This Chicken Saltimbocca is a classic Italian dish that’s both elegant and simple to make. Juicy chicken cutlets are topped with fresh sage and thin slices of prosciutto, then cooked in a buttery white wine sauce. Among the best chicken recipes, it’s perfect for impressing guests or enjoying a special dinner at home.
Chicken Recipes Perfect Saltimbocca
Ingredients
-
8 (6-ounce) chicken cutlets
-
1 teaspoon salt
-
½ teaspoon black pepper
-
16 large fresh sage leaves
-
16 thin slices prosciutto
-
3 tablespoons olive oil
-
1 cup dry white wine
-
1 cup low-sodium chicken broth
-
½ stick (4 tablespoons) butter
Slices prosciutto
Chicken cutlets
Chicken broth
Directions
-
Season the chicken: Pat the cutlets dry with paper towels, then season both sides with salt and pepper.
-
Layer sage and prosciutto: Place two sage leaves on each cutlet, then a slice of prosciutto on top. Press gently so everything stays in place.
-
Sear the cutlets: Heat olive oil in a large skillet over medium-high heat. Place the chicken cutlets prosciutto-side down and cook until golden, about 3 minutes per side. Remove and set aside.
-
Make the sauce: Pour white wine into the same skillet, scraping up any browned bits. Let it reduce by half, then add the chicken broth and simmer for 5 minutes.
-
Finish with butter: Lower the heat and whisk in the butter until the sauce is smooth and glossy. Return the chicken to the pan and spoon the sauce over it for 2–3 minutes to heat through.
-
Serve: Place the chicken on plates and drizzle with the sauce. Garnish with extra sage leaves if desired.
This recipe is one of those chicken recipes that tastes fancy but is surprisingly quick to make.
Prep & Cook Time
-
Prep: 10 minutes
-
Cook: 20 minutes
-
Total: 30 minutes
Nutrition (per serving, serves 8)
-
Calories: 330 kcal
-
Protein: 32 g
-
Carbohydrates: 2 g
-
Fat: 20 g
-
Saturated Fat: 8 g
-
Sodium: 680 mg
FAQ
Q: Can I prep this ahead of time?
A: Yes, you can assemble the chicken with sage and prosciutto a few hours before cooking, but sear and make the sauce just before serving for best flavor.
Q: Can I use chicken thighs instead of cutlets?
A: Boneless, skinless thighs work, but cook a little longer to ensure they’re fully done.
Q: What side dishes go well with this?
A: Light sides like sautéed greens, roasted vegetables, or creamy polenta complement this classic Italian dish perfectly.
Q: Can I skip the wine?
A: If you prefer no alcohol, substitute extra chicken broth with a splash of lemon juice for brightness.
Source: www.allrecipes.com
