Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Yield: 4 servings
This is seriously the easiest and the best Chicken Saltimbocca! If you are intimidated by Saltimbocca, don’t be. This recipe will show how simple this dish is, and you’ll be surprised because this takes just thirty minutes to make!
Ingredients
2 tbsp of butter
2 tbsp of olive oil
4 chicken cutlets, roughly 4 oz. each
4 slices of prosciutto (if you want, you could do 8 slices and have a slice on each side)
1/2 c. of chicken broth
1/3 c. of dry white wine (vermouth is a good option)
2 tsp of minced fresh sage
1 shallot, minced
4 fresh sage leaves
1 tsp of flour (or use gluten-free flour, if needed)
2 tsp of fresh parsley, finely chopped
1 tbsp of lemon juice
salt and pepper
How to make Easy Chicken Saltimbocca
Step 1: Season both sides of the chicken cutlets with salt and pepper.
Step 2: Sprinkle each side of the cutlet with half tsp minced sage. Top with prosciutto, then press into the chicken. Over each prosciutto, put a sage leaf and secure using a toothpick.
Step 3: In a large skillet, heat the oil over medium heat. Once the oil is shimmering, add the cutlets to the skillet prosciutto-side down. Cook the first side for approximately 3 minutes. Flip and continue to cook the other side for another 3 to 5 minutes until the chicken is cooked through. To a plate, transfer the chicken when done and tent with foil.
Step 4: Discard the oil leaving just about a tsp of oil/liquid in the pan. Add the shallots and cook for about 2 minutes until tender. Then, stir in the flour and continue to cook for a minute more.
Step 5: Pour in the wine and broth, stirring and scraping the bottom of the pan to release the brown bits. Bring the mixture to a simmer for about 4 minutes or until slightly reduced and has thickened.
Step 6: Adjust the heat to low, then whisk in the butter followed by parsley, and lemon juice.
Step 7: Place the chicken back to the skillet prosciutto-up with the juices on the plate. Simmer for approximately 1 minute to heat the chicken.
Step 8: To serve, evenly divide the sauce among the 4 cutlets. Serve and enjoy!
Ingredients
- 2 tbsp of butter
- 2 tbsp of olive oil
- 4 chicken cutlets, roughly 4 oz. each
- 4 slices of prosciutto (if you want, you could do 8 slices and have a slice on each side)
- 1/2 c. of chicken broth
- 1/3 c. of dry white wine (vermouth is a good option)
- 2 tsp of minced fresh sage
- 1 shallot, minced
- 4 fresh sage leaves
- 1 tsp of flour (or use gluten-free flour, if needed)
- 2 tsp of fresh parsley, finely chopped
- 1 tbsp of lemon juice
- salt and pepper
Instructions
Step 1: Season both sides of the chicken cutlets with salt and pepper.
Step 2: Sprinkle each side of the cutlet with half tsp minced sage. Top with prosciutto, then press into the chicken. Over each prosciutto, put a sage leaf and secure using a toothpick.
Step 3: In a large skillet, heat the oil over medium heat. Once the oil is shimmering, add the cutlets to the skillet prosciutto-side down. Cook the first side for approximately 3 minutes. Flip and continue to cook the other side for another 3 to 5 minutes until the chicken is cooked through. To a plate, transfer the chicken when done and tent with foil.
Step 4: Discard the oil leaving just about a tsp of oil/liquid in the pan. Add the shallots and cook for about 2 minutes until tender. Then, stir in the flour and continue to cook for a minute more.
Step 5: Pour in the wine and broth, stirring and scraping the bottom of the pan to release the brown bits. Bring the mixture to a simmer for about 4 minutes or until slightly reduced and has thickened.
Step 6: Adjust the heat to low, then whisk in the butter followed by parsley, and lemon juice.
Step 7: Place the chicken back to the skillet prosciutto-up with the juices on the plate. Simmer for approximately 1 minute to heat the chicken.
Step 8: To serve, evenly divide the sauce among the 4 cutlets. Serve and enjoy!
