Chicken Saltimbocca
Chicken Saltimbocca — Prosciutto-Wrapped Elegance with White Wine Pan Sauce
This Roman classic transforms simple chicken breasts into something special through the magic of good ingredients working together. The prosciutto crisps beautifully while keeping the chicken moist, and fresh sage adds an earthy note that pairs perfectly with the bright wine sauce.
ItalianDinnerGluten FreeQuick MealsDate NightChicken
Nutrition
Ingredients
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thick
- 8 sliceslices prosciutto
- 16 leavesleaves fresh sage
- 2 tbspolive oil
- salt and black pepper
- toothpicks
sauce
- ½ cupdry white wine
- 3 tbspbutter
- 1 tbsplemon juice
Instructions
- Pat the chicken dry and season both sides with salt and pepper. Lay 2 sage leaves on each breast, then wrap each one with 2 slices of prosciutto, securing everything in place with toothpicks. The prosciutto should overlap slightly to stay put during cooking.
- Warm the olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. The pan needs to be hot enough to sear the prosciutto properly.⏱ 2 min
- Lay the chicken prosciutto-side down in the hot oil and cook without moving until the prosciutto is golden and crispy, 4-5 minutes. Flip and continue cooking until the internal temperature hits 165°F, another 4-5 minutes.⏱ 9 min
- Transfer the chicken to a warm plate and cover loosely with foil to rest while you make the sauce.
- Pour the wine into the same skillet, using a wooden spoon to scrape up all those flavorful browned bits from the bottom. Let it bubble and reduce by half, 2-3 minutes.⏱ 3 min
- Pull the skillet off the heat and whisk in the cold butter until it creates a glossy sauce, then stir in the lemon juice. Taste and adjust seasoning with salt and pepper.
- Carefully remove the toothpicks from each chicken breast, spoon the warm sauce over the top, and serve right away while everything is still hot.