Chicken Saltimbocca with Prosciutto and Sage
Imagine tender chicken cutlets wrapped in silky prosciutto, bright sage, and a glossy pan sauce that sings with a touch of wine. This Chicken Saltimbocca is a classic Italian dish that feels both elegant and approachable. It comes together quickly, making it perfect for weeknights or a special weekend dinner. You’ll pound the chicken to tenderness, layer on the prosciutto and sage, sear beautifully, and finish with a simple, flavorful sauce that’s ready in minutes. The result is a comforting, deeply satisfying dish that pairs beautifully with a lemony green salad, roasted potatoes, or a light risotto.
Ingredients
- 4 boneless, skinless chicken cutlets (about 1/4 inch thick)
- 4 slices prosciutto
- 8 fresh sage leaves
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- to taste salt
- to taste freshly ground black pepper
- lemon wedges for serving (optional)
Instructions
- Place the chicken cutlets between two sheets of plastic wrap and gently pound to about 1/4 inch thickness. This helps them cook quickly and stay juicy.
- Season both sides lightly with salt and pepper. Set up a dredging station with flour on a shallow plate. Lightly coat each cutlet in flour, tapping off any excess.
- Lay a sage leaf on each chicken cutlet and top with a slice of prosciutto. If the prosciutto is very long, trim to fit or fold to cover the surface.
- Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken, prosciutto-side down. Sear until golden and the prosciutto is crisp, about 2–3 minutes per side. Transfer to a plate and keep warm.
- Carefully add the white wine to the pan, scraping up any browned bits from the bottom. Let it simmer for 1–2 minutes to reduce slightly.
- Pour in the chicken broth and return the chicken to the pan, proscuitto-side up. Simmer for another 4–6 minutes until the chicken is cooked through.
- Remove the chicken again and keep warm. Stir in the butter to create a glossy sauce, adjusting salt and pepper to taste.
- Return the chicken to the pan for about 1 minute to rewarm and coat with the sauce. Spoon any remaining sauce over the chicken as you plate.
- Squeeze a little lemon juice over the dish if you like a bright note. Serve immediately with your preferred side.