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

Chicken Saltimbocca with White Wine-Butter Sauce

  • 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

  • 4 boneless, skinless chicken breast halves (without tenders), each 4 to 6 ounces/115 to 170 grams
  • 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 / 60 milliliters dry white wine
  • 1 cup / 480 milliliters 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/180° to 230°C).
  • 02 One at a time, place each breast, smooth side down, between two sheets of plastic wrap/cling film and pound to an even ½-inch/12-milliliter 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, 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. Set the sauce base aside 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 as much as possible, 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. Serve the chicken warm with the sauce.
Ingredients
Instructions