Lemony Chicken Saltimbocca
Elevate your weeknight dinner game with this vibrant and flavorful Lemony Chicken Saltimbocca! This Italian-inspired dish features tender, pan-seared chicken breasts topped with crispy prosciutto and aromatic sage, all bathed in a luscious lemon-infused pan sauce. A delicate balance of zesty lemon juice, dry white wine, and rich chicken broth creates a sauce that’s both tangy and velvety, perfectly complementing the savory chicken. With just 20 minutes of prep and 20 minutes of cooking, this quick gourmet meal is ideal for busy evenings yet impressive enough for entertaining. Serve it alongside roasted vegetables, creamy mashed potatoes, or al dente pasta to create a restaurant-quality dining experience at home. Bursting with fresh, citrusy flavors, this recipe is a perfect marriage of elegance and ease!
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) 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
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cups dry white wine
- 0.5 cups chicken broth
- 2 tablespoons (freshly squeezed) lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons (chopped, optional garnish) parsley
Instructions
Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
Season both sides of the chicken breasts with salt and pepper.
Place a slice of prosciutto and 2 sage leaves on top of each chicken breast, pressing gently to adhere.
Lightly dust each side of the chicken with flour, shaking off any excess.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
Place the chicken, prosciutto-side down, into the skillet and cook for 3-4 minutes until the prosciutto is crispy and golden brown. Flip the chicken and cook for another 3-4 minutes until fully cooked through and an internal temperature of 165°F is reached. Remove the chicken and set aside on a plate.
In the same skillet, add the white wine and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
Add the chicken broth and simmer for another 2 minutes to reduce slightly.
Stir in the lemon juice, lemon zest, and the remaining 1 tablespoon of butter. Swirl the pan until the butter is melted and the sauce is smooth.
Return the chicken to the skillet, spooning the lemon sauce over the top. Simmer for 1-2 minutes to warm the chicken through.
Garnish with chopped parsley, if desired, and serve immediately. Pair with roasted vegetables, mashed potatoes, or a side of pasta for a full meal.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 2.4 g | ||
| Protein | 233.3 g | 467% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 519 mg | 11% | |
*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.
