Chicken Saltimbocca

This easy chicken saltimbocca is lightly breaded chicken cutlets wrapped in sage leaves and prosciutto, browned to perfection, and simmered in a white wine sauce.

Course chicken/dinner, dinner

Cuisine American Italian, Italian

Keyword chicken saltimbocca recipe, how to make chicken saltimbocca, saltimbocca chicken, what is chicken saltimbocca, what is saltimbocca chicken, what to serve with chicken saltimbocca

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 357kcal

Author Beth Pierce

Ingredients

4 chicken cutlets (about 6 ounces each)
8 thin slices prosciutto
8 fresh sage leaves
¼ cup all-purpose flour
1½ tablespoons olive oil
2 tablespoons butter unsalted or salted
½ cup dry white wine
½ cup low-sodium chicken broth
salt to taste
freshly ground black pepper to taste

Instructions

If needed, pound the chicken breasts to ½ inch thick.
Place two sage leaves on each chicken cutlet. Wrap each chicken cutlet in prosciutto. If needed, use toothpicks to secure the prosciutto. Dredge the chicken breasts in flour, coating both sides.
Heat the olive oil and melt a ½ tablespoon of butter in a large skillet over medium heat. Cook the chicken breasts until golden brown on both sides and cooked through. Remove the chicken to a plate.
Deglaze the pan with the white wine. Reduce the wine by half. Add the chicken broth and simmer for a few minutes.
Deglaze the pan with the white wine and reduce it by half. Add the chicken broth and simmer for a few minutes.
Swirl in the butter and season with salt and freshly ground black pepper to taste. Add the chicken back to the pan and simmer for a few minutes to warm. Serve promptly.

Notes

Store leftovers in an airtight container in the refrigerator for up to a week.
Reheat on the stovetop over low heat or in the microwave at reduced power. The prosciutto will not be crispy, but it will still be delicious.

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