Chicken saltimbocca is quick, easy, and so delicious! Saltimbocca is a traditional Italian dish made with veal, but I prefer to use chicken cutlets. Once you taste the mouthwatering combination of chicken, sage, and prosciutto in a buttery sauce, you'll know why Italians love it so much.
Ingredients
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8 (6 ounce) chicken cutlets
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1 teaspoon salt
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½ teaspoon black pepper
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16 large fresh sage leaves
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16 thin slices prosciutto
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3 tablespoons olive oil
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1 cup dry white wine
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1 cup low-sodium chicken broth
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½ stick butter
Description
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If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness using the flat side of a meat mallet or the bottom of a small, heavy skillet. Season with salt and pepper. Place 2 large sage leaves on top of each cutlet, then wrap 2 slices prosciutto crosswise around each cutlet, holding sage in place.
