Yes, saltimbocca is traditionally made with veal. But since I know how veal is produced, the likelihood of me making or eating a veal dish is about 0%. Besides, I think Maggiano’s Chicken Saltimbocca is awesome, and this chicken saltimbocca is pretty close to the way they make it!

Ingredients

4 boneless skinless chicken breasts
salt & freshly ground black pepper, to taste
1/3 cup all-purpose flour
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 teaspoons fresh sage, chopped or 1 teaspoon dried sage
4 sage leaves , for garnish (optional)
2 slices prosciutto, sliced paper-thin
1/4 lb fresh mozzarella cheese, thinly sliced
3/4 cup dry white wine , such as Pinot Grigio-Sauvignon Blanc

Directions

1. Sprinkle the chicken breasts with salt and pepper, then spread the flour on a plate and coat each chicken breast. Shake off all excess flour.
2. In a large fry pan melt 1 tbs of butter with the olive oil over medium-high heat, and once it is very hot add the chicken breasts. Cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.

3. Reduce the heat to very low, and sprinkle the breasts evenly with the sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes.

4. Transfer to a serving platter and tent with aluminum foil. Don’t let the aluminum foil touch the cheese!

5. Increase the heat to high, and when the pan starts sizzling add the wine and deglaze the pan (stir constantly, and scrape up any browned bits stuck on the pan bottom). Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.

6. Divide the sauce evenly over each breast (I poured it around the edges to avoid messing up the cheese), then garnish with a sage leaf. Serve immediately.