Chicken Saltimbocca

Have you ever had chicken saltimbocca? If you haven't, you're in for a treat!

This traditional Italian dish is super simple but tastes complicated. A thin cutlet is dredged with flour, topped with sage and prosciutto, and quickly sauteed. Then you whip up a simple pan sauce to drizzle over top. The result promises to be a family favorite! Bonus? The entire dish can be made in 15 minutes!

And, hello! It has crispy prosciutto - need I say more?

This chicken works great with just about any side dish your family likes making it the perfect addition to your chicken dish rotations!

Utilize your deli counter! I stop by and just ask for 4 thin slices instead of spending a small fortune on a bigger package. 

Chicken Saltimbocca

2 boneless skinless chicken breasts

6 Tbsp. all purpose flour

1 tablespoon chopped fresh sage

4 thin slices prosciutto

2 tablespoons olive oil

2 garlic cloves, lightly smashed

1 cup white wine

2 teaspoons lemon juice

2 tablespoons cold butter

1 tablespoon minced fresh parsley

salt and pepper

Pound the chicken down to 1/4 inch thickness and cut each breast in half, giving you 4 pieces of chicken.

In a shallow dish, mix together the flour and a good amount of salt and pepper. Pat the chicken pieces dry and dredge each piece in the flour mixture, shaking off excess. 

On one side of each floured chicken cutlet, sprinkle chopped sage. Press pieces of prosciutto over top of the sage, covering the entire side of the chicken cutlet, cutting or tearing the prosciutto if needed. 

Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer. Add the garlic and let cook until fragrant, about 15-20 seconds. Remove with a slotted spoon and discard.

Add the cutlets to the pan, prosciutto side down, and cook until golden brown, 2-3 minutes. Flip and cook the other side until golden brown, about 2 minutes. Remove from pan and keep warm.

If there is excess fat in the pan, pour it off. Stir in the wine, scraping up the browned bits, and simmer until it's reduced to 6-7 tablespoons. Stir in the lemon juice. 

Turn the heat to low and whisk in the butter. Remove from heat, stir in the parsley and season with salt and pepper.

Spoon sauce over cutlets before serving. 

Source: Elly Says Opa