Chicken saltimbocca dances between rustic charm and joyful indulgence. Imagine feather-thin chicken cutlets cloaked in salty prosciutto and studded with bright sage, sizzling in butter or olive oil until edges crisp and aromas pop. A cheeky splash of dry white wine or a spritz of lemon lifts pan juices into a glossy, lively sauce that winks at your taste buds without stealing the show. Each bite delivers contrast: the prosciutto’s savory-sweet snap, the sage’s herbal pep, and chicken so tender it practically sighs. Textures play together—crisp, juicy, and silky—making every forkful a little celebration of simple, spirited cooking.

Ingredients

Serves 4

• 2 boneless, skinless large chicken breasts, butterflied and pounded to ¼-inch thickness
• Salt and freshly ground black pepper
• 4 fresh sage leaves
• 4 thin slices of prosciutto
• ¼ cup all-purpose flour for dredging
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• ¼ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
• ½ cup chicken stock (low sodium)
• Optional: parsley, fresh lemon juice, or cream for finishing the sauce

Process

1. To prepare the chicken, slice chicken breasts horizontally into thin cutlets. Pound between wax paper to a uniform thickness and pat dry. Season both sides with salt and pepper.
2. Place a slice of prosciutto on the cutlet, then a sage leaf, and secure with a wooden toothpick. Dredge the plain side in flour, shaking off excess.
3. 3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Place the chicken, prosciutto, and sage, side down, and sear for 2–3 minutes, until golden. Turn the chicken and cook 2–3 more minutes, until the internal temperature reaches 165°F (74°C). Remove from the skillet and keep warm.
4. Deglaze the pan with white wine, scraping up browned bits. Add chicken stock and simmer until reduced, about 5 minutes. Remove from heat and swirl in remaining butter (and optional lemon juice or cream) to create a silky sauce.
5. Return chicken to the pan briefly to coat with sauce. Serve immediately with the prosciutto and sage side up, and remove the toothpick. Spoon sauce over the top. Garnish with parsley.

Notes

• Use thin chicken cutlets for quick, even cooking.
• Fresh sage is essential for authentic flavor.
• Prosciutto can be substituted with pancetta if desired.
• For a richer sauce, add a splash of cream or a small amount of butter at the end.
• Serve with roasted vegetables, creamy polenta, pasta, or a light salad to balance the richness.
• Chicken saltimbocca can be prepped ahead by layering chicken, prosciutto, and sage, then refrigerating until ready to cook.
• This dish is elegant yet quick, typically ready in 20–30 minutes, and delivers a restaurant-quality Italian flavor at home 

How to Butterfly a Chicken Breast:

1. If the chicken breast has skin attached, loosen it with your fingers and remove.
2. Place the chicken breast on the cutting board. Place one hand on the chicken breast, curving your fingers up slightly for safety. Insert the knife into the middle of the thickest part and cut horizontally; cut almost to the other side. Open it like a book.

Butterflying raw chicken breast

Tagged: Chicken, chicken saltimbocca, dinner, Entree, Food, lunch, meal, prosciutto, recipe, recipes, Sage