Easy Chicken Saltimbocca
Level up dinnertime with this Easy Chicken Saltimbocca! Each cutlet of chicken is seasoned with fresh sage, then topped with prosciutto and seared to perfection. Finish with the most delicious lemon butter sauce for an impressive meal that's perfect for any occasion. Ready to serve in less than 30 minutes!
Servings: 4 servings
Calories: 304kcal
Ingredients
- 4 chicken cutlets roughly 4 ounces each
- salt and pepper
- 2 teaspoons fresh sage minced
- 4 fresh sage leaves
- 4 slices prosciutto you could do 8 slices and have a slice on each side if you want
- 2 tablespoons of olive oil
- 1 shallot minced
- 1 teaspoon flour you can use a gluten free flour here if needed
- ½ cup chicken broth
- ⅓ cup dry white wine vermouth is a good option here
- 2 tablespoons butter
- 2 teaspoons fresh parsley finely chopped
- 1 tablespoon lemon juice
Instructions
- Salt and pepper both side of the chicken cutlets.
- Sprinkle one side of each cutlet with 1/2 teaspoon of the minced sage and then place a slice of prosciutto on top of the sage. Press the prosciutto into the chicken. Place a sage leaf on top of each piece of prosciutto and then secure it into the piece of chicken with a toothpick.
- Heat the oil in a large skillet over medium heat. Once hot, add in the cutlets, prosciutto side down, and cook for about 3. Flip and then cook on the other side until chicken is cooked through, about 3-5 additional minutes. Once done, transfer chicken to a plate and cover with foil.
- Pour out about half of the oil so that only 1 teaspoon of oil/ liquid remains in the skillet. Add in the shallot and cook for 2 minutes until softened. Stir in the flour and cook for 1 additional minute.
- Whisk in the wine and broth, making sure to scrape up the brown bits from the bottom of the skillet (this is where much of the flavor comes from!). Bring to a simmer and cook for about 4 minutes until the sauce is thickened and reduced a bit.
- Turn heat down to low and whisk in the butter, parsley, and lemon juice until fully combined.
- Return the chicken to the skillet, prosciutto up, as well as any juices that collected on the plate. Simmer for about a minute so that the chicken can heat through again.
- Remove from heat and serve the chicken with the sauce divided evenly among the 4 cutlets.
Nutrition
Calories: 304kcal | Carbohydrates: 3g | Protein: 38g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 130mg | Sodium: 406mg | Potassium: 696mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
