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Chicken Saltimbocca

Tender chicken breasts wrapped in prosciutto and sage, seared in butter and olive oil, then finished with a silky white wine and lemon pan sauce for an elegant Italian main dish in under 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless skinless chicken breasts, about 6 ounces each
  • 8 slices prosciutto
  • 8 fresh sage leaves
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • Salt and black pepper to taste
  • 1 tablespoon fresh lemon juice
  • Optional: 2 tablespoons capers for serving

Equipment

  • Large skillet or saute pan
  • Meat mallet or rolling pin
  • Parchment paper or cutting board
  • Tongs
  • Wooden spoon
  • Measuring cups and spoons
  • Knife for slicing

Method
 

  1. Place each chicken breast between two pieces of parchment paper and pound with a meat mallet until it reaches about 1/4 inch thickness.
  2. Season both sides of each pounded chicken breast lightly with salt and black pepper, keeping salt minimal since prosciutto adds saltiness.
  3. Lay two slices of prosciutto side by side on top of each chicken breast, overlapping slightly, then place one fresh sage leaf in the center and press gently.
  4. Roll up each chicken breast from one end, tucking in the sides so the prosciutto wraps around and encloses the chicken completely.
  5. Heat a large skillet over medium-high heat and add butter and olive oil; wait until the butter melts and the mixture shimmers.
  6. Place chicken rolls seam-side down into the hot skillet and sear undisturbed for 4 to 5 minutes until the prosciutto is golden and slightly crispy.
  7. Using tongs, flip each piece and cook for another 3 to 4 minutes until the internal temperature reaches 165°F.
  8. Remove the chicken to a warm plate, pour in the white wine, and scrape up any browned bits from the pan with a wooden spoon.
  9. Add chicken broth and lemon juice to the skillet and simmer for about 2 minutes until the sauce reduces slightly and thickens.
  10. Return the chicken to the skillet for 30 seconds to coat with sauce, then plate each piece, drizzle with pan sauce, and sprinkle capers if desired.

Notes

You can assemble the rolled chicken up to 2 hours ahead and refrigerate to enhance flavors before cooking.