Chicken Saltimbocca is a traditional Italian recipe, where chicken cutlets are topped with thin slices of prosciutto and whole sage leaves, then finished off with a simple white wine pan sauce. The prosciutto and sage go a long way in adding a richness to the flavour of these juicy chicken fillets.
Typically chicken saltimbocca is made with sage placed on the chicken first, then wrapped in the prosciutto. But in this recipe, I use the sage on top of the prosciutto instead. This method allows the sage to get so nicely crisp, and looks much better plated. Having said that, the sage piece often doesn’t stay in place well on the chicken cutlet, so take extra care to pick up the chicken and sage in one piece.
One thing to keep in mind is that for this dish the chicken needs to be prepared in thin pieces. It’s important to note that if you are planning on using full chicken breasts, you will need to either pound them with a mallet to flatten, or you can slice the width of the chicken in halves. My local grocery store sells pieces of chicken already cut thinly, so I usually choose to go with this option to save some time.
This recipe is great to serve for any family meal or when entertaining. I find this dish is a great way to get my daughter to get some good protein. She loves the prosciutto on top and how delicious it makes the chicken!
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- 4 boneless skinless chicken breast halves (6 ounces each)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4-8 fresh sage leaves
- 4 thin slices prosciutto or deli ham
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons white wine or additional chicken broth
- ½ cup plus 2 teaspoons all-purpose flour, divided
- Place ½ cup flour in a shallow bowl; set aside. Flatten chicken breasts to ¼-in. thickness. Sprinkle both sides with salt and pepper; top each breast with a think slice prosciutto then 1-2 pieces of fresh sage, pressing to adhere. Dip chicken sides only in flour to coat.
- In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm.
- In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.