5 from 64 votes
Chicken Saltimbocca
Chicken Saltimbocca pairs thin chicken cutlets with prosciutto and fragrant sage leaves, lightly dredged in flour then pan-seared. The sauce is built in the pan using white wine and chicken stock, enhanced with butter and fresh parsley, producing a rich, herb-infused glaze. This preparation yields tender, flavorful chicken with crisped prosciutto, suitable for elegant yet straightforward meals.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
687 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 pounds chicken cutlet pounded to 1/4" thick and cut into 5 inch long pieces
- 20 large sage leaves
- 12 pieces prosciutto about a 1/4 pound worth
- 1 1/4 cups chicken stock low sodium
- 1 cup white wine dry
- 1 cup flour for dredging only
- salt to taste
- black pepper to taste
- 1/4 cup olive oil
- 6 tablespoons butter divided
- 2 tablespoons Italian flat-leaf parsley minced
Instructions
- Season the chicken pieces with salt and pepper on both sides. Place the prosciutto on top of the chicken, trimming to fit if required. Press it down to make it stick and then depending on the size place 1-2 sage leaves on top. Secure the sage leaves and prosciutto to the chicken with toothpicks.
- Dredge all of the chicken pieces in flour and shake off excess. Place the chicken pieces onto parchment paper and set aside.
- Heat a large pan to medium heat. Add in 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted add in the chicken pieces prosciutto side down and sear until golden (about 2-3 minutes). Flip and cook the other side for 1-2 minutes more or until cooked through and then place the chicken onto a wire rack. Work in batches, using more olive oil and butter as required.
- Once all of the chicken pieces have been cooked, prepare the sauce by adding the white wine to the pan. Turn heat to high and scrape the pan with a wooden spoon to remove all of the brown bits. After 1 minute add in the chicken stock and cook the sauce until it thickens and reduces by half (about 3 minutes). Once reduced turn heat down to medium-low and add in the remaining butter.
- Whisk the sauce together and taste test. Adjust salt and pepper as required. Once satisfied with the taste add the chicken pieces back into the pan and gently mix to warm the chicken through (about 2 minutes).
- Sprinkle the chicken saltimbocca with parsley and serve right away. Enjoy!
Cup of Yum
Notes
- Flatten chicken cutlets evenly to about 1/4 inch thickness for uniform cooking.
- Store leftovers refrigerated and reheat gently in microwave or on stovetop to maintain texture.
- Pair this dish with garlic sautéed spinach for a balanced meal.
Nutrition Information
Calories
687kcal
(34%)
Carbohydrates
5.3g
(2%)
Protein
72.9g
(146%)
Fat
35.5g
(55%)
Saturated Fat
13.4g
(67%)
Cholesterol
228mg
(76%)
Sodium
611mg
(25%)
Potassium
572mg
(12%)
Fiber
0.1g
(0%)
Sugar
0.5g
(1%)
Calcium
41mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 687
% Daily Value*
| Calories | 687kcal | 34% |
| Carbohydrates | 5.3g | 2% |
| Protein | 72.9g | 146% |
| Fat | 35.5g | 55% |
| Saturated Fat | 13.4g | 67% |
| Cholesterol | 228mg | 76% |
| Sodium | 611mg | 25% |
| Potassium | 572mg | 12% |
| Fiber | 0.1g | 0% |
| Sugar | 0.5g | 1% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.