Pan-Seared Chicken Saltimbocca
Thin chicken cutlets wrapped in prosciutto and sage, seared until golden and finished with a bright lemon-butter sauce. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 2 breasts (about 6 oz each) boneless, skinless chicken breasts
- 4 slices prosciutto
- 8 leaves fresh sage leaves
- 1 whole lemon
- 2 tbsp butter
- ¼ cup white wine or chicken broth
Instructions
- 1
Place a chicken breast between plastic wrap and pound to 1/4-inch thick, then repeat with the second breast.
- 2
Lay 2 prosciutto slices and 4 sage leaves on each flattened breast, then fold in half and secure with toothpicks if needed.
- 3
Heat olive oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 4
Season the chicken with salt and pepper, then sear 3 minutes per side until the prosciutto crisps and chicken is cooked through.
- 5
Pour the wine into the pan, add butter and squeeze half the lemon, then simmer 2 minutes until the sauce is glossy.
- 6
Plate the chicken, spoon the pan sauce over top, and serve with lemon wedges.
Tools you’ll need
- 12-inch skillet
- meat mallet or rolling pin
- plastic wrap
- chef's knife
- toothpicks (optional)
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