Chicken Saltimbocca

Name: Chicken Saltimbocca
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 boneless skinless chicken breasts, halved horizontally; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 16 fresh sage leaves; 8 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

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.

35 minMediumServes 4420 cal/serving

ItalianDinnerStovetopHigh ProteinLow CarbCorn-Free

Ingredients

4 boneless skinless chicken breasts, halved horizontally
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
16 fresh sage leaves
8 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

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.
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.
3

Lightly dredge the prosciutto side only in 1/4 cup all-purpose flour, shaking off any excess.
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.
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.
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.

Questions

Can I make Chicken Saltimbocca dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Chicken Saltimbocca gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Chicken Saltimbocca keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chicken Saltimbocca?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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