Chicken Saltimbocca
A classic Italian-inspired dish that pairs thin chicken cutlets with prosciutto and sage, finished with a light white wine pan sauce. It’s quick to prepare, balanced in flavor, and great for a weeknight dinner that still feels special.
Ingredients
- 4 large skinless chicken breasts, pounded thin
- 8 slices prosciutto or prosciutto di parma
- 12 sage leaves fresh sage leaves
- 2 tablespoons all purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 pinch salt and pepper to taste
Instructions
- Pat the chicken breasts dry and lightly pound them to an even thickness, about 1/4 inch.
- Dust each piece with a thin layer of flour on both sides. This helps the sauce cling and gives a touch of body.
- Lay a slice of prosciutto on top of each chicken piece, tucking a sage leaf under the prosciutto or on top as you prefer.
- Heat a large skillet over medium heat. Add the olive oil and a tablespoon of butter. When the butter sizzles, add the chicken, prosciutto side down.
- Cook until the prosciutto edges turn lightly golden and the chicken is just cooked through, about 2 to 3 minutes per side depending on thickness.
- Remove the chicken to a plate and keep warm. Deglaze the pan with white wine, scraping up any browned bits.
- Reduce the heat and add the remaining butter. Let it melt, then swirl the pan to create a glossy sauce.
- Add the chicken stock and let the sauce simmer for a minute or two to reduce slightly. Return the chicken to the pan to warm through and coat with the sauce.
- Taste and season with a pinch of salt and pepper if needed. Serve the chicken with the pan sauce spooned over the top.