Chicken Saltimbocca Alla Romana
Transport your taste buds straight to the heart of Italy with this Chicken Saltimbocca Alla Romana, a classic Roman-inspired dish brimming with flavor and sophistication. Tender chicken breasts are pounded thin, seasoned with aromatic sage, and wrapped in savory prosciutto before being pan-seared to perfection. A delicate pan sauce crafted from dry white wine, chicken stock, and a touch of fresh lemon juice adds a zesty, buttery finish that elevates every bite. Perfect for a quick but elegant weeknight dinner, this 35-minute masterpiece pairs beautifully with roasted vegetables, creamy polenta, or a crisp green salad. Impress your guests or treat yourself to restaurant-quality Italian cuisine right at home!
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Recipe Information
Ingredients
- 4 pieces Chicken breast, boneless and skinless
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 8 leaves Fresh sage leaves
- 8 slices Prosciutto
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 0.75 cup Dry white wine
- 0.5 cup Chicken stock
- 2 tablespoons Lemon juice, freshly squeezed
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even 1/4-inch thickness.
Season both sides of the chicken with salt and pepper.
Place 2 sage leaves on top of each chicken cutlet, then lay a slice of prosciutto over the sage, pressing lightly to adhere.
Dredge the chicken cutlets lightly in flour, shaking off any excess.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Place the chicken cutlets in the skillet, prosciutto-side down, and cook for 2-3 minutes until the prosciutto becomes crisp. Flip the cutlets and cook the other side for another 2-3 minutes, until lightly golden and cooked through.
Remove the chicken from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
In the same skillet, add the white wine and scrape up any brown bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
Stir in the chicken stock and lemon juice. Simmer for another 2 minutes.
Whisk in the remaining tablespoon of butter to create a silky sauce. Adjust seasoning if needed with salt and pepper.
Return the chicken to the skillet, spooning the sauce over the top to reheat gently for 1-2 minutes.
Serve the Chicken Saltimbocca Alla Romana immediately, spooning the sauce over each portion. Pair with your favorite side dishes like roasted vegetables or a simple green salad.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.8 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 397 mg | 8% | |
*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.
