We were at our local club recently and I saw they had Chicken Saltimbocca on the menu. This is a favorite dish of mine that I tend to forget about. The meal at the club was good, but I thought, I’ll bet I can do it better, and I did! It is such a simple dish and so easy to make. Also, being able to prep ahead of time, means less “work” when actually making the dish. I like to keep sides simple with this dish to let the flavors of the main shine through. A serving of spaghetti and sliced tomato with a drizzle of balsamic glaze are the perfect accompaniments.
Also, as a bonus, there were two pieces of prosciutto left over, so I pan fried them until crispy and put them on a salad the next day. Yum!
Chicken Saltimbocca recipe – serves 2
2 – 6 oz. chicken cutlets
1/4 t salt
1/8 t black pepper
4 fresh sage leaves (10 if leaves are small)
4 thin slices prosciutto
1 T olive oil
1/2 cup dry white wine
1/2 cup low sodium chicken broth
1/4 stick of butter
If cutlets are thick, lay them between two sheets of waxed paper that has been sprinkled with a few drops of water and pound to 1/2″ thickness with the flat side of a meat mallet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet. Lay two pieces of prosciutto side by side each other, barely overlapping each other, on a plate. Top with sage topped chicken cutlet. Wrap prosciutto around cutlet. Repeat with remaining prosciutto and chicken.
Heat oil in medium skillet over medium high heat. Add cutlets and cook until no longer pink in the middle and the juices run clear – about 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
Add wine to skillet and simmer, scraping up any browned bits, about one minute. Add broth and simmer until slightly reduced, about 5 minutes. Remove from heat and add butter, swirling skillet until butter is melted. spoon sauce over cutlets and serve.