Chicken Saltimbocca

An easy yet impressive Italian dish featuring tender chicken cutlets wrapped in crispy prosciutto and fresh sage, perfect for any occasion.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 320

Main Ingredients

2 pounds chicken cutlets, pounded to 1/4” thick and cut into 5-inch long pieces Use organic chicken for best taste.
20 large sage leaves Fresh is best; substitute with thyme if needed.
12 slices prosciutto Choose high-quality prosciutto for maximum flavor.
1 1/4 cups low-sodium chicken stock Homemade is preferred.
1 cup dry white wine Select a wine you enjoy drinking.
1 cup flour (for dredging) Whole wheat flour can be used as a substitute.
Salt and pepper To taste.
1/4 cup olive oil Extra virgin for added flavor.
6 tablespoons butter, divided Use unsalted for better seasoning control.
2 tablespoons minced flat-leaf Italian parsley For garnish.

Preparation

Season both sides of the chicken cutlets generously with salt and pepper.
Top each cutlet with a slice of prosciutto and 1 to 2 sage leaves. Secure with toothpicks.
Lightly dredge the chicken in flour, shaking off excess.

Cooking

In a large skillet over medium heat, melt 1 tablespoon of olive oil and 1 tablespoon of butter. Add the chicken prosciutto-side down and sear for 2 to 3 minutes until golden brown.
Gently flip the chicken and cook for another 1 to 2 minutes. Transfer to a rack to keep warm and repeat with remaining cutlets.
Deglaze the pan with white wine, scraping up brown bits. Let simmer for about 3 minutes, then add chicken stock and reduce by half.
Lower heat and whisk in remaining butter until melted. Adjust seasoning if needed.
Return chicken to the pan to warm through and absorb flavor.
Sprinkle with fresh parsley and serve hot.

For best results, don't skip the sage and avoid overcrowding the pan while searing. Store leftovers in an airtight container for up to 3 days.