Chicken Saltimbocca

Total Time Prep/Total Time: 25 min.

Yield 4 servings

Some of my favorite recipes are those that come together fast enough for busy weeknights but are impressive enough to serve guests at an impromptu dinner. Chicken saltimbocca is one of those recipes.

Ingredients

1/2 cup plus 2 teaspoons all-purpose flour, divided
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
8 fresh sage leaves
8 thin slices prosciutto or deli ham
2 tablespoons olive oil
1 tablespoon butter
1/2 cup chicken broth
2 tablespoons lemon juice
2 tablespoons white wine or additional chicken broth
Optional: Lemon slices and fresh sage

Directions

Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat.
In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm.
In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.

Nutrition Facts

1 chicken breast half with 2 tablespoons sauce: 355 calories, 17 g fat (5 g saturated fat), 128 mg cholesterol, 1070 mg sodium, 5 g carbohydrate (0 sugars, 0 fiber), 43 g protein.

The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. —Trisha Kruse, Eagle, Idaho

Recipe Creator

Community Cook