Description
Whip up tender Italian Chicken Saltimbocca for an easy, flavorful weeknight meal. Fresh sage, prosciutto, and a rich pan sauce make it special.
Ingredients
Scale
- Main Players:
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- 8 slices Prosciutto di Parma
- 8–12 fresh sage leaves
- Flavor Foundation:
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- Sauce Essentials:
- 1/2 cup dry Marsala wine (or dry white wine/chicken broth)
- 1/2 cup low-sodium chicken broth
- Finishing Touches:
- 1/2 lemon, for squeezing
Instructions
- Prep the Chicken:: Alright, first things first, let’s get that chicken ready for our Italian Chicken Saltimbocca. Lay your chicken breasts between two pieces of plastic wrap and pound them thin, about 1/4-inch. This is a bit of a workout, but trust me, it’s worth it for even cooking. Then, on each cutlet, lay a slice of prosciutto and a fresh sage leaf. I like to secure them with a toothpick, just like I learned from my earlier mishaps, to keep everything in place. Season both sides with a little salt and pepper. Don’t skip the seasoning, even with the prosciutto!
- Flour and Sear:: Now, lightly dust your prosciutto-side-down chicken cutlets with flour. Just a thin, even coat, okay? Heat a large skillet over medium-high heat with a drizzle of olive oil. Once it’s shimmering, carefully place the chicken, prosciutto-side down, into the hot pan. You should hear a satisfying sizzle! Sear for about 2-3 minutes until the prosciutto is crispy and golden. This is where the magic starts to happen; the aroma of sage and prosciutto is just incredible. Don’t overcrowd the pan; cook in batches if you need to.
- Flip and Finish Chicken:: Flip those beautiful cutlets over and cook for another 2-3 minutes, or until the chicken is cooked through and golden brown. You’ll see the edges turn opaque, and the chicken will feel firm to the touch. Once done, transfer the cooked chicken to a plate and loosely tent it with foil to keep it warm. Don’t forget to remove those toothpicks, I’ve almost served them once or twice! The pan might look a bit messy, but those browned bits are flavor gold for our sauce.
- Build the Pan Sauce:: Reduce the heat to medium. Add the butter to the skillet, letting it melt and sizzle. Then, pour in the Marsala wine. Oh, the smell! Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan – that’s called deglazing, and it’s essential for a flavorful sauce. Let the Marsala simmer and reduce by about half, which usually takes just a couple of minutes. The aroma here is just heavenly, a real Italian kitchen vibe.
- Finish the Sauce:: Next, pour in the chicken broth. Bring it to a gentle simmer and let it cook for another 3-5 minutes, allowing the sauce to thicken slightly. You want it to be rich and flavorful, not too watery. Taste it here, and adjust any seasonings if needed. Sometimes I add a tiny pinch more salt if the broth was low-sodium. This is where you really get to make it yours, adjusting to your taste buds. It should smell deeply savory now.
- Serve Your Italian Chicken Saltimbocca:: Return the cooked chicken cutlets to the pan, nestling them into that gorgeous sauce for just a minute or two to warm through. A final squeeze of fresh lemon juice over everything really brightens up the flavors. Remove from heat, plate your Italian Chicken Saltimbocca, and spoon that incredible pan sauce right over the top. Garnish with a few extra fresh sage leaves if you’re feeling fancy. It looks so impressive, and tastes even better!