Chicken saltimboca is chicken breast pounded and wrapped with proscuitto and sage then pan seared.  This recipe is ridiculously good.  Serve it with mashed potatos (from our veggie sides section) or even better, add some fresh Rafetto's Rigatoni and an order of our Vodka Sauce and serve that on the side.  Either way you will become addicted to this chicken.  We pound and wrap the chicken breasts so all you need to do is pan fry them and make the sauce.

This meal kit will get you started on one of the most elegant dinners ever!  Here is what you get:
 
5 pounded chicken breasts wrapped in proscuitto and sage
10 leaves of fresh sage
16oz house made chicken stock
4 tbsp butter

Here is what you'll need to add to make this AMAZING meal:
 
 
Olive oil, salt & pepper, 1 tbsp flour
 
 
How to Prepare:
1. First, in a small sautee pan add 2tbsp olive oil and heat to medium.  Add the 10 freshsage leaves and fry until crisp, 10-15 seconds.  Drain on paper towels and season with salt; set aside.
2. Dredge both sides of wrapped breast in flour, shaking off excess.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium‐high. Add 2 chicken breasts and cook until golden brown and cooked through, 4 to 5 minutes per side. (If pan drippings are becoming too dark, wipe out pan.) Transfer to a plate and tent with foil. Repeat with remaining 1 tablespoon oil and chicken.
4. Remove skillet from heat; slowly add  broth. Return to high heat and cook, scraping up browned bits with a wooden spoon, until reduced to 1/4 cup, 5 to 6 minutes.
5.  Remove from heat; swirl in butter, 1 tablespoon at a time, until melted. Season with salt and pepper.
 
To Serve:
Spoon sauce onto plates; top with chicken and scatter with fried sage.