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Chicken Saltimbocca Recipe

Italian · Main course · 25 min total

A quick and elegant Italian-inspired dish featuring chicken breasts topped with prosciutto and sage, pan-seared and finished with a lemony white wine sauce.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 8 fresh sage leaves
• 4 thin slices prosciutto
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste

Instructions

1. Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch. Season lightly with salt and pepper.
2. Lay 2 sage leaves on each chicken breast, then wrap a slice of prosciutto around each breast, pressing to adhere. Dredge each breast lightly in flour, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts, prosciutto-side down first, and cook until golden brown, about 3 minutes per side. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add butter to the skillet; once melted, stir in white wine and chicken broth, scraping up any browned bits. Simmer until sauce reduces by half, about 3 minutes.
5. Stir in lemon juice. Return chicken to the skillet, turning to coat in sauce. Cook for 1 minute to warm through. Serve immediately with sauce spooned over.

Tips

• For a richer sauce, add 2 tablespoons of heavy cream along with the lemon juice.
• Serve with sautéed spinach or roasted potatoes.
• Leftovers can be refrigerated for up to 2 days; reheat gently in a covered skillet.

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