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Poultry


Two 6-ounce boneless, skinless chicken breasts, pounded to an even 1/2-inch thickness
Kosher salt and freshly cracked black pepper
4 large fresh sage leaves
4 thin slices prosciutto
4 slices fontina cheese optional (see note)
1/3 cup all-purpose flour
1 to 2 tablespoons olive oil
4 tablespoons unsalted butter, cut into cubes, cold
4 smashed cloves garlic
1 small shallot, minced
3 tablespoons chopped capers
1/3 cup white wine
1 cup chicken stock
1/2 cup chopped fresh parsley, plus more for garnish
Juice of 1/2 lemon

Sprinkle both sides of each chicken breast well with salt and pepper.

Lay 2 sage leaves on top of each chicken breast. If using fontina add 2 slices on top. Wrap 2 slices of prosciutto diagonally around each chicken breast so that the ends can tuck underneath and the entirety of the tops are covered with prosciutto. (Because the prosciutto is so thin, it should easily adhere to the chicken.)

Place the flour in a shallow pan or plate and dredge the front and back of each wrapped piece of chicken in the flour. Set aside on a plate or rack-lined quarter-sheet tray.

In a 12-inch heavy-bottomed skillet, heat the olive oil, 2 tablespoons butter and the crushed garlic over medium-high heat. Add the chicken prosciutto-side down and sear for 5 to 6 minutes. Flip, then continue to cook until the prosciutto becomes crispy and the chicken registers 160 degrees F with a digital thermometer, about 6 minutes more.

Remove the chicken from the skillet and set aside to rest.

Add the shallots and capers to the skillet and cook for 2 minutes. Add the wine and chicken stock and cook until reduced by half, about 15 minutes. Remove from the heat and add the remaining 2 tablespoons butter, along with the parsley and lemon juice. Season the sauce with salt and pepper.

Serve the rested chicken with the sauce and garnish with additional parsley.

The name of this dish comes from the Italian phrase saltare in bocca, which means to jump in the mouth. This Italian dish was popularized in Rome and is quite simple to make at home. Some versions include fontina cheese, which is delicious as well. But here, the focus is the sage, prosciutto and a flavorful pan sauce.

Unrated