How to Make Chicken Saltimbocca in Less Than 30 Minutes

Chicken Saltimbocca is a classic Italian dish with thin chicken cutlets wrapped in prosciutto and sage and covered in a buttery white wine sauce. The name Saltimbocca translates to “jumps in the mouth,” which is a fitting description for this dish because it’s bursting with flavor.

=== 🍽🍸🥩 RECIPE ===
4 Boneless, Skinless Chicken Breasts – 6 oz (175g) Each
4 Slices Prosciutto
8 Whole Sage Leaves
2 Tablespoons Olive Oil
10 Ounces (295ml) Dry White Wine Or Dry Vermouth
4 Tablespoons Butter
2 Teaspoons Lemon Juice
Salt & Pepper
All-Purpose Flour For Dredging

Remove the tenderloins from the chicken breasts. Cover the chicken in plastic and pound lightly to get an even thickness, about 1/4 inch (7 mm). Season the chicken with salt and pepper. Dredge lightly in the flour.

Place 2 sage leaves on each piece of chicken the cover the chicken with a prosciutto slice. You may need to use two pieces.

Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts, to the pan, with the seam side down.

Cook for 3-4 minutes or until lightly browned on the first side before turning. Cook another 2 minutes on the other side, depending on the thickness.

Remove to a plate to rest.

In the same pan, add the wine, scraping up any browned bits. Let simmer and reduce by half.

Add the lemon juice, reduce the heat to low and whisk in the butter, 1 tablespoon at a time.

For serving, place on a bed of wilted greens and spoon the sauce over the top.

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