Chicken Saltimbocca
This recipe features chicken cutlets topped with fresh sage and wrapped in prosciutto, cooked in a light wine sauce. The result is tender, juicy chicken with a savoury, herbaceous flavour. It’s a quick yet elegant dish that works for both weeknight dinners and special gatherings.
Ingredients
- Chicken breasts, thinly sliced
- Prosciutto slices
- Fresh sage leaves
- Olive oil
- White wine
- Chicken broth
- All-purpose flour
- Butter
- Salt and pepper
Instructions
- First, pound the chicken until thin and even
- Place a fresh sage leaf on each piece, then cover with a slice of prosciutto
- Lightly press so the layers stick together
- Dredge each cutlet in flour to lock in moisture and flavour.
- Next, heat olive oil in a skillet over medium-high heat.
- Cook the chicken until golden brown on both sides
- Remove the pieces and set them aside.
- Deglaze the pan with white wine, scraping up all the flavourful bits.
- Add chicken broth and simmer until the sauce slightly thickens.
- Return the chicken to the pan and coat with the silky sauce.
Notes
- Use thin chicken cutlets for faster cooking and better texture.
- Fresh sage leaves provide the best flavor balance.
- Deglaze the pan with dry white wine for authentic taste.
- Serve with mashed potatoes, risotto, or roasted vegetables for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently to retain moisture