Roman-Style Chicken Saltimbocca
- 4 boneless, skinless chicken cutlets (about 4 ounces each)
- 1/4 teaspoon ground black pepper
- 4 slices prosciutto
- 8 sage leaves, plus more for garnish
- 3/4 cup all-purpose flour
- 2 tablespoons unsalted butter, divided
- 1 1/2 tablespoon extra-virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- Lemon wedges
- 1/4 teaspoon fine sea salt
Spread flour on a shallow plate and dip the chicken in it, lightly coating both sides. Heat 1 tablespoon of the butter and the oil in a large skillet over medium heat. When butter begins to foam, add cutlets to the pan, prosciutto side down. Cook 3 to 4 minutes per side, turning once, until lightly browned and cooked through. Transfer to a platter and cover to keep warm.
Add wine to the hot skillet and stir with a wooden spoon to loosen all the brown bits from the bottom of the pan. Let wine reduce by half, then add broth and reduce again. Remove the pan from the heat and swirl in remaining butter. Pour sauce over the reserved chicken cutlets. Serve immediately with lemon wedges.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.