Chicken Saltimbocca
A bright, pan-seared chicken dish crowned with prosciutto and sage, finished with a silky wine pan sauce. Simple enough for a weeknight yet refined enough to serve for a special occasion, Chicken Saltimbocca balances savory, aromatic, and buttery notes in every bite.
Ingredients
- 4 skinless chicken cutlets (about 1 1/2 pounds)
- 4 slices prosciutto
- 8 leaves fresh sage
- 2 tbsp extra-virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tbsp unsalted butter
- 1 pinch salt and freshly ground black pepper
Instructions
- Season the chicken cutlets lightly with salt and pepper. If the cutlets are very thick, pound them gently to about 1/4 inch thickness so they cook evenly.
- Place a slice of prosciutto and a sage leaf on top of each chicken cutlet, then secure with a couple of toothpicks if needed to keep the prosciutto in place.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken, prosciutto-side down first, until the prosciutto is crisp and the chicken is browned on the outside, about 3–4 minutes per side.
- Transfer the chicken to a warm plate. In the same skillet, add the white wine to deglaze and scrape up any browned bits, letting it reduce by about half, 2–3 minutes.
- Return the chicken to the pan and add the chicken stock. Simmer gently for 3–4 minutes to finish cooking the chicken, then swirl in the butter until the sauce looks glossy and silky.
- Remove the toothpicks, if used. Spoon the sauce over the chicken and serve immediately, ideally with a simple side like sautéed greens or buttery noodles to soak up the luscious pan sauce.