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Chicken Saltimbocca with White Wine Sauce
Saltimbocca translates to "jump in the mouth" and that is the perfect description. The flavor combination of the tender chicken with the crispy prosciutto and sage and then the luxurious white wine butter sauce is unforgettable. And it all comes together in about 30 minutes!
Prep Time
10 mins
Cook Time
10 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 fresh sage leaves cut from the stems
- 1 cup all-purpose flour
- salt and pepper
- ¼ cup olive oil
- ¼ cup dry white wine
- 1 cup chicken broth
- 4 tablespoon unsalted butter chilled
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
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel.
- Thin slices of veal (scaloppine) can be used in place of the chicken (this is traditional).
- Don't forget to remove the toothpicks before serving the saltimbocca.
- Leftovers will keep covered in the fridge for up to 5 days. Reheat in a covered dish in the oven (325°F) for about 15 minutes, or in leftover sauce on the stove until heated through. Leftover cutlets make amazing sandwiches.
- See the blog post for instructions on do-ahead steps.
Nutrition Information
Calories
482kcal
(24%)
Carbohydrates
25g
(8%)
Protein
43g
(86%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
154mg
(51%)
Sodium
559mg
(23%)
Potassium
730mg
(21%)
Fiber
1g
(4%)
Sugar
0.5g
(1%)
Vitamin A
410IU
(8%)
Vitamin C
2mg
(2%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
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.