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Quick Chicken Saltimbocca Skillet
80% authentic · Italian-American
A simplified, weeknight-friendly version of Chicken Saltimbocca, made entirely in one skillet. It uses thinly sliced chicken and pre-cut prosciutto for speed, with a flavorful pan sauce.
Ingredients
- Chicken breast, thinly sliced1.5 lbs
- Prosciutto, thinly sliced4 slices
- Fresh sage leaves8 leaves
- Garlic, minced2 cloves
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Olive oil2 tablespoons
- Unsalted butter2 tablespoons
- Dry white wine1/3 cup
- Lemon juice1 tablespoon
- Chicken broth1/4 cup
- Fresh parsley, chopped (for garnish)2 tablespoons
Steps
- 1
Season chicken slices with salt and pepper.
- 2
Place a sage leaf and a piece of prosciutto on each chicken slice. Roll up or fold.
- 3
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- 4
Sear the chicken rolls/folds for 3-4 minutes per side until golden brown and cooked through.
- 5
Remove chicken from skillet and set aside.
- 6
Add remaining 1 tablespoon of butter to the skillet. Sauté minced garlic for 30 seconds until fragrant.
- 7
Pour in white wine and lemon juice, scraping the bottom of the pan. Simmer for 1 minute.
- 8
Add chicken broth and simmer for another 1-2 minutes until the sauce slightly reduces.
- 9
Return chicken to the skillet, toss to coat in sauce. Garnish with fresh parsley.
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