Chicken Saltimbocca Recipe

Chicken Saltimbocca Recipe

Ready in just 30 minutes, this chicken saltimbocca features thinly sliced chicken cutlets topped with prosciutto and fresh sage leaves and bathed in a simple white wine sauce.

Course Main Course

Cuisine Italian

Keyword chicken saltimbocca, chicken with sage

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 246kcal

Ingredients

2 boneless skinless chicken breasts , about 1 ½ pounds
½ teaspoon kosher salt
8 large fresh sage leaves
4 large slices of prosciutto
2 tablespoons butter , divided
2 tablespoons all-purpose flour
½ teaspoon freshly ground black pepper
1 tablespoons extra virgin olive oil
¼ cup dry white wine
¼ cup marsala wine
¾ cup chicken stock

Instructions

Prep the chicken breasts. Trim any excess fat from 2 boneless skinless chicken breasts. Slice each in half lengthwise to make two thin cutlets (four total). Place each cutlet between plastic wrap and gently pound them out to the same thickness. Season each side of the cutlets with ½ teaspoon kosher salt. Place 2 sage leaves on each cutlet. Wrap each cutlet with a slice of prosciutto.
Brown the chicken cutlets. Mix 2 tablespoons all-purpose flour and ½ teaspoon freshly ground black pepper in a shallow bowl. Carefully dredge each of the chicken cutlets in the flour mixture, taking care so the prosciutto sticks to the chicken, lightly coat and shake off the excess. Heat 1 tablespoon of butter and 1 tablespoons extra virgin olive oil in a 12-inch skillet over medium-high. Place each cutlet in the skillet and cook for 2-3 minutes on each side until golden brown. Transfer to a platter or sheet pan and tent loosely with foil.
Make the sauce. Pour off any excess oil from the skillet. Pour in ¼ cup dry white wine and ¼ cup marsala wine, then bring to a boil over medium. Stir to scrape up any browned bits. Add ¾ cup chicken stock, bring to a boil, and cook for 5 minutes until the sauce is reduced and slightly thickened. Stir in 1 tablespoon butter, then add the chicken breasts back to the pan. Serve the chicken with sauce drizzled over the top.

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