Chicken Saltimbocca
  • chicken tenders, pounded gently with a meat mallet to get get a little flatter
  • prosciutto, I like to slice each piece in half lengthwise
  • a bunch of fresh sage leaves
  • white wine
  • garlic, 3 cloves grated finely with a microplane
  • zest of 1 lemon
  • juice of 1 lemon
  • a cup or so of chicken broth
  • unsalted butter
  1. Take your chicken and pepper each side, if you want to salt them do it sparingly because the prosciutto is salty enough.
  2. Lay one large or 2 small sage leaves on each chicken tender, take your meat mallet and tap it onto the chicken so it sticks.
  3. Wrap a slice of prosciutto around the tender covering the sage leaves but it's ok to have them peaking out. You might have to use one or two slices depending on how big your tenders are.
  4. When all the tenders are wrapped, put a knob of butter into a skillet and when the butter starts to bubble add the wrapped tenders sage side down first for about 3 minutes, the prosciutto will shrink and crisp up and hold that sage together on the chicken securely.
  5. Cook for a few minutes on that side then flip and brown the other side for another few minutes, be careful not to burn you want them golden brown.
  6. Remove chicken tenders and set aside under foil.
  7. In the same skillet add your garlic and cook until golden then deglaze with a good splash of white wine and let the alcohol cook down.
  8. Add the juice of 1 lemon and all the zest and a cup or so of chicken broth, let it reduce on a low flame then add in a good 2 tablespoons of butter to help the sauce thicken and get glossy, and I always add extra sage leaves for flavor infusion.
  9. Place the chicken back into the sauce and let it finish cooking and the sauce reducing. You never want to cover the chicken completely with sauce it should only be half way up the sides of the chicken and when it reduces it will be just enough to spoon over each tender and have exceptional rich flavor.
  10. Serve with your favorite side!
Recipe by Proud Italian Cook at