Crank up “That's Amore” and bring out the bocce balls; we're bringing you a classic Italian dish to whip up in your own American kitchen. This dish is much like saltimbocca, which traditionally uses veal as opposed to chicken. The wrapping of chicken in herbaceous sage and salty, delightful prosciutto comes straight outta Italy and we keep those perfect flavor combinations. Not only that, a sage-y demi sauce augments the essence, or essenza, of the meal. You'll be in amore with this chicken before your plate is cleaned.
Trim ends off green beans.
Stem sage. Set aside four largest leaves and mince remaining leaves.
Pat chicken breasts dry and, on a separate cutting board, halve chicken lengthwise. Season both sides with a pinch of pepper.
Prepare the Chicken
Remove prosciutto from refrigerator. Separate four slices of prosciutto. (The remaining is yours to use as you wish!).
Place whole sage leaf on each prosciutto slice and top with chicken piece.
Open gallon bag and place on a clean work surface. Place two prosciutto-sage-chicken pieces in bag and gently pound with a heavy object until ¼"-thick.
Remove from bag and place on a plate, wrapping any hanging prosciutto over chicken. Repeat with remaining two pieces. Refrigerate.
Cook the Green Beans
Bring a medium pot with ½ cup water to a boil over medium-high heat.
Once boiling, stir in green beans and ½ tsp. salt. Cover, and stir occasionally until tender, 5-8 minutes.
While green beans cook, start chicken.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Place chicken in hot pan, prosciutto side down, and cook until prosciutto is crispy and brown, 2-3 minutes.
Lower heat to medium and flip chicken. Cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.
Remove chicken to a plate, tent with foil, and rest at least 3 minutes.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil. Add garlic and cook until aromatic, 30-90 seconds.
Add demi-glace, ¼ cup water, any accumulated juices from resting chicken, and minced sage. Bring to boil and cook until liquid is slightly reduced, 1-2 minutes.
Remove from burner and swirl in butter.
Plate dish as pictured on front of card, spooning sauce over green beans and chicken. Bon appétit!