Chicken Jump in the Mouth
Transport your taste buds to Italy with "Chicken Jump in the Mouth" (Saltimbocca-inspired), a quick and elegant dish bursting with flavor. This recipe features tender, pan-seared chicken breasts layered with savory prosciutto and fragrant fresh sage, all enveloped in a luscious, buttery white wine sauce. The chicken is lightly dredged in flour for a perfectly golden crust, while the addition of chicken stock enhances the richness of the sauce. With just 15 minutes of prep and 20 minutes of cook time, this restaurant-quality meal is surprisingly simple to bring to your dining table. Ideal for a classy weeknight dinner or a special occasion, serve this Italian classic with roasted vegetables or a crisp green salad for a complete and delightful meal. Perfect for chicken lovers and fans of Mediterranean flavors!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 slices thin slices of prosciutto
- 8 leaves fresh sage leaves
- 4 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup dry white wine
- 0.5 cup chicken stock
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper and use a meat mallet to gently pound them to an even thickness of about 1/4 inch.
Season both sides of the chicken breasts with salt and black pepper.
Lay two sage leaves on each chicken breast and top with a slice of prosciutto. Use a toothpick to secure the prosciutto and sage to the chicken.
Spread the flour on a plate and lightly dredge each chicken breast in the flour, shaking off any excess.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat until the butter is melted and bubbling.
Add the chicken breasts to the skillet, prosciutto side down, and cook for 3-4 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
In the same skillet, reduce the heat to medium-low and carefully pour in the white wine, scraping the bottom of the pan to deglaze and release any browned bits.
Add the chicken stock and simmer for 3-4 minutes, allowing the sauce to reduce slightly.
Stir in the remaining tablespoon of butter and whisk until the sauce is smooth and glossy.
Return the chicken breasts to the skillet, spoon the sauce over the top, and cook for another 1-2 minutes to warm through.
Remove the toothpicks and serve the chicken immediately, drizzled with the buttery white wine sauce. Pair with a side of vegetables or a light salad for a complete meal.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 3839 mg | 167% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 146.4 g | 293% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1612 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
