Chicken Saltimbocca (Sage and Prosciutto Wrapped Chicken)

Chicken Saltimbocca (Sage and Prosciutto Wrapped Chicken) ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 8 thin prosciutto slices
• 8 large fresh sage leaves
• 0.25 cup all-purpose flour
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp olive oil
• 0.5 cup dry white wine (e.g., Pinot Grigio)
• 0.5 cup chicken broth
• 1 tbsp fresh lemon juice
• 2 tbsp unsalted butter
• 1 tbsp fresh parsley, chopped

How to make Chicken Saltimbocca (Sage and Prosciutto Wrapped Chicken)

1. Slice the 1.5 lbs chicken breasts horizontally into 8 thinner cutlets, then gently pound them to an even 1/4-inch thickness using a meat mallet or rolling pin. Pat the cutlets very dry with paper towels.
2. Place one thin slice of prosciutto over each chicken cutlet, followed by a large fresh sage leaf. Secure the prosciutto and sage with a toothpick, inserting it through the chicken.
3. In a shallow dish, whisk together the 0.25 cup all-purpose flour, 0.5 tsp salt, and 0.25 tsp black pepper. Lightly dredge the chicken cutlets, prosciutto-side down, in the seasoned flour, shaking off any excess.
4. Heat 1 tbsp olive oil in a large skillet or sauté pan over medium-high heat until shimmering. Place 4 chicken cutlets, prosciutto-side down, into the hot skillet.
5. Sear for 3-4 minutes until the prosciutto is crispy and golden brown, then flip the chicken and cook for another 3-4 minutes until the chicken is cooked through to an internal temperature of 165°F. Remove cooked chicken to a plate and set aside, repeating with the remaining 1 tbsp olive oil and chicken.
6. Once all chicken is cooked and removed, reduce the heat to medium-low. Pour in the 0.5 cup dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze.
7. Add the 0.5 cup chicken broth and 1 tbsp fresh lemon juice to the skillet. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, allowing it to reduce slightly.
8. Remove the skillet from the heat and swirl in the 2 tbsp unsalted butter until it has melted and the sauce is glossy and emulsified.
9. Return the cooked chicken cutlets to the skillet, allowing them to warm through in the sauce for about 1 minute. Remove the toothpicks before serving.
10. Serve the Chicken Saltimbocca immediately, spooning the pan sauce generously over each piece and garnishing with 1 tbsp fresh chopped parsley.

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