This easy recipe for chicken saltimbocca is one of the ones I pull out when I want to serve something that is oh-so-fancy while still spending the minimum amount of time in the kitchen working on the fanciness. As a result, this sometimes shows up on my dinner party tables, but also sometimes on a regular old Wednesday night. Because it’s always good to keep the Southern husband on his toes.
Saltimbocca means to “jump in the mouth” with flavor, and when you take your first bite of this combo of chicken, sage, prosciutto and a glorious white wine pan sauce you will see why that is a perfect, perfect description. Let’s make it!One of the reasons that this dish tends to show up on my table in November is because while all the other herbs growing outside in my herb barrels have surrendered to the chilly weather, the sage is still going strong. Sage. Never. Gives. Up. So I can go out and pick a big handful of it. And if you don’t have a sage barrel outside, never fear – you can always grow it inside, and here is some handy info on how to do that from our friends at Sproutabl. Yay sage!
Now, you want nice thin chicken cutlets for this, and unlike other chicken cutlet dishes, you want to start out with thick piece of chicken that you are going to pound into thinness. Because (and I love this part) you are going to put the prosciutto and the sage on top of the chicken, cover it with plastic wrap, and pound them all together. That way you will have nice thin chicken cutlets that have the prosciutto and the sage pounded right into them. Oh yes.
Now dredge the chicken in flour and cook it up into crispy perfection. Once the chicken is done, you will whisk a little wine and butter into the pan to make a light sauce. Drizzle it over the chicken and serve it up with a couple of lemon wedges for squeezing.
Jump into the mouth, right? Right!!Print
- 4 boneless chicken breast halves
- 4 slices prosciutto
- 8 sage leaves, plus extra for garnish
- 1/2 cup flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup white wine
- salt and pepper
- Lemon wedges
- Place a slice of prosciutto and 2 sage leaves on top of each chicken breast half. Cover with plastic wrap and pound until the chicken is 1/4 inch thick and the prosciutto and the sage are pounded into the top.
- Dip each chicken breast into the flour.
- Heat the oil and one tablespoon butter in a large deep skillet over medium high heat. Saute the chicken until golden brown on each side, about 3-4 minutes per side. Remove and set aside.
- Add wine to the pan and stir until slightly reduced. Whisk in remaining butter. Season to taste with salt and pepper.
- Drizzle sauce over chicken and serve with lemon wedges.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!