Chicken Saltimbocca

A classic Italian dish featuring tender chicken cutlets wrapped in savory prosciutto and fresh sage, creating an explosion of flavors that will impress at any occasion.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 pounds chicken cutlets, pounded to 1/4" thick and cut into 5-inch long pieces Fresh, high-quality chicken is recommended.
20 large sage leaves (fresh is best, dried won’t give the same flavor) Fresh sage provides the best flavor.
12 slices prosciutto (about 1/4 pound; look for high-quality or artisanal options) High-quality prosciutto enhances the dish.
1 1/4 cups low-sodium chicken stock (homemade if you can) Homemade stock is preferred for better flavor.
1 cup dry white wine (preferably a Sauvignon Blanc) Use a wine you would drink.
1 cup flour (for dredging; use all-purpose or a gluten-free substitute if needed) Dredging helps achieve a crispy texture.
1/4 cup olive oil (extra virgin adds wonderful flavor) Extra virgin olive oil enhances the taste.
6 tablespoons butter, divided (room temperature for easy mixing) Room temperature butter incorporates better into the sauce.
2 tablespoons minced flat-leaf Italian parsley (for garnish) Fresh parsley adds color and flavor.
Salt and pepper, to taste Season to your preference.

Method

Preparation

Lightly season both sides of the chicken cutlets with salt and pepper.
Top each cutlet with a slice of prosciutto and 1-2 sage leaves. Secure everything in place with toothpicks.
Lightly dredge each chicken cutlet in flour, shaking off any excess.

Cooking

In a large skillet over medium heat, melt 1 tbsp of olive oil and 1 tbsp of butter. Sear the chicken prosciutto-side down for 2-3 minutes, or until golden.
Flip and cook for another 1-2 minutes. Once done, transfer to a wire rack and repeat with the remaining chicken.
After removing the last piece of chicken, deglaze the pan with white wine, scraping up all those delicious brown bits. Add chicken stock and allow it to simmer until reduced by half (about 3 minutes).
Lower the heat and whisk in the remaining butter to create a silky sauce. Taste and adjust seasoning as needed.
Return the chicken to the pan and warm through for just a minute. Sprinkle with fresh parsley, and you’re ready to plate!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out. You can prepare the chicken cutlets the night before and keep them covered in the fridge.