Chicken Saltimbocca Saute
Delight your taste buds with Chicken Saltimbocca Sauté, a quick yet elegant Italian-inspired dish perfect for weeknight dinners or special occasions. Thin, tender chicken cutlets are seasoned to perfection, adorned with fragrant sage leaves, and wrapped in savory prosciutto for a flavor-packed experience. Lightly dredged in flour and sautéed until golden, the chicken is then finished in a velvety sauce of dry white wine, chicken broth, and a bright splash of lemon juice. The result is a harmonious blend of crispy, salty, and tangy flavors, all coming together in just 25 minutes. Serve this irresistible chicken entrée with sautéed greens or creamy polenta for a restaurant-worthy meal you'll love. It’s an easy, one-pan recipe that’s as impressive as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken cutlets
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 8 leaves Fresh sage leaves
- 4 slices Prosciutto
- 0.25 cups All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cups Dry white wine
- 0.25 cups Chicken broth
- 1 tablespoon Lemon juice
Instructions
Season the chicken cutlets on both sides with salt and black pepper.
Place 2 sage leaves on top of each chicken cutlet and wrap each cutlet with a slice of prosciutto. Press lightly to help the prosciutto adhere.
On a plate, spread the flour and lightly dredge each wrapped chicken cutlet in the flour, shaking off any excess.
Heat the olive oil in a large skillet over medium heat. Add the chicken cutlets, seam side down, and cook for 3–4 minutes per side or until the prosciutto is crispy and the chicken is golden brown. Remove the cooked cutlets to a plate and cover with foil to keep warm.
Reduce the heat to medium-low and add the butter to the skillet. Once melted, add the white wine and cook for 1–2 minutes, scraping up any brown bits from the pan.
Stir in the chicken broth and continue cooking for another 2 minutes to slightly reduce the sauce.
Add the lemon juice to the sauce, then return the chicken cutlets to the skillet. Spoon the sauce over the chicken and cook for 1–2 minutes to heat through.
Serve the Chicken Saltimbocca immediately, drizzled with the pan sauce. Pair with a side of sautéed greens or creamy polenta for a complete meal.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 2359 mg | 103% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1401 mg | 30% | |
*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.
