Easy Chicken Saltimbocca

This classic Italian chicken saltimbocca is quick enough for a weeknight dinner, but impressive enough for entertaining. I just served it for a dinner party the other night and they were all amazed at how easy it was to put together but also how DELICIOUS it was!

chicken saltimbocca, chicken, easy recipes, Italian classics, 30 minute meals

dinner

italian

Yield: 4

Author: Lauren Lane

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Chicken Saltimbocca

This chicken saltimbocca is a classic Italian dish that can be made in 30 minutes! Chicken cutlets wrapped in prosciutto slices and seasoned with sage, then pan seared and topped with a white wine sauce. An easy and elegant dinner that always gets rave reviews.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

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Ingredients

• 4 thinly sliced chicken cutlets (scallopini)
• 8 slices thinly sliced prosciutto
• 8 fresh sage leaves, plus more for garnish
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 1/4 cup (garlic-infused olive oil (I prefer Olive Tree)
• 3 tablespoons unsalted butter
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• Lemon wedges, for serving

Instructions

1. Season the chicken with salt and pepper. Dredge in flour and shake off excess.
2. Place 2 sage leaves on each breast.
3. Wrap each piece of chicken in 2 slice of prosciutto. Press the prosciutto to help it adhere to the chicken.
4. Heat the olive oil in a large skillet over medium flame.
5. Place the cutlet in the pan, seam-side down first.
6. Cook for 3 minutes or until crisp and then flip the cutlet over and saute the other side for 2 minutes, or until cooked through.
7. Transfer the saltimbocca to a serving platter and keep warm.
8. Add butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
9. Pour the sauce on top of the chicken and and serve. Garnish with extra sage if desired.

Notes

• The wine sauce is delicious but I often make this dish without it.
• To make chicken your own thin chicken cutlets, place a boneless, skinless chicken breast, with the tender removed, on a cutting board and hold it flat with the palm of your non-knife hand. Using a sharp chef's knife, slice the chicken breast horizontally into two even pieces.

Nutrition varies based on toppings.

https://www.lauren-lane.com/blog/chickensaltimbocca

© Lauren Lane

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