Ingredients

3 tbsp olive oil (divided between 2 tbsp and 1 tbsp)

9 large fresh sage leaves (divided; 6 whole leaves and 3 chopped finely)

3 10-oz boneless skinless chicken breasts

1 tsp sea salt

1/2 tsp black pepper

6 slices prosciutto (~3 oz)

4 cloves garlic (minced)

3/4 cup chicken broth (reduced sodium)

3/4 cup dry white wine (like pinot grigio, chardonnay, or sauvignon blanc)

2 tbsp unsalted butter

3 slices provolone cheese (cut in half)

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the whole sage leaves and fry for 45-60 seconds, gently flipping occasionally, until they shrink and their green color darkens.

Step 2: Use tongs to transfer the sage to a paper towel-lined plate and set aside, leaving the oil behind in the pan.

Step 3: Cut the chicken breasts in half horizontally, like butterflying but cutting all the way through. Pound the pieces to an even thickness of 1/4 to 3/8 inch using the flat side of a meat mallet.

Step 4: Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper. Lay a slice of prosciutto over each piece, trimming if needed, and press gently to help it stick.

Step 5: Heat the oil in the pan over medium-high heat again. Place the chicken prosciutto side down in a single layer (cook in batches if necessary). Sear for 3-4 minutes until prosciutto is golden brown.

Step 6: Flip the chicken and cook for another 3-4 minutes until the chicken is golden and reaches an internal temperature of 163-165°F (73-74°C). Transfer chicken to a plate and cover with foil to keep warm.

Step 7: Reduce heat to medium-low and add the remaining tablespoon of olive oil. Add minced garlic and sauté for about 1 minute until fragrant.

Step 8: Quickly add the white wine, chicken broth, and chopped sage to the pan. Bring to a boil, scraping browned bits from the bottom, then reduce heat and simmer for about 5 minutes until the liquid reduces by half.

Step 9: Lower heat to low and stir in the butter until the sauce is smooth. Adjust seasoning with salt and pepper if needed.

Step 10: Return the chicken to the pan, prosciutto side up, over low heat. Top each piece with half a slice of provolone cheese. Cover with a lid and cook for 2 minutes until cheese melts.

Step 11: Serve the chicken saltimbocca topped with the crispy fried sage leaves from earlier.

Tips & Variations

Use a meat mallet or rolling pin to even out chicken thickness for faster, uniform cooking.

Swap provolone for mozzarella or fontina for a different cheese flavor.

For a non-alcoholic version, replace white wine with additional chicken broth and a splash of lemon juice.

Serve with a side of sautéed spinach or creamy mashed potatoes to complete the meal.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. Pound them to an even thickness and adjust cooking time slightly, as thighs may take a bit longer to cook through.