Chicken Saltimbocca

This Tuscan chicken dish is moderately easy to pull together for a family meal or to impress your dinner guests in about 30 minutes start to finish. Feeds 6 people.

The Ingredients are as follows: Equipment needed: large skillet, spatula, baking sheet with rack

6 thin-sit boneless, skinless chicken cutlets. 

1/2 cup all-purpose flour

ground black pepper and salt

1 TBS. fresh sage leaves, minced

6 Slices of prosciutto

4 TBS olive oil

1 1/2 cup dry white wine or vermouth

2 tsp lemon juice squeezed

4 TBS cold unsalted butter cut into pieces (keep cold until ready to use)

1 TBS minced Italian parsley (leaves only)

salt to taste

1 Tsp Capers rinsed (optional)


Pat the cutlets dry with a paper towel (both sides) 

Mix flour with salt and pepper in a shallow baking dish (to dredge)

Dip each cutlet both sides in flour mixture and set aside.

Heat oven to 250 with rack in center position.

Press the minced sage into the top of each cutlet and place a slice of prosciutto on top. Press slightly to ensure it stays in place. A dab of water around the underside will help if needed.

Cook the chicken in 2 batches using 2 TBS per pan

Heat your skillet then add 2 TBS olive oil. Add 3 cutlets to the pan with the prosciutto side down first. Let it cook about 3 minutes or until golden brown. Flip and cook 2-3 minutes more until golden. Transfer these to the pan with the wire rack and place into your warm oven.

Add the remaining 2 TBS olive oil to pan and repeat the cooking method. Transfer these to the oven after cooking while you prepare the pan sauce.

Off the flame, add your wine to the pan then place over a medium heat and let reduce to about 1/2 cup (5 minutes) Stir in lemon juice and reduce heat to low. Add pieces of chilled butter little at a time and incorporate with a wire whisk until all is added. Turn off heat and add chopped Italian parsley and optional capers. Season with salt and pepper to taste. 

Remove the chicken from the oven and place in the pan sauce. Serve each cutlet with pan sauce served around the cutlet. I like to keep the prosciutto crisp, therefore I don't pour sauce over the top.

Serve with your favorite sides. I used wild rice and Italian flat beans.

This dish make a great entertainer because it can be made 30 minutes ahead and kept warm in the oven until serving.