Description
A quick and flavorful Chicken Saltimbocca made with tender chicken cutlets, savory prosciutto, fresh sage, and a buttery white wine sauce.
Ingredients
Scale
- 4 chicken cutlets
- 8 fresh sage leaves
- 4 slices of prosciutto
- 1/2 cup all-purpose flour
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- Salt and pepper to taste
Instructions
- Season chicken cutlets with salt and pepper.
- Place two sage leaves on each cutlet and top with a slice of prosciutto, pressing gently.
- Lightly coat the chicken in flour, shaking off excess.
- Heat olive oil and 2 tablespoons butter in a skillet over medium heat.
- Cook the chicken prosciutto-side down first for 2–3 minutes per side until golden.
- Remove chicken and set aside.
- Pour white wine into the skillet and simmer for 1 minute to reduce.
- Add chicken broth and remaining butter, stirring to create a smooth sauce.
- Return chicken to the pan and simmer for 2–3 more minutes.
- Serve warm with sauce spooned over the top.
Notes
For best results, use thin chicken cutlets so they cook quickly and evenly. Serve with vegetables, mashed potatoes, or pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 125mg
Keywords: Chicken Saltimbocca, Italian chicken, prosciutto chicken recipe