Chicken Saltimbocca
Ingredients
- 2 large boneless skinless chicken breasts or 4 chicken cutlets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 fresh sage leaves
- 4 thin slices prosciutto
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ cup dry white wine
- ½ cup chicken broth
Instructions
- 1
Slice each chicken breast in half horizontally to make 4 cutlets. Pound chicken breasts or cutlets to an even ¼-inch thickness if needed. Season both sides with salt and pepper.
- 2
Top each cutlet with 2 sage leaves and then lay a slice of prosciutto over each, tucking it around the edges of the chicken.
- 3
Place flour in a shallow dish and lightly dredge each cutlet, shaking off the excess.
- 4
Heat olive oil in a large skillet over medium-high heat. Add the chicken, proscuitto side down, and cook for 3 to 4 minutes, or until golden (cooking in batches if needed). Flip and cook another 2–4 minutes, or until chicken is cooked through. Transfer to a plate and cover to keep warm.
- 5
Reduce heat to medium. Add butter to the same skillet, then whisk in the wine. Simmer 2–3 minutes, scraping up any brown bits.
2 min - 6
Add chicken broth and simmer another 4–5 minutes or until slightly reduced.
4 min - 7
Return chicken (with any juices) to the pan and spoon sauce over top. Simmer 1-2 minutes to heat through.
1 min
Nutrition
Per serving (based on 4 servings)
