Chicken Saltimbocca Veloce
Experience the irresistible flavors of Chicken Saltimbocca Veloce, a quick and elegant Italian-inspired dish perfect for weeknight dinners or special occasions. This recipe elevates tender, thinly pounded chicken cutlets wrapped in fragrant sage and savory prosciutto, seared to golden perfection. A light dredge in flour creates a delicate crust, while a luscious pan sauce made from dry white wine, chicken broth, lemon juice, and butter adds rich, tangy depth. Ready in just 30 minutes, this easy saltimbocca recipe combines speed with sophistication, making it a go-to for effortless gourmet dining. Serve with sautéed vegetables or a crisp salad for a complete meal that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 leaves fresh sage leaves
- 4 slices thinly sliced prosciutto
- 0.25 cups all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cups dry white wine
- 0.25 cups chicken broth
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
Instructions
Place each chicken breast between two pieces of plastic wrap or parchment paper. Pound the chicken with a meat mallet or rolling pin until it’s about 1/4 inch thick. Cut each pounded breast in half to create 4 thin cutlets.
Season both sides of the chicken cutlets with salt and ground black pepper.
Place 1 sage leaf onto each chicken cutlet, then wrap each cutlet with 1 slice of prosciutto. Press gently to help the prosciutto adhere.
Spread the flour on a plate and lightly dredge each cutlet, shaking off the excess flour.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium heat. When hot, add the chicken cutlets, prosciutto-side down first, and cook for 3-4 minutes on each side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan. Transfer cooked cutlets to a plate and keep warm.
In the same skillet, add the white wine and chicken broth, scraping any browned bits from the bottom of the pan. Let the liquid simmer for 2-3 minutes to reduce slightly.
Reduce the heat to low and whisk in the remaining 2 tablespoons of butter and the lemon juice. Stir until the sauce is smooth and velvety.
Return the chicken cutlets to the skillet, spooning the sauce over them to warm through, about 2 minutes.
Serve immediately with a drizzle of the pan sauce over the chicken. Pair with sautéed vegetables or a light salad, if desired.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1724 mg | 37% | |
*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.
