Chicken Saltimbocca With Lemon Sauce

Total Time
30mins
Prep 10 mins
Cook 20 mins

Saltimbocca, an Italian classic, traditionally calls for veal — but tastes even better with chicken.

Directions

  1. Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness.
  2. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half.
  3. Top each chicken breast with 2 prosciutto slices, pressing to adhere.
  4. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
  5. Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes.
  6. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
  7. Whisk wine with remaining 2 teaspoons flour in small bowl.
  8. Add broth and lemon juice to same skillet; bring to boil.
  9. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper.
  10. Spoon sauce over chicken and serve with carrot orzo.

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