How to Make Chicken Saltimbocca in Less Than 30 Minutes

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.

Trim the chicken breasts of extra fat and gristle and pat them out to about a quarter inch thick (around 7 millimeters).

Season both sides of the chicken lightly with salt and black pepper.

Dredge the chicken lightly in all-purpose flour, shaking off excess flour.

Lay two fresh sage leaves on each piece of chicken.

Place a slice of prosciutto on each piece of chicken and pat it down to help it stick.

Heat a large skillet over medium-high heat and add a couple tablespoons of regular olive oil until it shimmers.

Add the chicken to the skillet prosciutto side down and cook for 3-4 minutes until lightly browned.

Turn the chicken and cook for another 2-3 minutes until done, checking with a probe thermometer for an internal temperature of around 160°F.

Remove the chicken from the skillet and let it rest.

In the same pan, add 10 ounces of dry white wine to deglaze, scraping up browned bits from the bottom.

Bring the wine to a boil, then reduce to a simmer and allow it to reduce by half.

Lower the heat and add 2 teaspoons of fresh lemon juice to the sauce.

Whisk in 4 tablespoons of butter one tablespoon at a time, stirring constantly to create a velvety sauce.

Plate the chicken over a bed of wilted spinach and spoon the sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens