Italian Chicken Saltimbocca – Elegant, Savory & Fast to Make
A quick and elegant Italian dish featuring chicken cutlets layered with prosciutto and sage, seared until golden, and finished in a white wine butter sauce.
Ingredients
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2 large boneless, skinless chicken breasts (cut into 4 thin cutlets)
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Salt and black pepper
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8 fresh sage leaves
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4 slices prosciutto
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2 tbsp all-purpose flour (optional)
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2 tbsp olive oil
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2 tbsp butter
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1/2 cup dry white wine
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1/4 cup chicken broth
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1 tsp lemon juice (optional)
Instructions
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Pound chicken to 1/4-inch thickness and season with pepper.
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Lay sage and prosciutto on top of each piece. Dust underside with flour if using.
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Heat olive oil in skillet. Sear chicken prosciutto-side down for 2–3 mins. Flip and cook other side until done.
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Transfer chicken out; deglaze pan with wine and broth. Simmer to reduce.
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Stir in butter and lemon juice. Return chicken to pan to warm through.
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Serve with pan sauce and herbs.
Notes
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Use turkey or pork cutlets as alternatives.
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Sauce can be made with broth only (no wine).
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Gluten-free and low-carb adaptable.