1 tbsp.
chopped fresh sage, plus whole leaves for garnish
1 ⅓ cups
dry white wine
Directions
- Preheat oven to 400°.
- Season chicken with salt and pepper; dredge in flour, shaking off excess.
- In a large skillet, melt 4 tbsp. butter over medium-high heat.
- Add chicken breasts; cook each side until dark golden-brown (about 3 min. per side).
- Transfer chicken to a rimmed baking sheet; top evenly with cheese and prosciutto.
- Bake chicken until cooked through (about 10 min.).
- While chicken is baking, return skillet to medium-high heat; melt remaining butter in the skillet.
- Add chopped sage; cook for 1 min.
- Add wine; bring to a boil and cook until sauce is reduced to about ⅔ cup, scraping up browned bits from bottom of pan (about 6 min.).
- Return chicken to the skillet; spoon sauce over chicken to coat.
- Garnish with sage leaves; serve immediately.
