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
2 pounds chicken cutlets, pounded to 1/4″ thick and cut into 5-inch long pieces
20 large sage leaves
12 slices prosciutto (about 1/4 pound)
1 1/4 cups low-sodium chicken stock
1 cup dry white wine
1 cup flour, for dredging
Salt and pepper, to taste
1/4 cup olive oil
6 tablespoons butter, divided
2 tablespoons minced flat-leaf Italian parsley
Instructions
Season both sides of chicken cutlets with salt and pepper.
Top each cutlet with a slice of prosciutto and 1–2 sage leaves. Secure with toothpicks.
Dredge chicken lightly in flour; shake off excess.
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.
Deglaze pan with white wine, scraping up brown bits. Add chicken stock and simmer until reduced by half (about 3 minutes).
Lower heat and whisk in remaining butter. Adjust seasoning to taste.
Return chicken to pan and warm through.
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