Chicken Saltimbocca
Thin chicken cutlets wrapped in prosciutto and sage, pan-seared until golden and finished with a simple lemon-butter pan sauce. A quick, elegant weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 35g
Ingredients
- 4 pieces chicken breast cutlets
- 4 slices prosciutto
- 8 leaves fresh sage leaves
- ¼ cup all-purpose flour
- 2 tbsp butter
- 1 tbsp olive oil
- ¼ cup dry white wine
- 1 tbsp lemon juice
Instructions
- 1
Place each chicken cutlet between two sheets of plastic wrap and pound to an even 1/4-inch thickness. Season both sides with salt and pepper.
- 2
Lay 1 slice of prosciutto on each cutlet, then place 2 sage leaves on top. Press gently to adhere. Dredge the prosciutto-side in the 1/4 cup flour, shaking off excess.
- 3
Heat the 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Place the chicken prosciutto-side down and cook until golden, about 3 minutes.
- 4
Flip the chicken and cook until the other side is golden and the chicken is cooked through, about 3 more minutes. Transfer to a plate.
- 5
Add the 1/4 cup white wine to the skillet and scrape up any browned bits. Simmer until reduced by half, about 2 minutes.
- 6
Remove from heat and whisk in the remaining 1 tbsp butter and 1 tbsp lemon juice. Pour the sauce over the chicken and serve.
- 7
Let the chicken rest for 2 minutes before serving to keep it juicy.
Tools you’ll need
- meat mallet or rolling pin
- plastic wrap
- large skillet
- tongs
- whisk
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