Chicken Saltimbocca with Sun-Dried Tomato-Bacon Jam
Savor the exquisite combination of tender chicken, salty prosciutto, and fragrant sage in this Italian-inspired masterpiece. Each bite offers a dance of flavors, from the rich umami of sun-dried tomatoes and bacon to the subtle hints of white wine and lemon. The crispy exterior contrasts beautifully with the moist interior, while the sun-dried tomato-bacon jam adds a delightful touch of sweet and savory decadence. This dish is not only a feast for the palate but also a visual delight, with its golden hues and artful presentation. Serve it over creamy polenta or crispy roasted potatoes to complete this unforgettable culinary journey.
Ingredients
- •2 boneless, skinless chicken breasts
- •4 slices prosciutto
- •8 fresh sage leaves
- •1/2 cup all-purpose flour
- •Salt and freshly ground black pepper
- •2 tablespoons olive oil
- •2 tablespoons unsalted butter
- •1/2 cup dry white wine
- •1/2 cup chicken stock
- •1 tablespoon fresh lemon juice
- •Optional: Chopped fresh parsley for garnish
Dietary Info
Instructions
- 1
1. Season the chicken breasts with salt and pepper, then top each with 2 sage leaves and 2 slices of prosciutto. Secure with toothpicks.
- 2
2. Dredge the chicken in flour, shaking off any excess, and set aside on a plate.
- 3
3. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides, approximately 5-6 minutes per side.
- 4
4. Transfer the chicken to a plate and cover with foil to keep warm. Deglaze the pan with white wine, scraping up any browned bits.
- 5
5. Add chicken stock, lemon juice, and sun-dried tomato-bacon jam (recipe follows), stirring to combine. Simmer for 5 minutes or until the sauce thickens slightly.
- 6
6. Return the chicken to the skillet and spoon the sauce over the top. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- 7
7. Optional: Garnish with chopped fresh parsley before serving.
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