Best Chicken Saltimbocca Recipe - How To Make Chicken Saltimbocca

Step 1Slice each chicken breast in half lengthwise so you have 2 long cutlets per breast. Wrap each cutlet with plastic wrap. Using a small, heavy pot or tenderizer, pound cutlets until 1/4" to 1/2" thick. Generously on both sides with salt and pepper.

Step 2Arrange cutlets on a cutting board and sprinkle with chopped sage. Lay a slice of prosciutto over each cutlet, wrapping any excess underneath. Press 3 sage leaves into each cutlet, making sure sage adheres to prosciutto.

Step 3Pour flour onto a plate; season with salt and pepper. Carefully dredge each cutlet in flour, being sure to press any sage leaves that have fallen off back onto the cutlet.

Step 4In a large heavy skillet over medium-high heat, heat oil. Working in batches, add cutlets, prosciutto side down, and cook, undisturbed, until prosciutto is browned and slightly crispy, 2 to 3 minutes. Flip and cook until an instant-read thermometer inserted into thickest part registers 160° (chicken will continue to cook in the sauce), about 3 minutes more. Transfer chicken to a plate.

Step 5In same skillet over medium heat, cook garlic, stirring and scraping browned bits, until fragrant, about 30 seconds. Stir in wine, bring to a simmer, and cook, stirring occasionally, until reduced by about half, about 3 minutes. Add broth, return to a simmer, and cook, stirring occasionally, until sauce is reduced by about half, 3 minutes. Add butter and cook, stirring, until melted, about 2 minutes more.

Step 6Return chicken to skillet and cook, spooning sauce over top of chicken, until cooked through, about 2 minutes.

Step 7Transfer chicken and sauce to a platter. Top with parsley and Parmesan.