Chicken Saltimbocca with Herbed Cream Sauce & Tagliatelle

• •2 piece Chicken breasts (boneless, skinless, cut horizontally into 4 thin cutlets)
• •4 slice Prosciutto (thinly sliced)
• •8 piece Fresh sage leaves
• •8 oz Tagliatelle or fettuccine (or your favorite pasta)
• •1 tbsp Olive oil
• •1 tbsp Butter
• •1 piece Shallot (finely minced)
• •2 clove Garlic (minced)
• •0.5 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• •1 cup Heavy cream
• •1 tsp Dijon mustard
• •1 tsp Herbs de Provence
• •to taste Salt
• •to taste Black pepper
• •2 tbsp Fresh parsley (chopped, for garnish)
• •0.3 cup Parmesan cheese (grated, for serving (optional))

Instructions

1. 1

   Prepare the chicken: Lay each chicken cutlet flat. Season lightly with salt and pepper. Place 1 slice of prosciutto on top of each cutlet, then place 2 sage leaves on top of the prosciutto. Secure with a toothpick if desired, or simply press firmly.

2. 2

   Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the tagliatelle and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

3. 3

   Sear the chicken: While the pasta cooks, heat olive oil in a large skillet or non-stick pan over medium-high heat. Place the chicken cutlets, prosciutto-side down, in the hot pan. Sear for 3-4 minutes until the prosciutto is crispy and golden. Flip the chicken and cook for another 3-4 minutes, or until cooked through and no longer pink in the center. Remove chicken from the pan and set aside on a plate, tented with foil to keep warm.

4. 4

   Build the sauce: Reduce heat to medium. Add butter to the same skillet. Add minced shallot and sauté for 1-2 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.

5. 5

   Finish the sauce: Stir in the heavy cream, Dijon mustard, and Herbs de Provence. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.

6. 6

   Combine and serve: Add the cooked chicken back into the skillet with the sauce. Toss the drained tagliatelle directly into the sauce, adding a splash of the reserved pasta water if needed to achieve your desired consistency. Garnish with fresh chopped parsley and optional grated Parmesan cheese before serving immediately.

Chef's Tips

• 💡To ensure even cooking, pound chicken breasts to a uniform thickness (about 1/2 inch) before cutting into cutlets.
• 💡Don't overcrowd the pan when searing the chicken; cook in batches if necessary to get a good sear.
• 💡Feel free to use chicken or vegetable broth instead of white wine if you prefer to avoid alcohol.