Italian Chicken Saltimbocca: A Classic 30-Minute Weeknight Delight
A classic Italian dish featuring thin chicken cutlets topped with fresh sage and prosciutto, seared to perfection, and finished with a buttery white wine sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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2 large boneless, skinless chicken breasts
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4 slices prosciutto
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8 fresh sage leaves
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1/4 cup all-purpose flour
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1 tablespoon olive oil
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1/2 cup dry white wine
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2 tablespoons unsalted butter
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Salt and black pepper, to taste
Instructions
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Slice chicken breasts horizontally to make 4 thin cutlets. Pound to 1/4-inch thickness.
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Place 2 sage leaves on each cutlet and top with prosciutto. Press gently to adhere.
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Lightly flour the underside of the chicken.
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Heat olive oil in a skillet over medium-high heat. Cook chicken prosciutto-side down for 2–3 minutes.
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Flip and cook another 2–3 minutes until chicken is done. Transfer to a plate.
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Add wine to the skillet and deglaze, scraping up browned bits.
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Simmer 2–3 minutes, then reduce heat and whisk in butter to finish the sauce.
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Spoon sauce over chicken and serve hot.