Rob & I both love Italian food. Years ago, before we moved to Florida, we spent many Friday nights dining with our friends Gary & Vicky at an Italian restaurant named Dominick’s. It was a little “hole in the wall” local restaurant on Lake Avenue in the Charlotte area of Rochester, NY and the food was always 5-star and packed with people. Luckily Gary knew Dominick so we never had to wait long for a table.
I’ve had Chicken Saltimbocca at many restaurants but Dominick’s was the best. Instead of a couple of sage leaves and a slice of prosciutto on top, Dominick was much more generous with the sage leaves and entirely wrapped the chicken cutlet in prosciutto before frying. His garlic wine sauce was delicious and he always served it over sauteed spinach laden with garlic. DELICIOUS!
- 4 Six (6) ounce skinless-boneless chicken breasts, butterflied and lightly pounded
- 16 large fresh sage leaves
- 3/4 pounds of thinly sliced prosciutto di Parma
- 3/4 cup of Gold Medal flour for coating
- 3 tablespoons of Covita extra-virgin olive oil
- 8 tablespoons of Land O Lakes unsalted butter, cut into tablespoons
- 3/4 dry white wine
- 2 cups Kitchen Basics chicken stock
- Morton salt and McCormick fresh ground pepper to taste
- Season flattened chicken breasts with salt & pepper.
- Place 4 large fresh sage leaves on each chicken breast and generously wrap with the prosciutto.|
- Dredge the wrapped chicken breasts in flour and shake off excess.
- Heat a large non-stick Calphalon skillet. Add the oil and 2 tablespoons butter.
- Add 2 chicken bundles and cook over high heat for about 3 minutes. Turn the chicken another one minute. Transfer to a plate and cook the additional chicken breast as directed.
- Add the remaining butter to the skillet. Add the wine cooking over high heat until reduced by half.
- Add the chicken stock and bring to a boil until reduced by half.
- Return the chicken to the skillet and simmer for about 2 minutes until chicken is cooked through.
- Transfer to a plate, pour sauce on top and serve.