Description
Try this and you’ll know why they call it saltimbocca–Italian for ‘jump in your mouth.’ It’s kind of like it jumps right off of your plate. Though it’s traditionally made with veal, I made it with chicken. Quick, easy, and so delicious!
Ingredients
- 8 (6 ounce) chicken cutlets
- 1 teaspoon salt
- ½ 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
- ½ stick butter
Instructions
- If cutlets are thick
- lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small
- heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet
- then wrap 2 slices of prosciutto crosswise around each cutlet
- holding sage in place.
- Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear
- about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
- Add wine to skillet and simmer
- scraping up any browned bits
- 1 minute. Add broth and simmer until slightly reduced
- 4 to 5 minutes. Remove from heat
- add butter
- and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 8