chicken saltimbocca
This easy chicken saltimbocca is lightly breaded chicken cutlets wrapped in sage leaves and prosciutto, browned to perfection, and simmered in a white wine sauce. Serve with steamed or roasted broccoli for a simple yet elegant feast.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 chicken cutlets (about 6 oz each)
- 8 thin slices prosciutto
- 8 fresh sage leaves
- ¼ cup all-purpose flour
- 1½ tablespoons olive oil
- 2 tablespoons butter (unsalted or salted)
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- salt to taste
- freshly ground black pepper to taste
How To Make chicken saltimbocca
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Step 1If needed, pound the chicken breasts to ½ inch thick.
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Step 2Place two sage leaves on each chicken cutlet. Wrap each chicken cutlet in prosciutto. If needed, use toothpicks to secure the prosciutto. Dredge the chicken breasts in flour, coating both sides.
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Step 3Heat the olive oil and melt a ½ tablespoon of butter in a large skillet over medium heat. Cook the chicken breasts until golden brown on both sides and cooked through. Remove the chicken to a plate.
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Step 4Deglaze the pan with the white wine. Reduce the wine by half. Add the chicken broth and simmer for a few minutes.
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Step 5Deglaze the pan with the white wine and reduce it by half. Add the chicken broth and simmer for a few minutes.
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Step 6Swirl in the butter and season with salt and freshly ground black pepper to taste. Add the chicken back to the pan and simmer for a few minutes to warm. Serve promptly.
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