Guy Fieri's Chicken Saltimbocca

Cook along with Guy as he puts his own spin on this classic Italian dish with a layer of salty, creamy provolone! #GuyFieri #FoodNetwork #ChickenSaltimbocca Get the recipe ▶ https://foodtv.com/42hC2mZ Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Fieri'd Chicken Saltimbocca RECIPE COURTESY OF GUY FIERI Level: Easy Total: 30 min Active: 30 min Yield: 4 servings Ingredients 2 tablespoons extra-virgin olive oil 8 fresh sage leaves and stems 4 boneless skinless chicken breast halves (6 ounces each) 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 cup all-purpose flour 1/4 cup canola oil 4 thin slices prosciutto 4 ounces thinly sliced provolone 1/2 cup dry white wine 1 cup low-sodium chicken broth 6 tablespoons cold unsalted butter, cut into small cubes 2 tablespoons chopped Italian parsley Directions Begin by turning the oven to 350 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves with stems and let simmer until the sage has crisped and the oil has infused with the sage flavoring, about 2 minutes. Remove the sage and reserve the oil in the skillet. If you have thick chicken breasts, butterfly them in half. Place the chicken between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound out until an even 1/2-inch-thick. Remove from the plastic and sprinkle each chicken breast with the salt and pepper on both sides. Then dredge in the flour and dust off the excess. Add the canola oil to the same skillet over medium-high heat with the sage infused olive oil. Working in batches, add the chicken breasts to the skillet, searing on both sides. After 2 to 3 minutes, turn the chicken breasts and brown the other side for 2 minutes. Chop the sage that was crisping with the olive oil and sprinkle on the chicken breasts. Place a single slice of prosciutto on top of each chicken breast and press it down firmly so it sticks. Then add the provolone slices on top. Place in the oven for 5 minutes to melt the cheese. Remove from the oven and set aside. Deglaze the pan with the white wine and cook over high heat until reduced slightly. Add the chicken broth and simmer until reduced by half. Remove the pan from the heat and add the cold butter cubes. Swirl until the butter has melted completely and the sauce has a sheen to it. Pour the sauce over the chicken and garnish with the parsley. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork Guy Fieri's Chicken Saltimbocca | Food Network https://www.youtube.com/watch?v=M3DZYcaRHro