Saltimbocca and Spaghetti Recipe

Ingredients:

4 boneless chicken breasts
8 thin slices of prosciutto
1/2 cup flour
1 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
8 fresh sage leaves
1/2 cup white wine
1/2 cup chicken broth
1 pound spaghetti
1/4 cup grated Parmesan cheese

Instructions:

Lay each chicken breast flat on a cutting board and cover each one with 2 slices of prosciutto.
Mix flour, salt, and pepper in a shallow dish and dredge each chicken breast in the flour mixture, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts, prosciutto-side down, and cook for about 3 minutes on each side or until golden brown. Transfer to a plate and keep warm.
Add sage leaves to the same skillet and cook for about 30 seconds or until crisp. Transfer to a paper towel-lined plate.
Add white wine to the same skillet and deglaze by scraping the brown bits from the bottom. Add chicken broth and bring to a boil. Cook until sauce reduces and thickens, about 5 minutes.
Cook spaghetti according to package instructions until al dente. Drain and toss with the sauce.
Place spaghetti onto a large serving platter. Top with chicken breasts and sprinkle with Parmesan cheese. Garnish with crispy sage leaves.

Verdict:

This Saltimbocca and Spaghetti recipe is a delicious combination of crispy chicken, salty prosciutto, and fragrant sage. The white wine sauce adds a tangy sweetness to the dish, while the Parmesan cheese gives it a rich and nutty flavor. It is the perfect meal to impress guests or to treat yourself to a fancy dinner.