Name: Chicken Saltimbocca
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Chicken cutlets - 8 (6 ounce); Salt - 1 teaspoon; Black pepper - ½ teaspoon; Large fresh sage leaves - 16; Prosciutto - 16 thin slices; Olive oil - 3 tablespoons; Dry white wine - 1 cup; Low-sodium chicken broth - 1 cup; Butter - ½ stick

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Saltimbocca

1. Chicken cutlets - 8 (6 ounce)

2. Salt - 1 teaspoon

3. Black pepper - ½ teaspoon

4. Large fresh sage leaves - 16

5. Prosciutto - 16 thin slices

6. Olive oil - 3 tablespoons

7. Dry white wine - 1 cup

8. Low-sodium chicken broth - 1 cup

9. Butter - ½ stick

How to cook deliciously - Chicken Saltimbocca

1. Stage

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.

2. Stage

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.

3. Stage

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.