Description
Chicken Saltimbocca is an elegant Italian dish that’s quick enough for weeknights but fancy enough for guests. Featuring pan-seared chicken cutlets topped with crispy prosciutto and fresh sage in a rich white wine and butter sauce, it’s the perfect combination of flavor and simplicity.
Ingredients
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2 pounds chicken cutlets, pounded to 1/4″ thick and cut into 5-inch long pieces
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20 large sage leaves
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12 slices prosciutto (about 1/4 pound)
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1 1/4 cups low-sodium chicken stock
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1 cup dry white wine
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1 cup flour, for dredging
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Salt and pepper, to taste
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1/4 cup olive oil
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6 tablespoons butter, divided
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2 tablespoons minced flat-leaf Italian parsley
Instructions
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Season both sides of chicken cutlets with salt and pepper.
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Top each cutlet with a slice of prosciutto and 1–2 sage leaves. Secure with toothpicks.
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Dredge chicken lightly in flour; shake off excess.
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In a large skillet over medium heat, melt 1 tbsp olive oil and 1 tbsp butter. Sear chicken prosciutto-side down for 2–3 minutes. Flip and cook another 1–2 minutes. Transfer to a rack and repeat with remaining chicken.
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Deglaze pan with white wine, scraping up brown bits. Add chicken stock and simmer until reduced by half (about 3 minutes).
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Lower heat and whisk in remaining butter. Adjust seasoning to taste.
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Return chicken to pan and warm through.
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Sprinkle with parsley and serve immediately.
Notes
Swap prosciutto for thin pancetta or smoked turkey for a twist.
Dry white wines like Sauvignon Blanc or Pinot Grigio work best.
Want a crispier sage? Sauté leaves separately before garnishing.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Pan-seared
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 115 mg