Updated: Jan 26, 2019
Saltimbocca is Italian for “jumps in the mouth” and that is exactly what the flavors of this dish do. Salty proscuitto, earthy sage, moist tender chicken breast, and a white wine sauce with parsley. This dish is so flavorful, it can be served over asparagus and that’s that. You’ll need nothing else, aside from perhaps a glass of crisp white wine to go with it. Spring marks the time for the most delicious asparagus in the market, but they are available year round. This dish is so delicious, I got my picky “I never eat vegetables” 6-year-old to scarf down the asparagus and then fight me for my own on my plate. In other words, this meal is magical.
4 boneless skinless chicken breasts
salt and pepper
8 small sage leaves
8 slices proscuitto
flour for dredging
4 tablespoons olive oil
1/2 cup pinot grigio
1/4 cup chicken stock
2 tablespoons butter
minced flat leaf parsley
1/2 pound asparagus, bottoms trimmed
Pat dry the chicken breasts and lightly season with salt and pepper. The proscuitto is rather salty on its own, so do not over season.
Place a couple small sage leaves on the chicken breast, or mince a larger leave up and distribute among the breasts.
Wrap each breast with a couple slices of proscuitto and then dredge in some flour on a plate.
In a large cast iron pan, heat the olive oil over medium heat and gently place the chicken in the pan. Cook for 5 minutes per side and remove chicken and rest on a plate. Cover with foil to retain heat.
Add wine and stock to the pan and cook until reduced by about half, about 5 minutes.
Add butter and parsley and whisk until combined.
Add asparagus and cook in the sauce for about 5 minutes.
Serve chicken over asparagus and top with sauce.