Chicken Saltimbocca
Thin chicken cutlets topped with fresh sage and wrapped in prosciutto, pan-seared in white wine and butter for a quick, elegant Roman-inspired dinner.
Ingredients
- 4 boneless skinless chicken breasts, halved horizontally
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 16 leaves fresh sage leaves
- 8 slices prosciutto slices
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
Instructions
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1
Place 4 halved horizontally boneless skinless chicken breasts between sheets of plastic wrap and pound to an even 1/4-inch thickness. Season lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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2
Lay 2 fresh sage leaves leaves flat on the top side of each cutlet. Wrap 2 slices of prosciutto slices tightly around each cutlet to hold the sage in place.
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3
Lightly dredge the prosciutto side only in 1/4 cup all-purpose flour, shaking off any excess.
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4
Heat 2 tbsp olive oil and half the 4 tbsp unsalted butter in a large skillet over medium-high heat. When the butter foams, add cutlets prosciutto-side down. Cook 3-4 minutes until the prosciutto is crispy. Flip and cook 2-3 more minutes. Check that the internal temperature of the chicken reaches 165°F (74°C). Transfer to a plate and tent with foil.
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5
Discard any excess fat from the pan. Add 1/2 cup dry white wine and cook until reduced by half, scraping up any browned bits. Add 1/2 cup low-sodium chicken broth and 2 tbsp fresh lemon juice and simmer 2 minutes.
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6
Remove from heat and swirl in the remaining butter until the sauce is glossy. Taste and adjust salt and pepper. Pour sauce over the cutlets and serve immediately.