The Best and Easiest Chicken Saltimbocca Recipes you will make - Video

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves, butterflied or poundedKosher saltFreshly ground black pepper6-8 large basil leaves4 thin slices prosciutto di ParmaAll-purpose flour, for dusting2 tablespoons extra-virgin olive oil4 tablespoons unsalted butter, cut into tablespoons, divided1/4 cup plus 2 tablespoons dry white wine1 cup chicken stock or low-sodium broth
3-4 Garlic Cloves

Instructions for cooking:
1. Season the chicken with salt and pepper after it has been cut thin or pounded out. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken and use toothpicks if necessary to help it adhere properly.
2. Then in a skillet over medium heat sauté the garlic and basil for 2-3 minutes to infuse the oil with garlic and basil flavor.
3. Dust the chicken with flour, shaking off the excess.
4. Heat a large skillet over medium heat. Add the oil and 2 tablespoons of the butter. Add two of the breasts, prosciutto side up, about 3 minutes. Then flip chicken over and repeat process until chicken is about 60% cooked.
5. Add the stock and cook over medium high heat for 1 minute and then add in white wine and reduce for 2 minutes.
6. Lastly, place pan in a pre-heated 350 degree over and finish chicken for 6-8 minutes.
7. Top with fresh basil and serve.

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