Chicken Saltimbocca is a flavorful Italian dish that lives up to its name, which means “jumps in the mouth.” Thin chicken cutlets are layered with prosciutto and fresh sage, then sautéed until golden and finished with a buttery white wine sauce. The combination of savory meat, fragrant herbs, and delicate sauce creates a harmonious and elegant meal that’s quick to prepare but full of rich, satisfying flavor.
Chicken Saltimbocca
Ingredients
- 1-1/4 tsp salt, divided
- 6 (4 oz.) chicken cutlets
- 18 fresh sage leaves
- 6 thin slices of prosciutto, each cut in half lengthwise
- 1 tbsp olive oil
- 2/3 cup chicken stock
- 1/4 cup dry white wine
- 3 tbsp fresh lemon juice
- 1 tsp cornstarch
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 tsp ground black pepper
- Chopped parsley and lemon wedges, for garnish
Instructions
- Sprinkle 1 teaspoon of salt over both sides of the cutlets. Top each cutlet with 3 sage leaves. Wrap 2 strips of prosciutto around each cutlet, securing the sage leaves in place.
- Heat the oil in a large skillet over medium heat. Add 3 wrapped cutlets to the skillet and cook 2 to 3 minutes on each side or until cutlets are cooked through. Transfer the cooked chicken to a platter; cover with foil to keep warm. Repeat with the remaining wrapped cutlets. Remove skillet from heat.
- Whisk together the stock, wine, lemon juice, and cornstarch in a small bowl until smooth.
- Melt the butter in the same skillet over medium heat. Add the garlic; cook 30 seconds, scraping any browned bits from the bottom of the skillet. Stir in the broth mixture and the remaining 1/4 teaspoon salt and black pepper. Bring to a boil; cook 2 minutes or until the sauce is slightly thickened, stirring constantly.
- Spoon the sauce over the cutlets. Garnish with chopped parsley and lemon wedges, if desired.
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