Chicken Saltimbocca with Sage and Parmesan

Name: Chicken Saltimbocca with Sage and Parmesan
Ingredients: chicken breasts; salt; ground black pepper; sage leaves; prosciutto; olive oil; Marsala wine; juice of half a lemon; chicken broth; butter

#chicken breast#sage#prosciutto#skillet#Food Wishes

A flavorful twist on classic saltimbocca using chicken breasts layered with fresh sage and Parmesan cheese, pan-seared to perfection and finished with a rich Marsala and lemon butter sauce. This elegant yet simple dish pairs beautifully with a crisp salad.

Ingredients extracted via AI

chicken breastssaltground black peppersage leavesprosciuttoolive oilMarsala winejuice of half a lemonchicken brothbutter

Procedure generated via AI

Pound the chicken breasts to about 1/2 inch thickness using a wooden mallet or a heavy flat object, placing them inside an open zip-top bag with the smooth side facing up.
Season both sides of the chicken lightly with salt and freshly ground black pepper.
Place 3 to 4 sage leaves on the smooth side of each chicken breast, covering the surface almost completely.
Lay a thin slice of Parmesan cheese over the sage, ensuring full coverage; add extra pieces if needed to cover any gaps.
Fold the chicken over so the cheese and sage are inside, then press firmly using plastic wrap and refrigerate for at least 30 minutes (optional).
Heat olive oil in a skillet over medium-high heat.
Carefully place the chicken with the Parmesan side down in the skillet and cook for about 3 minutes, allowing the sage underneath to crisp and release its aroma.
Flip the chicken and cook the other side for 2 to 3 minutes, or until the chicken is fully cooked and springs back when pressed.
Transfer the chicken to a plate, loosely cover with foil, and let it rest briefly.
Add a splash of Marsala wine, juice of half a lemon, and some chicken broth to the skillet. Simmer over medium-high heat for a few minutes until the liquid reduces by about half.