Name: Easy Chicken Saltimbocca
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: salt; 4 chicken cutlets; black pepper; 2 teaspoons fresh sage; 4 fresh sage leaves; 4 slice prosciutto; 2 tablespoons olive oil; 1 shallot; 1 tsp flour; 0.5 cup chicken broth; 0.333 cup dry white wine; 2 tablespoons butter; 2 teaspoons fresh parsley; 1 tbsp lemon juice

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Easy Chicken Saltimbocca

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Ingredients

Warning0 allergens identified

Easy Chicken Saltimbocca

saltTo Taste

4 chicken cutletsroughly 4 ounces each

black pepperTo Taste

2 teaspoons fresh sageminced

4 fresh sage leaves

4 slice prosciuttoyou could do 8 slices and have a slice on each side if you want

2 tablespoons olive oil

1 shallotminced

1 tsp flouryou can use a gluten free flour here if needed

½ cup chicken broth

⅓ cup dry white winevermouth is a good option here

2 tablespoons butter

2 teaspoons fresh parsleyfinely chopped

1 tbsp lemon juice

Instructions

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Instructions

Salt and pepper both side of the chicken cutlets.

Sprinkle one side of each cutlet with 1/2 teaspoon of the minced sage and then place a slice of prosciutto on top of the sage. Press the prosciutto into the chicken. Place a sage leaf on top of each piece of prosciutto and then secure it into the piece of chicken with a toothpick.

Heat the oil in a large skillet over medium heat. Once hot, add in the cutlets, prosciutto side down, and cook for about 3. Flip and then cook on the other side until chicken is cooked through, about 3-5 additional minutes. Once done, transfer chicken to a plate and cover with foil.

Pour out about half of the oil so that only 1 teaspoon of oil/ liquid remains in the skillet. Add in the shallot and cook for 2 minutes until softened. Stir in the flour and cook for 1 additional minute.

Whisk in the wine and broth, making sure to scrape up the brown bits from the bottom of the skillet (this is where much of the flavor comes from!). Bring to a simmer and cook for about 4 minutes until the sauce is thickened and reduced a bit.

Turn heat down to low and whisk in the butter, parsley, and lemon juice until fully combined.

Return the chicken to the skillet, prosciutto up, as well as any juices that collected on the plate. Simmer for about a minute so that the chicken can heat through again.

Remove from heat and serve the chicken with the sauce divided evenly among the 4 cutlets.

Nutrition

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Tips & Tricks (5)

Pound Chicken Evenly 🔨
Use a meat mallet to pound chicken cutlets to uniform ¼-inch thickness, ensuring even cooking and preventing the prosciutto from sliding off during searing.
Dry Your Cutlets First 🧻
Pat chicken completely dry with paper towels before flouring and cooking—this creates a golden crust and helps the prosciutto adhere properly to the meat.
Don't Skip the Sage Placement 🌿
Place fresh sage leaves directly on the chicken before topping with prosciutto, then sear sage-side down first to crisp and infuse the leaves with flavor.
Build Your Pan Sauce Properly 🍋
Deglaze the hot pan with white wine to lift browned bits, then whisk in cold butter at the end off-heat for a silky, emulsified sauce that won't break.
Temperature Control for Prosciutto 🔥
Sear cutlets at medium-high heat for just 3-4 minutes per side—high enough to cook the chicken through but not so hot that the prosciutto burns before the chicken is done.