Easy Chicken Saltimbocca Recipe

Ingredients

• 8 (6 ounce) chicken cutlets
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 16 large fresh sage leaves
• 16 thin slices prosciutto
• 3 tablespoons olive oil
• 1 cup dry white wine
• 1 cup low-sodium chicken broth
• 0.5 stick butter

Instructions

1. If the chicken cutlets are thick, flatten them to 1/2-inch thickness. Place them between two sheets of wax paper and use the flat side of a meat mallet or a heavy skillet to gently pound them. Season the cutlets with salt and pepper. Arrange two large sage leaves on top of each cutlet. Wrap two slices of prosciutto crosswise around each cutlet to secure the sage.
2. Heat 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Add 4 chicken cutlets and cook for about 2 minutes per side, until fully cooked and the juices run clear. Ensure the internal temperature reaches at least 165 degrees F (74 degrees C) using an instant-read thermometer. Transfer the cooked cutlets to a platter and cover with foil to keep them warm. Repeat the process with the remaining 1 1/2 tablespoons of olive oil and the remaining 4 cutlets.
3. Pour the wine into the same skillet and simmer for about 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the broth and continue to simmer for 4 to 5 minutes, until the sauce has slightly reduced. Remove the skillet from the heat. Add the butter and swirl until it's melted and the sauce is smooth and creamy. Spoon 2 tablespoons of the delicious sauce over each cutlet before serving.

Nutrition

• Calories: 350 kcal
• Fat Content: 19 g
• Sugar Content: 0 g
• Sodium Content: 694 mg
• Protein Content: 36 g
• Cholesterol Content: 116 mg
• Carbohydrate Content: 1 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g