Chicken Saltimbocca with Prosciutto and Sage

A simple yet elegant Italian dish featuring thin chicken cutlets topped with prosciutto and fresh sage, cooked quickly and finished with a light pan sauce.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 400

Ingredients Method Notes

Ingredients

Main ingredients

2 large chicken breasts, sliced into 4 thin cutlets Use boneless skinless breasts for best results.
4 to 8 slices prosciutto Depending on size of chicken cutlets.
8 to 12 leaves fresh sage Fresh works best for flavor.
1/3 cup all purpose flour For light dredging.
2 tablespoons olive oil For cooking.
2 tablespoons butter Adds richness to the sauce.
1/2 cup chicken broth For deglazing the pan.
2 to 3 tablespoons dry white wine Optional, enhances flavor.
1 teaspoon lemon juice Adds brightness to the sauce.
to taste salt and pepper Be cautious with salt due to prosciutto.

Method

Preparation

Pat the chicken dry and season with pepper and a tiny pinch of salt.
Lay 1 to 2 sage leaves on each cutlet and press prosciutto on top like a little blanket.
Lightly dredge the chicken in flour, shaking off the excess.

Cooking

Heat olive oil and 1 tablespoon of butter in a skillet over medium heat.
Place chicken prosciutto side down first and cook about 3 minutes, then flip and cook 2 more minutes, depending on thickness.
Move chicken to a plate and add broth and wine to the pan, scraping up the tasty bits.
Simmer for 2 to 3 minutes, then stir in lemon juice and the last tablespoon of butter.
Spoon sauce over the chicken and serve immediately.

Notes

Serve with mashed potatoes, pasta, or simple roasted veggies. Fresh sage is preferred for best flavor. Make ahead by prepping chicken with sage and prosciutto earlier in the day.