Prosciutto Wrapped Chicken with Sage and Brown Butter
SERVES: 4-6
PREP TIME: 10 minutes
TOTAL TIME: 30 minutes
COURSE: Main
This delicious dish is our take on the Roman classic, Saltimbocca. The combination of savory prosciutto and fragrant sage work beautifully with the nuttiness of the brown butter. You’ll love this one!
Ingredients
- 4 boneless and skinless chicken breasts
- 16 sage leaves
- 8 thin slices of prosciutto
- 2 Tbsp olive oil
- 6 Tbsp butter
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Pat chicken dry and carefully slice into 2 pieces through the center creating 2 thin chicken breasts.
- Season chicken with salt and pepper on both sides then press 2 sage leaves on top. Wrap each piece of chicken with a piece of prosciutto.
- In a large skillet over medium-high head add in olive oil and 2 tablespoons of butter. Once shimmering, add chicken with the prosciutto seam down to seal; work in batches if needed. Cook for 3-4 minutes per side until chicken reaches an internal temperature of 160 degrees Fahrenheit and is golden brown. Allow chicken to rest for 5-10 minutes, final temperature will be 165 degrees Fahrenheit.
- While chicken is resting, add remaining butter to pan and cook for 3-5 minutes until golden brown and it smells toasty.
- Pour brown butter over chicken, garnish with parsley, and serve alongside your favorite Citarella sides.
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