Our play on Roman-style Saltimbocca incorporates all the best parts of this famous dish: crispy prosciutto, herbaceous sage, and a rich, intensely flavorful sauce. We’ve nixed the tedious prep work to give you an elegant weeknight dinner ready in under 30 minutes.
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Vegetable Stock Concentrate
Preheat oven to 400 degrees. Season both sides of the chicken with salt and pepper. Top each breast with 2 sage leaves and tightly wrap with two slices of prosciutto. Place the prosciutto-wrapped chicken seam side-down on a lightly oiled baking sheet and place in the oven for 20-25 minutes, until juices run clear when pierced with a knife.
Meanwhile, thinly slice the garlic and remaining sage leaves. Halve the grape tomatoes. Halve the lemon. Thinly slice the shallot.
When the chicken is half way done, heat ½ tablespoon olive oil in a large pan over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Add the halved tomatoes and a squeeze of lemon and cook another 1-2 minutes, until softened. Set the pan aside off the heat, we’ll be adding the spinach later!
Make the pan sauce: heat 1 tablespoon olive oil in the small pan. Add the shallot to the pan and cook, tossing, until softened, 3-4 minutes. Add the sliced sage and cook for 30 more seconds, until fragrant. Stir in ½ cup water, a squeeze of lemon, and the stock concentrate. Simmer the sauce for 2-3 minutes, until thickened. Season with salt and pepper.
While the pan sauce simmers, add the spinach to the pan with the tomatoes and cook over low heat for 1-2 minutes, until slightly wilted. Season with salt and pepper.
Plate the chicken with a side of spinach and tomatoes. Drizzle with the pan sauce and enjoy!