A quick and delicious way to cook skinless dove breasts.

It’s nice to have a recipe for my non-plucking friends in the dove field. Boneless, skinless breasts topped with a sage leaf, then wrapped in prosciutto are quickly sauteed to crisp the salty ham, then reacquainted with a buttery pan sauce. You get it all here: perfectly cooked, still-pink dove breasts, seasoned prosciutto, earthy sage and a rich, butter-infused sauce balanced with acidic wine and lemon.

I’d suggest serving this with a green vegetable defined by the season, like zucchini, spinach or green beans, seasoned with lots of black pepper. You may of course present the dove breasts over pasta, but I prefer to serve a simple pasta course (like a tomato sauce or garlic/olive oil/chile) prior to the Saltimbocca if time allows. Drink a white or red wine with this.

Serves 3-4

16 boneless, skinless dove breasts

Salt and pepper

16 fresh sage leaves

8 thin slices prosciutto, halved lengthwise

2 tbsp olive oil

5 tbsp cold butter, cut into cubes, divided

1 clove garlic, sliced

1 cup white wine

3 cups dove or chicken stock

Juice and zest of half an organic lemon

Lightly season the dove breasts with salt and pepper. Lay 1 sage leaf on each breast and wrap each breast tightly with 1 long strip of prosciutto.

Heat a large, heavy-bottomed pan over medium heat and add the olive oil and 1 tbsp butter. Once the butter is melted and foaming, add the dove breasts and cook until the prosciutto is browned and crisp, about 2 minutes. Turn and cook on the other side until the prosciutto becomes caramelized, another 2 minutes. Remove the dove breasts to a plate and set aside.

Add the garlic and cook until fragrant, about 10 seconds. Add the white wine and reduce by half, then add the stock and reduce this until slightly thickened, about 4-5 minutes. Swirl in the butter one piece at a time until the sauce is glossy and thickened. Add the lemon juice and zest and adjust the sauce with salt and pepper if needed. Return the dove breasts to the sauce for about 1 minute to rewarm them. Serve immediately with the sauce poured over.