Chicken Saltimbocca (Prosciutto and Sage Chicken with White Wine Sauce) | Chef Jean-Pierre

By Chef Jean-Pierre · 35 min

Ingredients

Instructions

1. Lay each chicken breast flat, top with a slice of prosciutto (or turkey ham) and a sage leaf, and secure with a toothpick.
2. Season both sides with salt and pepper, then dust both sides lightly with flour.
3. Heat the garlic olive oil in a large non-stick pan over medium-high heat.
4. Add the chicken and cook for 3–4 minutes per side, until cooked through and golden brown.
5. Add the white wine and let it reduce by half, then add the stock.
6. Remove the chicken to warm serving plates.
7. Turn off the heat, stir in the parsley and butter, and pour over the chicken.
8. In another pan, heat more olive oil and cook the chopped shallots for about 2 minutes until translucent.
9. Add the spinach and cherry tomatoes and sauté quickly until the spinach wilts and the tomatoes soften slightly, then add the lemon zest, salt and pepper.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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