Imagine fresh sage wrapped under savory prosciutto on tender chicken in lemon-garlic sauce.
That’s right, with Chicken Saltimbocca you get dinner so good it jumps in your mouth!
When I told my daughter I was making Chicken Saltimbocca for dinner, she said, “What’s that?”
My response: bacon on chicken.
Technically, that is not true, but it is the best short answer I could think of and it describes the essence of this dish. Prosciutto is Italian cured ham, which imparts a savory flavor that magically shrink-wraps on chicken like nothing else.
Oh, it’s fabulous on Veal Chops too!
Unlike traditional ham in the U.S., thin slices of prosciutto crisp like bacon in this dish for a delightful texture. Add a little sage and a light, lemony sauce and you’ll understand why Saltimbocca [sȯl-təm-ˈbä-kə] literally means to jump in the mouth—it’s that good.
Serve with Tomato, Basil, & Feta Spaghetti Squash on the side.
- 1/2 cup sprouted wheat flour ((almond flour or sweet rice flour for gluten-free))
- 1 teaspoon ground black pepper
- 4 boneless, skinless chicken breasts (, pounded to even thickness)
- 24 fresh sage leaves (, 6 per chicken breast)
- 4 thin slices prosciutto
- 4-5 tablespoons extra-virgin olive oil
- 3/4 cup white wine
- 1 tablespoon fresh squeezed lemon juice
- 4 tablespoons butter
- 2 tablespoons minced fresh parsley leaves
- 2 cloves garlic (, minced)
- 3/4 cup chicken stock
- Combine flour and 1 teaspoon pepper. Pat chicken dry with paper towels. Dredge chicken in flour, shake off any excess. Arrange on a tray and lay six sage leaves over each one. Place 1 slice of prosciutto on top of each chicken breast, pressing lightly to adhere.
- Heat 2 to 3 tablespoons oil in a skillet over medium heat. Add cutlets to pan, prosciutto-side down (careful not to overcrowd); cook until golden brown and prosciutto is crisp, 2 to 3 minutes. Turn cutlets over and cook until light golden brown (add more oil if needed), about 2 minutes more.
- Transfer to wire rack set on rimmed baking sheet and keep warm in oven. Repeat with remaining oil and cutlets.
- Pour off excess fat from skillet. Stir in white wine to deglaze the pan, and simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in lemon juice, stock, and garlic; simmer 3-5 minutes to reduce. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper.
- Spoon sauce over cutlets just before serving with spaghetti squash, as shown in the photo.