Saltimbocca alla Romana

1. 1

   Carefully flatten the breasts with the smooth side of a meat mallet, in between 2 pieces of plastic wrap.

2. 2

   Place 1 sage leaf and 1 slice of prosciutto on each chicken breast and spear them onto the breast with a wooden toothpick.

3. 3

   In a large frying pan, melt 1 tablespoon of butter.

4. 4

   Add the breasts and pan-fry 2 to 3 minutes on each side.

5. 5

   Lightly season the breasts with salt and pepper.

6. 6

   Remove breasts from pan and keep warm.

7. 7

   Dilute the pan juices with 1/4 cup white wine and bring to a rapid boil.

8. 8

   With a heat resistant whisk, dissolve 1 tablespoon of butter into the sauce.

9. 9

   Season with salt and pepper and return the breast to the pan and heat them up quickly.

10. 10

    Serve on a preheated platter and drizzle with the pan juices.

11. 11

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

12. 12

    The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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