
Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
432
In Italian, saltimbocca means "jumps in the mouth"—this delightful and sinfully simple recipe does just that. Saltimbocca also refers to the Roman style of preparing cutlets of meat, traditionally veal, but often chicken and pork in the US. The cutlet is pounded thin and wrapped in prosciutto and hearty, herbaceous sage. Though it can be served straight-up, we added a delicious and easy white wine sauce that pairs beautifully with the chicken. Eat it alongside some garlicky broccoli rabe or go the extra mile and serve it over some homemade pasta.
If you tried this simple chicken recipe? Let us know how it came out in the comments below!
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Ingredients
- 3
(6- to 8-oz.) boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
- 1 Tbsp.
finely chopped fresh sage, plus 18 large leaves
- 6
slices prosciutto (about 3 oz.)
- 1/3 cup
all-purpose flour
- 2 Tbsp.
extra-virgin olive oil
- 2
garlic cloves, grated
- 1/2 cup
dry white wine
- 1/2 cup
low-sodium chicken broth
- 2 Tbsp.
unsalted butter
Finely chopped fresh parsley and finely grated Parmesan, for serving
Directions
- 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.
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