arrow_back arrow_down arrow_forward arrow_up menu-arrow-down call camera cart check close download_cloud download facebook filter flame gift-certificate-icon globe google_plus grill instagram linkedin menu minus pinterest plus search star_empty star_full star_half thumb_up trash twitter wallet xing youtube zoom_in zoom_out
android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
FREE SHIPPING & RETURNS ON ORDERS $50+. Restrictions Apply. More Info


Official Weber Website

All RecipesPoultry

Recipe from Weber's On the Grill™: Chicken & Sides by Jamie Purviance

Chicken Saltimbocca in White Wine-Butter Sauce

Print

  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    6 to 8 mins

People
Serves 4
Prep Time
15 mins
Grilling Time
6 to 8 mins

the Ingredients

20151023095405 Otgc Poultry 24
  • 4 boneless, skinless chicken breast halves (without tenders), each 4 to 6 ounces
  • Kosher salt
  • Freshly ground black pepper
  • 8 whole fresh sage leaves
  • 8 thin slices prosciutto
  • Extra-virgin olive oil

Sauce

  • 3 tablespoons unsalted butter
  • 2 tablespoons minced shallot
  • ¼ cup dry white wine
  • 1 cup low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter, cold

Instructions

  • 01 Prepare the grill for direct cooking over medium (350° to 450°F).
  • 02 One at a time, place each breast, smooth side down, between two sheets of plastic wrap and pound to an even ½-inch thickness.
  • 03 Season the chicken on both sides evenly with ¾ teaspoon salt and ½ teaspoon pepper. Place the chicken, smooth side down, on a work surface. Lay 2 sage leaves on top of each piece of chicken. Then wrap 2 slices of prosciutto around each breast, staggering them slightly so the meat is completely covered and the ends meet on the other side. Press the prosciutto so that it clings to the chicken. Lightly brush both sides with oil.
  • 04 In a medium skillet over medium-high heat on the stove, melt 3 tablespoons of butter. Add the shallot and cook until it just turns translucent, 3 to 4 minutes, stirring occasionally. Add the wine and bring to a simmer. Add the chicken broth and lemon juice. Bring to a boil and reduce by half, about 10 minutes, stirring occasionally. The sauce should barely coat the back of a spoon. Remove the sauce from the heat and blend in the cold butter, 1 tablespoon at a time. Season with salt and pepper and set aside.
  • 05 Brush the cooking grates clean. Grill the chicken, sage side down, over direct medium heat, with the lid closed, for 3 to 4 minutes. Using a metal spatula, gently turn the chicken over, taking care not to tear the prosciutto. Grill for 3 to 4 minutes more. To check for doneness, cut into the underside of one breast. The meat should be opaque all the way to the center. Remove from the grill and let rest for 3 to 5 minutes.
  • 06 Whisk and warm the sauce over medium heat on the stove. Serve the chicken warm with the sauce.
Ingredients
Instructions

  • the Ingredients

    20151023095405 Otgc Poultry 24
    • 4 boneless, skinless chicken breast halves (without tenders), each 4 to 6 ounces
    • Kosher salt
    • Freshly ground black pepper
    • 8 whole fresh sage leaves
    • 8 thin slices prosciutto
    • Extra-virgin olive oil

    Sauce

    • 3 tablespoons unsalted butter
    • 2 tablespoons minced shallot
    • ¼ cup dry white wine
    • 1 cup low-sodium chicken broth
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons unsalted butter, cold

  • Instructions

    • 01 Prepare the grill for direct cooking over medium (350° to 450°F).
    • 02 One at a time, place each breast, smooth side down, between two sheets of plastic wrap and pound to an even ½-inch thickness.
    • 03 Season the chicken on both sides evenly with ¾ teaspoon salt and ½ teaspoon pepper. Place the chicken, smooth side down, on a work surface. Lay 2 sage leaves on top of each piece of chicken. Then wrap 2 slices of prosciutto around each breast, staggering them slightly so the meat is completely covered and the ends meet on the other side. Press the prosciutto so that it clings to the chicken. Lightly brush both sides with oil.
    • 04 In a medium skillet over medium-high heat on the stove, melt 3 tablespoons of butter. Add the shallot and cook until it just turns translucent, 3 to 4 minutes, stirring occasionally. Add the wine and bring to a simmer. Add the chicken broth and lemon juice. Bring to a boil and reduce by half, about 10 minutes, stirring occasionally. The sauce should barely coat the back of a spoon. Remove the sauce from the heat and blend in the cold butter, 1 tablespoon at a time. Season with salt and pepper and set aside.
    • 05 Brush the cooking grates clean. Grill the chicken, sage side down, over direct medium heat, with the lid closed, for 3 to 4 minutes. Using a metal spatula, gently turn the chicken over, taking care not to tear the prosciutto. Grill for 3 to 4 minutes more. To check for doneness, cut into the underside of one breast. The meat should be opaque all the way to the center. Remove from the grill and let rest for 3 to 5 minutes.
    • 06 Whisk and warm the sauce over medium heat on the stove. Serve the chicken warm with the sauce.

let's Gear up

Recommended Tools

    More Poultry recipes

    You May Also Like