Main Dishes
Chicken Saltimbocca
Description
Chicken Saltimbocca is a classic Italian restaurant dish with chicken cutlets wrapped in prosciutto, then pan-fried with sage in an easy pan sauce. Serve it over a bed of garlicky sautéed greens and dinner’s ready in just 30 minutes!
Ingredients
- 8 chicken breast cutlets or 4 medium chicken breasts, about 2 pounds (see notes)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper divided
- 2 tablespoons all-purpose flour
- 1 ½ tablespoons minced fresh sage leaves plus 8 (optional) fresh leaves for garnish
- 8 thin slices prosciutto about 3 ounces
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter divided
- ½ cup dry white wine or vermouth or additional chicken broth
- ¾ cup reduced sodium chicken broth
- Pinch red pepper flakes
Directions
- Place rack in the center of your oven and preheat to 200°F. Place a wire rack on top of a baking sheet and set aside.
- With paper towel, pat the chicken dry. Sprinkle both sides with salt and ½ teaspoon pepper.
- In a shallow dish, such as a pie plate, combine the flour and remaining ½ teaspoon pepper.
- With tongs, lightly dredge each chicken cutlet on both sides with flour. Place on a flat work surface (I use a baking sheet lined with parchment paper). Sprinkle 1 tablespoon chopped fresh sage over the top.
- Lay a piece of prosciutto on each chicken cutlet, trimming as needed so that it fits. Lightly press the prosciutto to help it adhere.
- In a 12-inch skillet, heat the oil over medium-high heat. If you’d like to fry the 8 sage leaves for garnish (it’s easy and makes this dish next-level!), once the oil is hot and shimmering, drop in the leaves and let sizzle for 20 seconds, until the leaves crisp, change color, and smell fragrant. With a slotted spoon, remove the leaves to a paper-towel lined plate and reserve for serving.
- Add ½ tablespoon butter to the skillet with the oil and let melt. Carefully lower half of the chicken cutlets into the pan, prosciutto-side down (the flour will help the ham adhere). Let cook on the first side until the chicken is light golden brown, about 2 to 3 minutes. Flip and cook on the otherside until the chicken is cooked through and registers 160°F on an instant-read thermometer, about 2 to 3 minutes more (the FDA directs to cook chicken to 165°F but its temperature will rise as it rests. Transfer the chicken to the wire rack on the baking sheet and place in the oven to keep warm. Add 1/2 tablespoon butter and repeat with the remaining chicken.
- Once all of the chicken has been cooked and is in the oven staying warm, carefully pour the wine into the skillet, scraping up any bits that are stuck to the pan. Let simmer until reduced by half, about 2 minutes.
- Add the chicken broth. Let simmer until it is reduced by nearlyhalf, about 4 minutes more. Stir in the remaining 2 tablespoons butter and red pepper flakes. Let simmer 1 minute. Remove from the heat.
- To serve, transfer the chicken to a plate and spoon the sauce generously over the top. Top each piece with a fried sage leaf. Enjoy immediately, with a pinch of salt and pepper to taste.
