Description
A heartwarming chicken saltimbocca recipe featuring tender chicken cutlets wrapped in prosciutto and sage, perfect for family dinners and special occasions.
Ingredients
Scale
- 2 pounds chicken cutlets, pounded to about 1/4" thick and cut into 5-inch long pieces
- 20 large sage leaves
- 12 slices prosciutto (about 1/4 pound)
- 1 1/4 cups low-sodium chicken stock
- 1 cup dry white wine (Chardonnay works beautifully)
- 1 cup flour, for dredging (All-purpose)
- Salt and pepper, to taste
- 1/4 cup olive oil (Extra virgin)
- 6 tablespoons butter, divided
- 2 tablespoons minced flat-leaf Italian parsley (For garnish)
Instructions
- Season both sides of the chicken cutlets generously with salt and pepper.
- Top each cutlet with a slice of prosciutto and 1-2 sage leaves, securing them with toothpicks.
- Lightly dredge each cutlet in flour, shaking off any excess.
- In a large skillet over medium heat, melt 1 tablespoon of olive oil and 1 tablespoon of butter. Sear the chicken prosciutto-side down for 2-3 minutes until golden brown, then flip and cook for another 1-2 minutes. Transfer to a wire rack and repeat with remaining chicken.
- Deglaze the pan with white wine, scraping up flavorful bits, then add chicken stock and let it simmer until reduced by half (about 3 minutes).
- Lower the heat and whisk in remaining butter; taste and adjust seasoning as necessary.
- Return the chicken to the pan and warm it through for about 2 minutes. Sprinkle with minced parsley.
- Plate your chicken saltimbocca and serve hot.
Notes
Use high-quality prosciutto and fresh herbs for the best flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg