A traditional Italian dish with so much flavor, cooked in a very modern way.
2 – 3 chicken breasts cut in half horizonatally (1 breast will serve two people)
1 -2 prosciutto slices per half chicken breast
salt & pepper
1 Classic French Chicken Demi Glaze 1.5 oz
1 cup dry white wine
1 small shallot minced
2 garlic cloves minced
4 tablespoons butter
2 sprigs of fresh thyme
1 teaspoon fresh lemon zest
Season the chicken breasts with salt and pepper. Do not over salt, the prosciutto will add a saltiness to the dish. Lay 1 or 2 sage leaves on top of the chicken and wrap with one or two slices of the prosciutto lay a sage leaf on top.. Pre heat the air fryer to 390* Spray the air fryer rack with olive or avocado oil. Also spray the top of the chicken, place the chicken prosciutto seam side down on the rack. Set timer for 7 – 8 minutes. Seven minutes if your chicken breast is closer to 4 ounces, 8 minutes if it is closer to 6 ounces. Do not turn the chicken, this will give you a nice rich color and crispy prosciutto on the presentation side.
In a saute’ pan over medium low heat warm some olive oil. Add the garlic and shallot cook until translucent. A few minutes. Add the chicken demi glaze, white wine, fresh thyme and lemon zest. Cook on low heat and reduce by half. Whisk in 1 tablespoon of butter at a time. Taste and adjust with S & P if necessary.
Serve the Chicken Saltimbocca with pasta, roasted vegetables, or parmesan potatoes. Give a nice drizzle of the pan sauce.