Chicken Saltimbocca Aka Chicken
Elevate your weeknight dinner game with this decadent Chicken Saltimbocca. This Italian-inspired dish stars tender chicken breasts wrapped in savory prosciutto and fragrant sage, creating a heavenly combination of flavors. Lightly dredged in flour and pan-seared to golden perfection, the chicken is then bathed in a luscious pan sauce made with dry white wine, chicken broth, and a hint of fresh lemon juice. Simple yet sophisticated, this recipe takes just 35 minutes from start to finish, making it an ideal choice for quick but elegant meals. Serve this show-stopper with roasted vegetables or creamy mashed potatoes to soak up every last drop of that velvety sauce. Perfect for impressing guests or simply treating yourself to a restaurant-quality dinner at home!
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Recipe Information
Ingredients
- 4 pieces Chicken breast
- 4 slices Prosciutto
- 8 leaves Fresh sage leaves
- 0.25 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.5 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
Instructions
Place chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they are about 1/4 inch thick.
Season both sides of the chicken with salt and black pepper.
Lay one slice of prosciutto over each piece of chicken, pressing down gently to adhere.
Place two fresh sage leaves on top of the prosciutto for each chicken breast. Use a toothpick to secure the sage and prosciutto in place if needed.
Dredge the chicken lightly in the all-purpose flour, shaking off any excess.
Heat a large skillet over medium heat, and add the olive oil and butter. Once the butter has melted and is bubbling gently, add the chicken breasts, prosciutto-side down.
Cook the chicken for 3-4 minutes on the prosciutto side, then carefully flip and cook for another 3-4 minutes on the other side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the dry white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
Let the wine reduce slightly for 1-2 minutes, then add the chicken broth and lemon juice. Simmer the sauce for 3-4 minutes until slightly thickened.
Return the chicken to the skillet and spoon the sauce over the chicken. Allow it to simmer together for 1-2 minutes to meld the flavors.
Remove the chicken from the skillet, discard any toothpicks, and serve immediately with the warm sauce spooned over the top.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.5 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 547 mg | 12% | |
*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.
