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Chicken Saltimbocca

Chicken Saltimbocca

This is chicken cutlets wrapped in prosciutto slices and seasoned with sage, then pan seared and topped with a white wine sauce. An easy and elegant dinner option that always gets rave reviews.

Ready in: 40 minutes

Serves: 4

Complexity: very-easy

kcal: 360

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Ingredients

Chicken:--
4 boneless skinless chicken breasts thin cut
SIDS SALT & PEPPER to taste
12 fresh sage leaves
4 slices prosciutto
2 tbsp rice bran oil
Sauce:--
3 tbsp butter
1 tbsp all purpose flour
⅓ cup white wine
¾ cup chicken broth
1 tbsp lemon juice
SIDS SALT & PEPPER to taste
fresh sage leaves & lemon wedges optional garnish

Directions

For the Chicken:
Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.
Season the chicken with SIDS SALT & PEPPER. Place 3 sage leaves on the top of each chicken breast.
Wrap each chicken breast with one piece of prosciutto.
Heat the oil in a large pan over medium high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.
For the Sauce:
Melt the butter in the pan over medium heat. Add the flour and cook for one minute, stirring constantly.
Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes until sauce has just thickened.
Stir in the lemon juice and season with SIDS SALT & PEPPER to taste.
Return the chicken to the pan. Spoon the sauce over the chicken. Garnish with sage and lemon if desired, then serve immediately.