Chicken Saltimbocca
This Chicken Saltimbocca is a simple, yet elegant Italian dish that comes together in less than 30 minutes, for a rich and satisfying chicken dinner that's perfect for weeknights or entertaining.
Equipment
- large skillet
Ingredients
- 4 thin chicken cutlets pounded to ¼-inch thickness
- 4 thin slices prosciutto
- 10-12 fresh sage leaves
- ¼ cup all-purpose flour for light dredging
- 3-4 tablespoons olive oil
- 3 tablespoons unsalted butter divided
- 3/4 cup dry white wine such as Pinot Grigio
- kosher salt, to season
- freshly cracked black pepper, to season
Instructions
- Pound the chicken cutlets evenly to about ¼-inch thick. Season lightly on both sides with salt and black pepper (the prosciutto adds saltiness).
- Lay one slice of prosciutto over each cutlet and press firmly so it adheres.
- Lightly dredge both sides of each cutlet in flour, shaking off excess. The coating should be very thin.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat until the oil shimmers.
- Place the chicken in the skillet prosciutto-side down first. Cook for 2–3 minutes until the prosciutto sets and lightly crisps at the edges. Flip and cook another 1–2 minutes until the chicken is just cooked through. Transfer to a plate.
- Reduce heat slightly. Add 1 tablespoon of butter to the pan. Add the sage leaves and let them sizzle gently for 10–15 seconds until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly reduced and the sauce has lightly thickened.
- Swirl in the remaining 1 tablespoon butter until the sauce is glossy.
- Return the chicken to the skillet briefly to coat in the sauce. Spoon the sage wine sauce over the top and serve immediately.
Notes
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, either on the stovetop over medium heat with a splash of stock to loosen the sauce, or in the microwave in 30 second intervals.
- Pound chicken evenly: Don't skip this step, it's worth it for quick and even cooking, and will yield the best texture.
- Do not overcook: Thin cutlets cook fast, so don't walk away from the pan. You don't want overcooked, dried out or rubbery chicken.
- Let prosciutto crisp slightly: Prosciutto has wonderful flavor that's only enhanced once it's crisped up. It's a nice bite with the tender chicken,.
- Deglaze thoroughly: Be sure to scrape up all of those delicious browned bits at the bottom of the pan once the wine is added for maximum flavor in the sauce.
- Use a stainless steel pan: These conduct the best heat evenly, so using this type of pan will ensure the chicken is nice and browned.
Nutrition
Calories: 461kcalCarbohydrates: 7gProtein: 38gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 137mgSodium: 254mgPotassium: 688mgFiber: 0.2gSugar: 0.5gVitamin A: 317IUVitamin C: 2mgCalcium: 17mgIron: 1mg
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