Description
This Chicken Saltimbocca recipe delivers restaurant-quality flavor at home. Juicy chicken cutlets are wrapped in salty prosciutto and crisped to perfection, then finished with a fragrant sage and white wine butter sauce. It’s elegant, fast, and packed with bold Italian flavors. Make this for a weeknight dinner or a special gathering — it’s a guaranteed showstopper.
Ingredients
2 boneless, skinless chicken breasts (sliced in half lengthwise to make 4 cutlets)
Salt & black pepper, to taste
4 fresh sage leaves
4 slices prosciutto
2 tablespoons olive oil
1 tablespoon butter (for cooking)
½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
1 tablespoon unsalted butter (for sauce)
Optional: all-purpose flour, for lightly dredging chicken
Instructions
Prepare the chicken: Lightly season chicken cutlets with salt and pepper. Place a sage leaf on each piece and wrap tightly with a slice of prosciutto.
Sear: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. If using, lightly dredge the wrapped chicken in flour before cooking.
Cook: Sear the chicken prosciutto-side down first for 3–4 minutes until crispy and golden. Flip and cook the other side for another 3–4 minutes, until fully cooked through. Transfer to a plate.
Make the sauce: In the same pan, pour in the white wine and simmer for 2–3 minutes, scraping up any browned bits. Stir in 1 tablespoon of butter to finish the sauce.
Serve: Spoon sauce over the crispy chicken and serve hot, garnished with extra sage if desired.
- Prep Time: 10 mins
- Cook Time: 15 minutes
- Category: Dinner