Chicken saltimbocca is quick, easy, and so delicious! Saltimbocca is a traditional Italian dish made with veal, but I prefer to use chicken cutlets. Once you taste the mouthwatering combination of chicken, sage, and prosciutto in a buttery sauce, you'll know why Italians love it so much.
Ingredients
- chicken cutlets: 8 piece (6 ounce)
- salt: 1 tsp
- black pepper: 0.5 tsp
- sage leaves: 16 piece (fresh)
- thin slices prosciutto: 16 piece
- olive oil: 3 Tbsp
- dry white wine: 1 cup
- low-sodium chicken broth: 1 cup
- stick butter: 0.5 piece
Metric Conversion
Stages of cooking
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If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness using the flat side of a meat mallet or the bottom of a small, heavy skillet. Season with salt and pepper. Place 2 large sage leaves on top of each cutlet, then wrap 2 slices prosciutto crosswise around each cutlet, holding sage in place.
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Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons olive oil and remaining 4 cutlets.
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Pour wine into the same skillet; simmer, scraping up any browned bits with a wooden spoon, about 1 minute. Pour in broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat; add butter and swirl the skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet to serve.
