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Chicken Saltimbocca
Chicken Saltimbocca
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious chicken cutlets rolled with sage and prosciutto, pan-seared in a buttery sauce - Chicken Saltimbocca.
Ingredients:
  • 8 (6 ounce) chicken cutlets
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 16 large fresh sage leaves
  • 16 thin slices prosciutto
  • 3 tablespoons olive oil
  • 1 cup dry white wine
  • 1 cup low-sodium chicken broth
  • 0.5 stick butter
Instructions:
  • Place the thick cutlets between wax paper and gently pound them to 1/2-inch thickness using a meat mallet or heavy skillet. Season with salt and pepper, then top each cutlet with 2 sage leaves and wrap 2 slices of prosciutto around each, securing the sage in place.
  • In a large skillet over medium heat, warm 1 1/2 tablespoons of olive oil. Cook 4 cutlets until fully cooked, about 2 minutes per side, or until a meat thermometer reads at least 165°F (74°C). Transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining 1 1/2 tablespoons of olive oil and the remaining 4 cutlets.
  • In the same skillet, add wine and simmer for about 1 minute while scraping up any browned bits with a wooden spoon. Pour in broth and simmer for 4 to 5 minutes until slightly reduced. Remove from heat, add butter, and swirl the skillet until the sauce is creamy. Drizzle 2 tablespoons of the sauce over each cutlet before serving.

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