Roman-Style Chicken Saltimbocca

Mmmmmm, I’ve never enjoyed chicken breasts as much since my Paprika Chicken.

[100% organic]


  • 2 chicken breasts
  • Salt
  • Black pepper
  • 6 thin slices of prosciutto
  • 1 bunch of fresh sage leaves
  • ¼ cup rice flour
  • 2 TBS unsalted butter, divided
  • 2 TBS olive oil
  • ¼ cup dry white wine
  • ¼ cup low-sodium chicken broth
  • Lemon slice


  1. Sprinkle each breast with salt and pepper
  2. Wrap the sages leaves on the chicken breast with the prosciutto slices
  3. Place chicken cutlets on a cutting board then place a piece of plastic wrap over the chicken and pound it with a mallet, or rolling pin. I used a small frying pan
  4. Spread the flour on a shallow plate and dip the chicken in it, lightly coating both sides
  5. Heat the 2 TBS of butter and the olive oil in a large pan
  6. When the butter begins to foam, add the chicken to the pan, prosciutto side down
  7. Cook 3-4 minutes per side, turning once, until lightly browned and cooked through. Transfer to a plate and cover to keep warm
  8. Add wine to the hot pan and stir with a wooden spoon to loosen all the brown bits from the bottom of the pan
  9. Let the wine reduce by half, then add the chicken broth and reduce again
  10. Remove pan from heat then pour over the reserved chicken cutlets
  11. Serve immediately with lemon slices

*Adapted from Whole Foods Market.


One thought on “Roman-Style Chicken Saltimbocca

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