5 from 12 votes
Chicken Saltimbocca with White Wine Sauce
Chicken Saltimbocca features thin chicken cutlets topped with prosciutto and fresh sage, dredged in seasoned flour then pan-fried until crisp. The pan drippings are used to create a white wine and chicken broth sauce finished with butter for richness. The dish balances salty, herbal, and savory notes with a tender yet crisp texture from the layered ingredients.
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
Servings:
4
Calories:
482 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1½ lb chicken breast thinly sliced, pounded to ¼-inch thickness
- 3 oz prosciutto thinly sliced
- 6 to 8 sage cut from the stems, fresh leaves
- 1 cup all-purpose flour
- salt
- black pepper
- ¼ cup olive oil
- ¼ cup white wine dry
- 1 cup chicken broth
- 4 tablespoon butter chilled, unsalted
Instructions
- Place a slice of prosciutto on top of each pounded cutlet. Place one sage leaf in the middle of the prosciutto slice. Use a toothpick to gently thread the prosciutto and sage to the chicken (see video for reference).
- Place the flour onto a platter or large plate. Stir in ½ teaspoon black pepper into the flour (no need to add salt, the prosciutto is salty enough). Dredge each cutlet through the flour until fully coated. Shake off any excess flour. Set aside.
- Heat the oil in a large skillet over medium-high until shimmering. Place the cutlets into the oil, prosciutto-side down, carefully nudging them around in the oil a bit to keep them from sticking to the skillet. After 2 to 3 minutes, the prosciutto should be getting crispy. Flip the cutlets over and cook for another 2 to 3 minutes, nudging the cutlets around occasionally. You may need to do this step in batches. Place cooked cutlets on a platter or cutting board.
- Discard excess oil in the pan (pour into a heatproof bowl and discard safely). Heat the skillet over medium heat and add the wine, using a wooden spatula to scrape up any bits stuck in the pan. Simmer until reduced by half, about 1 to 2 minutes. Stir in the chicken broth and simmer until reduced in half, and slightly thickened, about 10 minutes. Add a pinch of salt and pepper to the sauce. Taste and add more salt, if desired.
- Stir in the chilled butter until melted. Place the chicken cutlets in the sauce and simmer until heated through, only 3 to 5 minutes. Remove the toothpicks and then serve at once passing extra sauce on the side.
Cup of Yum
Notes
- Watch the video linked for step-by-step visual guidance when assembling and cooking.
- Veal scaloppine can be used instead of chicken for a traditional variation.
- Remove toothpicks before serving to avoid any hazards.
- Store leftovers covered in the refrigerator for up to 5 days; reheat in a covered dish or warm with leftover sauce on the stove.
- Leftover cutlets make good sandwiches with additional preparation steps.
Nutrition Information
Calories
482kcal
(24%)
Carbohydrates
25g
(8%)
Protein
43g
(86%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
154mg
(51%)
Sodium
559mg
(23%)
Potassium
730mg
(16%)
Fiber
1g
(4%)
Sugar
0.5g
(1%)
Vitamin A
410IU
(8%)
Vitamin C
2mg
(2%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 482
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 25g | 8% |
| Protein | 43g | 86% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 559mg | 23% |
| Potassium | 730mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.