Sous Vide Chicken Saltimbocca with Crispy Prosciutto & Sage Butter

By Sprig Originals ✓ · cooked up in Sprig

A 90-minute water bath turns ordinary chicken breasts into something impossibly juicy and evenly cooked edge to edge, then a two-minute sear crisps prosciutto right onto the surface. The pan gets deglazed with white wine and lemon and swirled with butter and sage, so dinner ends with a real sauce and almost no washing up. Weeknight-easy, but it eats like a trattoria plate.

Ingredients

• 4 boneless skinless chicken breasts (about 6 oz / 170 g each)
• 1.5 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 1 tbsp olive oil
• 1 garlic clove, smashed

• 4 slices prosciutto
• 12 fresh sage leaves
• 3 tbsp unsalted butter
• 1/3 cup dry white wine
• 1 lemon, half juiced and half cut into wedges

Instructions

1. Set your immersion circulator in a large pot or tub of water and heat it to 149°F (65°C).
2. Season the chicken breasts all over with the salt and pepper. Put them in a large zip-top freezer bag in a single layer with the olive oil, smashed garlic and 4 of the sage leaves. Lower the open bag into the water until the water pressure pushes the air out, then seal the top just above the waterline (water-displacement method).
3. Clip the bag to the side of the pot and cook at 149°F (65°C) for 1 hour 30 minutes (anything up to 3 hours is fine). Lift out the bag, remove the chicken, discard the garlic and sage, and pat the breasts completely dry with paper towels — dry surface, better sear.
4. Heat 1 tbsp of the butter in a large skillet over medium-high until foaming. Lay in the chicken and press one slice of prosciutto onto the top of each breast. Sear 60–90 seconds until deeply golden, flip so the prosciutto side hits the pan, and sear another 60 seconds until the prosciutto is crisp. Move to a plate.
5. Turn the heat to medium, add the remaining 8 sage leaves and fry 20 seconds until fragrant, then pour in the white wine and scrape the pan for about 45 seconds until it reduces by half.
6. Off the heat, swirl in the remaining 2 tbsp butter and the juice of half the lemon until the sauce is glossy. Spoon over the chicken and serve with lemon wedges.
7. Serve immediately with lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem