Chicken Saltimbocca
This recipe for chicken saltimbocca is a lighter, more approachable version that stays true to the Roman classic. Tender chicken cutlets are layered with fresh sage and salty prosciutto, then finished in a silky white wine butter sauce that truly lives up to its name! It’s an impressive dish that comes together quickly but tastes like something from a fancy Italian restaurant.
Servings: 4
Calories: 469kcal
Ingredients
- 1 ½ pounds chicken breasts boneless skinless
- 8-12 thin slices prosciutto
- 8-12 sage leaves fresh and whole, plus more for frying if desired
- ½ cup all purpose flour
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter unsalted, divided
- ¾ cup dry white wine
- ½ cup chicken stock
- freshly cracked black pepper
Instructions
- Thinly slice the chicken breasts into 8-12 pieces and pound them very thin with the flat side of a meat mallet, about ¼ inch thick.1 ½ pounds chicken breasts
- Place one whole sage leaf on each piece of chicken. Lay a slice of prosciutto on top, then place a piece of plastic wrap over top and use the knobby side of a meat mallet to gently press on the prosciutto so it adheres to the chicken.8-12 thin slices prosciutto, 8-12 sage leaves
- Dredge the chicken in flour, shaking off all excess. The flour should be barely visible.½ cup all purpose flour
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.2 tablespoons extra virgin olive oil, 4 tablespoons butter
- Add the chicken, prosciutto side down and cook until the prosciutto firms up and lightly browns, about 2 minutes. Flip and cook the second side briefly, about 1 minute more. Transfer the chicken to a plate.
- Pour off excess fat if needed, leaving just enough to coat the pan. Add the white wine and scrape up the fond with a wooden spoon. Let the wine reduce slightly for about 30 seconds.¾ cup dry white wine
- Add the chicken stock, then simmer until it’s reduced by about half.½ cup chicken stock
- Return the chicken to the pan just to warm through and coat in the sauce. Then use a pair of tongs to transfer the chicken to a serving platter.
- Lower the heat, then whisk in the remaining two tablespoons of cold butter until the sauce is emulsified and glossy, about 1 minute. Taste and adjust seasoning if needed.
- Pour the sauce over the chicken and garnish with a few fresh or fried sage leaves if desired. Serve immediately.freshly cracked black pepper
Notes
- Aim to pound the chicken slices out to an even thickness all around. This not only tenderizes the meat but also helps them cook evenly.
- Look for the largest leaves in your sage bunch. If they're big enough, a single leaf per cutlet will be enough, but if not, go for two or three if your cutlets are large. For a milder flavor, tear a single leaf into a few pieces instead.
- The sauce should be shiny and thick enough to leave a trail on the bottom of the skillet when you drag a spoon across. If it looks separated, whisk in a tablespoon or two of cold water or stock and mix until it comes back together.
- Prosciutto adds plenty of salt, so season sparingly and taste before adding more.
- Pound the chicken very thin. This is key to keeping it tender and allowing the sauce to come together quickly without needing extra liquid.
- Fried sage leaves are optional and not traditional, but they add a nice texture and beautiful presentation! Just drop a few dry leaves into a pan of hot oil until bright and crisp, about 20-30 seconds.
Nutrition
Calories: 469kcal | Carbohydrates: 14g | Protein: 39g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 141mg | Sodium: 258mg | Potassium: 717mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 2mg
