Before you start
What this method is trying to achieve
Pound the chicken evenly, keep the prosciutto layer snug and remove the meat before reducing the sauce so it does not overcook.
Success looks like
Know the target before you cook
The chicken should stay tender with crisp prosciutto and a concentrated buttery pan sauce.
Ingredients
What you need
Chicken
- 4 chicken breasts, pounded evenly
Wrap
- 8 leaves fresh sage
- 8 slices prosciutto
Dredge
- 80 g all-purpose flour
Cooking
- 2 tbsp olive oil
- 2 tbsp butter
Sauce
- 120 ml dry white wine
- 240 ml chicken stock
Finish
- 1 tbsp lemon juice
Method
Cook by the cues, not just the clock
Pound chicken
Flatten chicken to even thickness.
Wrap
Lay sage on the chicken and wrap with prosciutto.
Sear
Brown the wrapped chicken on both sides and remove.
Reduce sauce
Add wine and stock and reduce.
Finish
Swirl in butter and lemon and spoon over rested chicken.
Critical checkpoints
Stop here and check
Thickness even?
Chicken cooks at the same rate edge to center.Pound if uneven.
Prosciutto browned?
Wrap is crisp and golden.Sear before reducing sauce.
Chicken tough?
The breast becomes chewy or dry.Use chicken-breast-tough.
If yours looks different
Route the failure before changing the recipe
After cooking
Storage, reheating & substitutions
Storage
Refrigerate with sauce.
Reheating
Reheat gently.
Substitutions
Use thin chicken cutlets if whole breasts are too large.
Evidence
Sources & methodology
Technical claims and method decisions are tied to sources. Recipe-specific advice is not presented as a universal food-science law.
- Chicken SaltimboccaFood Network
Food Network cooks prosciutto-wrapped chicken and reduces the pan liquid to a glaze.
publisherPassage verified - Chicken SaltimboccaFood Network / Geoffrey Zakarian
Food Network pounds chicken evenly, sears it with prosciutto and reduces wine and stock before a butter finish.
publisherPassage verified