Chicken Saltimbocca
Chicken cutlets wrapped in sage and prosciutto, then pan-fried to crisp perfection. A savory Italian classic that means 'jumps in the mouth'.
Details
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Difficulty Medium
Ingredients
- 4 chicken cutlets (about 1 lb)
- 4 slices prosciutto
- 8 fresh sage leaves
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- Salt and pepper to taste
Instructions
- 1
Season chicken lightly with salt and pepper (prosciutto is salty, so go easy).
- 2
Place 2 sage leaves on each cutlet. Wrap a slice of prosciutto around the center, securing the sage.
- 3
Dredge lightly in flour, shaking off excess.
- 4
Heat oil and 1 tbsp butter in a skillet over medium-high heat.
- 5
Cook chicken prosciutto-side down first until crisp, about 3 minutes. Flip and cook 2 more minutes.
- 6
Remove chicken. Add wine to pan, scraping up bits. Simmer until reduced.
- 7
Add broth and remaining butter. Simmer until slightly thickened.
- 8
Pour sauce over chicken and serve.