Chicken Breasts Saltimbocca
Transform your weeknight dinner into something truly elegant with this Chicken Breasts Saltimbocca recipe, a modern twist on the Italian classic. Juicy chicken cutlets are wrapped in savory slices of prosciutto and infused with the earthy aroma of fresh sage, then lightly dredged in flour for a perfectly crispy crust. Cooked to golden perfection in a skillet, the dish is finished with a luscious white wine, chicken broth, and lemon sauce that adds brightness and depth. Ready in just 45 minutes, this gourmet creation is surprisingly simple and perfect for date nights or entertaining guests. Serve with a side of roasted vegetables or buttery mashed potatoes, and don’t forget to garnish with fresh parsley for a vibrant touch. Perfectly balanced, rich with flavor, and effortlessly classy, this saltimbocca is guaranteed to impress! Keywords: chicken saltimbocca, classic Italian chicken recipe, prosciutto-wrapped chicken, easy weeknight dinners, white wine sauce.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 4 slices Prosciutto
- 8 leaves Fresh sage leaves
- 0.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cups Dry white wine
- 0.5 cups Chicken broth
- 1 tablespoon Lemon juice
- 1 tablespoon Chopped parsley (optional, for garnish)
Instructions
Place the chicken breasts on a cutting board. Using a sharp knife, slice horizontally to create a thinner cutlet (approximately 1/2 inch thick). If necessary, use a meat mallet to even out the thickness.
Season both sides of the chicken with salt and black pepper.
Lay one or two fresh sage leaves on top of each chicken breast and wrap each piece with a slice of prosciutto. Press gently to adhere.
Dredge each chicken breast lightly in flour, shaking off the excess.
In a large skillet, heat the olive oil and butter over medium heat.
When the butter is melted and bubbling, add the chicken breasts to the skillet, prosciutto-side down. Cook for 3-4 minutes per side, or until the chicken is golden brown and cooked through. Remove the chicken and transfer to a plate. Keep warm by tenting with foil.
Deglaze the skillet by adding the white wine and chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Simmer the sauce for 4-5 minutes, allowing it to reduce slightly.
Stir in the lemon juice and adjust seasoning with salt and pepper, if needed.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for another 2 minutes to warm through.
Serve the chicken breasts with a drizzle of the sauce and garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 2710 mg | 118% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.9 g | ||
| Protein | 232.9 g | 466% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 456 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
