Chicken Saltimbocca

1. 1

   Rinse and pat dry chicken breast halves and place them smooth-side up on a work surface.

2. 2

   Place four sage leaves at an angle atop each chicken breast half, spacing them evenly for a uniform, striped look.

3. 3

   Carefully center a prosciutto slice atop the chicken breast widthwise, covering sage leaves, and wrap the slice around, securing it in back with toothpicks.

4. 4

   In a nonstick skillet, heat olive oil on medium.

5. 5

   Place chicken breasts sage-side down in pan, cover and cook 10 minutes.

6. 6

   Turn chicken breasts and continue cooking, uncovered, until cooked though, 5-7 minutes depending on thickness.

7. 7

   Transfer chicken breasts to dinner plates.

8. 8

   Add sherry to pan and increase heat to medium-high.

9. 9

   Cook, scraping to loosen any browned bits, for 1 minute, until liquid in pan becomes a syrupy glaze.

10. 10

    Place each chicken breast half on a dinner plate, spoon some pan glaze over each and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.