Chicken Saltimbocca

Chicken Saltimbocca

from thepioneerwoman.com
Easy chicken
20 min
3 servings
475 kcal / serving

With a quick butter pan sauce, this easy chicken saltimbocca is a dinner equally suitable for a weeknight and special occasion.

Ingredients

  • 1 ¼ tsp.salt, divided
  • 6chicken cutlets
  • 18fresh sage leaves
  • 6thin slices of prosciutto, each cut in half lengthwise (12 strips)
  • 1 tbsp.olive oil
  • ⅝ c.chicken stock
  • ¼ c.dry white wine (such as pinot grigio)
  • 3 tbsp.fresh lemon juice
  • 1 tsp.cornstarch
  • 2 tbsp.unsalted butter
  • 2garlic cloves, minced
  • ¼ tsp.ground black pepper
  • chopped parsley and lemon wedges, for garnish

Directions

  1. 1

    Sprinkle 1 teaspoon of salt over both sides of the cutlets. Top each cutlet with 3 sage leaves. Wrap 2 strips of prosciutto around each cutlet, securing the sage leaves in place. 

  2. 2

    Heat the oil in a large skillet over medium heat. Add 3 wrapped cutlets to the skillet and cook 2 to 3 minutes on each side or until cutlets are cooked through. Transfer the cooked chicken to a platter; cover with foil to keep warm. Repeat with the remaining wrapped cutlets. Remove skillet from heat.

  3. 3

    Whisk together the stock, wine, lemon juice, and cornstarch in a small bowl until smooth.

  4. 4

    Melt the butter in the same skillet over medium heat. Add the garlic; cook 30 seconds, scraping any browned bits from the bottom of the skillet. Stir in the broth mixture and the remaining 1/4 teaspoon salt and black pepper. Bring to a boil; cook 2 minutes or until the sauce is slightly thickened, stirring constantly.

  5. 5

    Spoon the sauce over the cutlets. Garnish with chopped parsley and lemon wedges, if desired.