Chicken Saltimbocca

This chicken saltimbocca is 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 option that always gets rave reviews.

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 360kcal

Author Sara Welch

Ingredients

For the chicken

4 boneless skinless chicken breasts thin cut
salt and pepper to taste
12 fresh sage leaves
4 slices prosciutto
2 tablespoons olive oil

For the sauce

3 tablespoons butter
1 tablespoon all purpose flour
1/3 cup white wine
3/4 cup chicken broth
1 tablespoon lemon juice
salt and pepper to taste
fresh sage leaves and lemon wedges optional garnish

Instructions

For the chicken

Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.
Season the chicken with salt and pepper. Place 3 sage leaves on the top of each chicken breast.
Wrap each chicken breast with one piece of prosciutto.
Heat the olive oil in a large pan over medium high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.

For the sauce

Melt the butter in the pan over medium heat. Add the flour and cook for one minute, stirring constantly.
Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes or until sauce has just thickened.
Stir in the lemon juice and season with salt and pepper to taste.
Return the chicken to the pan. Spoon the sauce over the chicken. Garnish with sage and lemon if desired, then serve immediately.

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