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Classic Chicken Saltimbocca
Traditional dish · Italian
A classic Italian dish featuring chicken cutlets topped with prosciutto and sage, pan-fried to golden perfection and finished with a white wine and butter sauce. 'Saltimbocca' literally means 'jumps in the mouth'.
Ingredients
- Chicken breast, boneless, skinless4 (6-ounce) pieces
- Prosciutto di Parma4 thin slices
- Fresh sage leaves8 large leaves
- All-purpose flour1/2 cup
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Unsalted butter4 tablespoons, divided
- Olive oil2 tablespoons
- Dry white wine1/2 cup
- Chicken broth1/4 cup
Steps
- 1
Pound chicken breasts to about 1/4-inch thickness. Season lightly with salt and pepper.
- 2
Place two sage leaves on top of each chicken cutlet and cover with a slice of prosciutto. Secure with a toothpick if needed.
- 3
Dredge the prosciutto-side of each chicken cutlet in flour, shaking off excess.
- 4
In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat.
- 5
Sear the chicken cutlets, prosciutto-side down, for 2-3 minutes until golden brown and crispy.
- 6
Flip the chicken and cook for another 2-3 minutes, or until cooked through.
- 7
Remove chicken from the skillet and set aside on a plate.
- 8
Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Let it simmer for 1 minute.
- 9
Add chicken broth and remaining 2 tablespoons of butter. Stir until butter is melted and sauce thickens slightly.
- 10
Return chicken to the skillet and spoon the sauce over it. Cook for 1 minute to heat through.
- 11
Serve immediately, spooning extra sauce over the chicken.
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