This Chicken Saltimbocca is a slight variation from the traditional dish. This recipe is incredibly delicious and full of flavor. And best part, it is made in under 20 minutes.
Course: Main Course
Keyword: chicken saltimbocca recipe, easy italian recipe, saltimbocca
Author: Mary Beth
2 1/2tablespoonsall-purpose flour
43 1/2 oz thin chicken breast cutlets
4large fresh sage leaves
3tablespoonsextra virgin olive oil
freshly cracked pepper
splash of white winesee note
Arrange the flour in a shallow dish. Dip each chicken cutlet into the flour and coat evenly. Then shake off the excess flour and arrange cutlets on a plate or cutting board.
Gently layer a slice of prosciutto onto each cutlet, top with a sage leaf, and secure with a toothpick or a cocktail stick.
Heat the extra virgin olive oil in a large skillet over medium heat. Add the chicken cutlets in a single layer to the preheated skillet, prosciutto side down. Sear the chicken for a few minutes until golden and crispy. Flip the cutlets and season with pepper.
Continue searing until browned and chicken is cooked through. Remove the chicken from the pan, arrange on a platter and cover with foil to keep warm.
Add the butter to the pan and cook until foamy. Add the wine and stir gently to combine.
Pour the sauce over the chicken cutlets. Serve immediately.
The ingredients call for a splash of white wine. When I made this recipe, I ended up adding a little more wine. So approximately 1 tablespoon was used.