Chicken Saltimbocca
A chicken dish flavored with prosciutto, sage, and wine.
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Chicken Saltimbocca is one of those restaurant classics that we reserve for going out, but this recipe changes all that. This is super simple but packed with flavor.
Layers upon layers of flavor can be whipped up without layers and layers of effort. Here, the humble chicken breast is wrapped in prosciutto and sage and a sprinkle of salt and pepper. Dredging the chicken in a bit of flour seals everything together before the chicken heads for the frying pan.
A brief sear and they get removed from the pan. The sauce comes together at lightning speed. White wine and chicken stock are blended together until a smooth and uniform sauce. Nestle the chicken back into the sauce to finish up cooking, serve, and enjoy!
Served straight from the pan, this Chicken Saltimbocca hits all of the savory spots! The sage and prosciutto flavors penetrate into the chicken, creating a great amount of flavor.
Butter rounds out the sauce, giving it a velvety smoothness. This is great with risotto, buttered herbed pasta, creamy velvety mashed potatoes, or a garlicky rice pilaf, giving you a great bed of carbs to soak up all of that amazing sauce. With this Chicken Saltimbocca, you’ll be a part of the clean plate club by default; it’s just that good!
Chicken Saltimbocca
Watch How It's Made
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Ingredients
- 4 chicken cutlets
- 8-16 fresh sage leaves
- 1/4 lb sliced prosciutto
- 1 cup all-purpose flour
- 2-3 tablespoons olive oil
- 1 cup dry white wine
- 1 cup chicken broth
- 1/2 stick (4 tablespoons) unsalted butter
- Kosher salt and freshly ground black pepper, to taste
Preparation
- If any chicken cutlets are thick, place in a zip-top bag or between 2 sheets of wax or parchment paper and pound to 1/2 inch thickness. Season chicken with salt and pepper.
- Place a slice of prosciutto on top of chicken, trimming to fit if desired. Press prosciutto onto chicken, then top with 1-2 sage leaves. Using a toothpick, secure sage and prosciutto to chicken.
- Dredge each prepared cutlet in flour, shaking off excess. Set aside.
- In a large skillet over medium heat, heat 1 tablespoon of oil and 1 tablespoon of butter. Place chicken prosciutto side down and sear until golden brown, 2-3 minutes. Work in batches as to not crowd the pan. Flip and cook until chicken is cooked through, 2-3 minutes more. Add more olive oil and butter between batches as needed. Set chicken aside.
- Add white wine to pan, increase heat a bit, and scrape up any stuck-on bits from the bottom of the pan. Stir in chicken stock and cook until sauce reduces by half, about 3 minutes.
- Reduce heat to medium-low and stir in remaining butter. Season to taste with salt and pepper, then nestle chicken back in the pan. Let simmer long enough to warm chicken through. Serve and enjoy!
Recipe adapted from Sip and Feast and Allrecipes.