Authentic Chicken Saltimbocca | Easy Italian Chicken Recipe by Lounging with Lenny

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol, and vinegar is a budget-friendly substitute.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino is often less expensive.

Remove any excess fat from the chicken breasts.

Thinly slice the chicken breasts into two pieces, or three if they are thick.

Cover the chicken with plastic wrap and pound with a meat tenderizer to a thickness of 1/4 inch.

Season one side of each chicken breast with salt and black pepper.

Flip the chicken and lay a slice of prosciutto and one sage leaf on each breast.

Secure the prosciutto and sage with a toothpick and season with freshly ground black pepper.

Transfer the chicken to a sheet pan.

In a small bowl, mix 1 cup of flour with salt and black pepper.

Lightly dredge the chicken cutlets in the seasoned flour.

Preheat a saucepan over medium heat and add 3 tablespoons of olive oil and 1 tablespoon of butter.

Add a couple of sage leaves to infuse the oil for about 30 seconds, then remove and discard them.

Sear the chicken in the pan, starting with the side with prosciutto, for about 3 minutes on each side, making sure not to overcrowd the pan.

Once all the chicken is seared, place it back into the pan and add 1/4 cup of white wine, letting it reduce to thicken the sauce.

Transfer the chicken saltimbocca to a plate and pour some sauce over it before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens