Chicken Saltimbocca

Chicken Saltimbocca is a fancy but easy, 30-minute pan-seared chicken cutlet, elegantly topped with sage and prosciutto, with white wine butter sauce.

Course Chicken Dinner

Cuisine Italian

Keyword Italian chicken recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 261kcal

Author Kathleen

Ingredients

2 boneless skinless chicken breasts (cut in half lengthwise to make 4 cutlets)
1/2 teaspoon salt safe level with prosciutto + salted butter
1 teaspoon black pepper
8 sage leaves
8 thin slices prosciutto
1/2 cup all-purpose flour
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup dry white wine
1/4 cup salted butter, cold and cut into 4 pieces (for mounting)
1 tablespoon lemon juice

US Customary - Metric

Instructions

Pound + assemble. Season both sides of the chicken with ½ teaspoon each, salt and pepper. Place two sage leaves and a slice of prosciutto on each chicken breast.
Cover the chicken with plastic wrap and gently pound it until it is an even thickness, about ¼–½ inch, and the prosciutto adheres to the chicken.
Dredge (whisper-thin). Put flour on a large plate. Dredge each cutlet lightly on both sides, then tap off aggressively—you want a very thin coating, not a thick flour layer.
Sear prosciutto-side first. Heat olive oil in a large skillet over medium-high until properly hot and shimmering. Add chicken prosciutto side down and cook until the prosciutto is crisp and deeply golden, about 2–3 minutes.
Flip, then reduce heat to medium and cook 2–4 minutes more, until the chicken reaches 160°F in the thickest part. Transfer chicken to a plate to rest.
** Note-The exact cooking time will depend on the thickness of the chicken.
Quick garlic + deglaze. Keep the skillet on medium. Add 1 tablespoon of the cold butter and let it melt. Add garlic and cook 30–45 seconds, just until fragrant (don’t brown it). Immediately pour in the wine and lemon juice, scraping up browned bits. Simmer until reduced by about half.
Finish the sauce (cold butter finish). Turn heat to low. Add the remaining cold butter pieces one at a time, swirling the pan constantly until the sauce looks glossy and slightly thickened.
Warm chicken briefly + serve crisp. Return chicken to the pan just 30–60 seconds to warm through, spooning the garlic sauce over it.
Plate the chicken, then spoon sauce over the top (or around it). For ultra-crisp prosciutto, keep the chicken mostly out of the sauce and only warm it briefly.
Serve over pasta or mashed potatoes.

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