Chicken Saltimbocca

Chicken saltimbocca is fast and incredibly flavorful. Serve it with rice, steamed vegetables or pasta for a fast dinner.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings cutlets

Calories 263kcal

Author Rachel Ballard

4 chicken breasts split into cutlets horizontally
½ teaspoon sea salt
½ teaspoon pepper
16 sage leaves fresh
3 ounces prosciutto about 8 slices
2 tablespoons olive oil
4 tablespoons butter
¼ cup white wine
1 cup chicken broth homemade preferred, see notes for a store bought recommendation

Sprinkle the chicken breasts evenly with salt and pepper. Add one to two sage leaves to the top of each breast and wrap one slice of prosciutto around each breast ensuring that it sticks.
Heat a 12 inch skillet over high heat 1-2 minutes and add the olive oil and 2 tablespoons butter. Add the chicken in batches prosciutto/sage leaf side down in the pan being careful not to crowd the chicken. Cook over high heat until nearly cooked through, about 3 minutes.
Flip the chicken to the other side and cook 1 minute more. Transfer the chicken to a plate, cook any remaining chicken and transfer it to the plate as well.
Add the remaining 2 tablespoons butter to the skillet. Add the wine and cook over high heat until reduced by half, about 2 minutes.
Add the chicken broth and bring to a boil. Cook until the sauce reduces by half–about 3 minutes.
Add the chicken back into the sauce in the skillet with the sage leaf side up and simmer in the sauce until the chicken is cooked through. 3 to 4 more minutes depending on the thickness of your chicken.
Season with more salt and pepper if needed. Serve warm with the sauce spooned on top.

Notes:

2 tablespoons lemon juice may substitute for the wine. Reduce the sauce’s simmering time to just a minute if not using wine.
Pacific Foods Organic chicken broth or Kettle and Fire chicken broth (not bone broth) are both good substitutes. Do not use powdered bouillon or bases as they will be too salty.