Description

Chicken Saltimbocca is a flavorful Italian dish made with tender chicken cutlets, thin slices of prosciutto, and fresh sage, all cooked in a white wine and butter sauce. It’s savory, elegant, and comes together in under 30 minutes.

Ingredients

4 boneless, skinless chicken breasts (pounded thin)
Salt and freshly ground black pepper, to taste
8 fresh sage leaves
8 thin slices of prosciutto
1/4 cup all-purpose flour (for dredging)
2 tablespoons olive oil
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
2 tablespoons unsalted butter
Lemon wedges, for serving (optional)

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Instructions

Prepare the Chicken:
Season both sides of the chicken breasts with salt and pepper. Place two sage leaves on each cutlet, then wrap each piece with a slice of prosciutto, pressing to adhere.
Dredge and Sear:
Lightly dredge the chicken in flour, shaking off excess. In a large skillet, heat olive oil over medium-high heat. Add chicken, prosciutto side down, and cook for about 3 minutes per side, or until golden and cooked through. Transfer to a plate and keep warm.
Make the Sauce:
In the same pan, add white wine and bring to a simmer, scraping up any browned bits. Add chicken broth and simmer for 3–4 minutes until slightly reduced. Whisk in butter until the sauce is smooth.

Finish and Serve:
Return chicken to the pan, spoon sauce over the top, and heat for 1 minute. Serve warm with lemon wedges if desired.

Notes

Pounding the chicken thin ensures quick and even cooking.
Sage adds a classic earthy flavor, but you can substitute with thyme in a pinch.
Serve with mashed potatoes, sautéed spinach, or pasta.