Ingredients
- Chicken breasts: 4 (6-8 oz each)
- Prosciutto: 8 thin slices
- Fresh sage leaves: 8-12
- All-purpose flour: 1/4 cup
- Olive oil: 2 tablespoons
- Dry white wine: 1/2 cup
- Chicken broth: 1/2 cup
- Butter: 2 tablespoons
Instructions
- Step 1: Prepare the chicken: Place each chicken breast between two sheets of plastic wrap and pound to 1/4-inch thickness. Lightly dredge each cutlet in flour, shaking off any excess.
- Step 2: Assemble the saltimbocca: Place one or two sage leaves on top of each chicken cutlet. Top with a slice of prosciutto, pressing gently to adhere.
- Step 3: Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken cutlets prosciutto-side down in the hot skillet and cook for 3-4 minutes, or until golden brown. Flip and cook for another 2-3 minutes, or until cooked through. Remove chicken from skillet and set aside.
- Step 4: Make the sauce: Pour the white wine into the skillet and scrape up any browned bits from the bottom of the pan. Add the chicken broth and bring to a simmer. Reduce heat and let the sauce simmer for 5 minutes, or until slightly thickened.
- Step 5: Finish and serve: Stir in the butter until melted and the sauce is smooth. Return the chicken to the skillet and spoon the sauce over the saltimbocca. Serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; gently reheat in a skillet with a splash of chicken broth to prevent drying.
- For best results, serve Saltimbocca immediately over a bed of creamy polenta or alongside roasted asparagus to complement the savory flavors.
- When pressing the prosciutto, ensure it adheres well to the chicken by gently tapping it with the back of a spoon to create a firm seal during cooking.
- Deglaze the pan thoroughly with the white wine, as those browned bits (fond) are crucial for a rich and flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American