Description
Chicken Saltimbocca is a classic Italian dish featuring tender chicken cutlets layered with fresh sage leaves and savory prosciutto, lightly dredged in flour, pan-seared to golden perfection, and finished with a luscious white wine and chicken broth sauce. This quick and flavorful recipe yields a deliciously elegant meal perfect for any dinner occasion.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless skinless chicken breasts (or 4 chicken cutlets)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 fresh sage leaves
- 4 thin slices prosciutto
Breading and Cooking
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Sauce
- ½ cup dry white wine
- ½ cup chicken broth
Instructions
- Prepare the Chicken: Slice each chicken breast horizontally in half to create 4 cutlets. If necessary, pound the cutlets to an even ¼-inch thickness for uniform cooking. Season both sides of each cutlet evenly with salt and black pepper.
- Add Sage and Prosciutto: Place 2 fresh sage leaves on top of each cutlet. Lay a slice of prosciutto over the sage, carefully tucking it around the edges to secure it on the chicken.
- Dredge in Flour: Pour the all-purpose flour into a shallow dish. Lightly coat each chicken cutlet in the flour, then gently shake off any excess to avoid clumping.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken cutlets prosciutto-side down and cook for 3 to 4 minutes until golden brown. Flip and cook for an additional 2 to 4 minutes until the chicken is cooked through. Remove from skillet, transfer to a plate, and cover to keep warm.
- Prepare the Sauce: Reduce the heat to medium. Add unsalted butter to the skillet and whisk in the dry white wine. Let the mixture simmer for 2 to 3 minutes, scraping up any browned bits from the pan to incorporate flavor.
- Simmer with Broth: Add chicken broth to the skillet and continue to simmer for another 4 to 5 minutes, allowing the sauce to reduce slightly and thicken.
- Combine and Heat Through: Return the cooked chicken along with any collected juices to the skillet. Spoon the sauce over the cutlets and simmer for 1 to 2 minutes until heated through and well coated.
Notes
- For best results, use thin cutlets; if using chicken breasts, slicing and pounding ensures even thickness.
- Prosciutto adds saltiness; adjust salt seasoning accordingly.
- If you do not have dry white wine, dry vermouth or a splash of white grape juice with a splash of vinegar can be a substitute.
- Serve with a side of sautéed vegetables, mashed potatoes, or a light salad to complement the dish.
