"Saltimbocca" in Italian, means "jumps in the mouth"; and this savory dish that combines chicken with prosciutto will certainly live up to its lively name.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a shallow bowl, stir together flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

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  • Lay one sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.

  • In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden-brown and cooked through, 3 to 4 minutes per side. Remove cutlets and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.

  • Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce over cutlets; serve immediately.

Reviews (2)

10 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
02/22/2017
I love this - make it for company frequently.
Rating: Unrated
04/01/2008
This was a divine treat for dinner time. A very rich and indulgent recipe.