Chicken Saltimbocca with Lemon Pan Sauce
This Chicken Saltimbocca is made with thin chicken cutlets, prosciutto, fresh sage, and a lemon white wine pan sauce for an elegant 35-minute dinner.
Ingredients
For the Chicken
- 4 thin chicken cutlets
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 12 fresh sage leaves divided
- 4 thin slices prosciutto
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Lemon Pan Sauce
- ½ cup dry white wine
- ½ cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Prepare the chicken. Pat the chicken cutlets dry with a paper towel. Season both sides lightly with salt and pepper.
- Add the sage and prosciutto. Place 1–2 sage leaves on top of each chicken cutlet, then lay 1 slice of prosciutto over the sage. Press gently so the prosciutto adheres to the chicken. If needed, secure with toothpicks.
- Dredge the chicken. Lightly dredge both sides of each chicken cutlet in flour, shaking off any excess.
- Fry the sage. Heat olive oil in a large skillet over medium heat. Add the remaining sage leaves and fry for 30–60 seconds, until crisp. Transfer to a paper towel-lined plate and set aside for serving.
- Cook the chicken. Add the chicken and butter to the same skillet, prosciutto-side down. Cook for 3–4 minutes, until the prosciutto is lightly crisp and golden. Flip and cook for another 3–4 minutes, until the chicken is cooked through. Transfer the chicken to a plate.
- Make the pan sauce. Add white wine to the skillet, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes, until slightly reduced. Add chicken broth, lemon juice, and lemon zest. Simmer for another 3–4 minutes, until the sauce is slightly reduced.
- Finish the sauce. Reduce heat to low and whisk in butter until the sauce is glossy. Taste and season with salt and pepper as needed.
- Serve. Return the chicken to the skillet and spoon the lemon pan sauce over the top. Garnish with crispy fried sage and serve immediately.
Notes
Use thin chicken cutlets: Saltimbocca cooks quickly, so thin chicken cutlets are key. If using regular chicken breasts, slice them in half horizontally and pound them to an even thickness.
Prosciutto tip: Press the prosciutto firmly onto the chicken before dredging. If it doesn’t stay in place, secure it with toothpicks and remove them before serving.
Fried sage tip: Sage fries quickly, so keep an eye on it. It should be crisp but not browned too deeply, or it can taste bitter.
Best wine to use: Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. Avoid sweet wine.
No wine option: Replace the white wine with extra chicken broth and add an extra squeeze of lemon juice at the end.
Serving ideas: Serve with angel hair pasta, roasted potatoes, creamy polenta, sautéed spinach, green beans, or a simple arugula salad.
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