Chicken Saltimbocca with White Wine Reduction

“Leap into the mouth”—that’s the loose English translation of “saltimbocca” in Italian. And it makes perfect sense. This deliciously simple dish is loaded with inviting flavors—tender, lean chicken breast cutlets, thin strips of salty prosciutto, fresh sage leaves, and a quick pan-sear in a little fruity extra virgin olive oil all add up to a great flavor combination in every bite.

For this recipe, I finished the saltimbocca with a white wine pan reduction that comes together in the same pan as the chicken. Give the sauce about 10 minutes to reduce and concentrate its flavors, then spoon it over the saltimbocca and enjoy.

Note: I used a 17-inch cast-iron skillet to cook the chicken in one batch. If you use a smaller skillet, work in two batches so that the cutlets can cook evenly in a single layer.

And a tip: Wax paper is your friend here. Cut a few squares and prepare the wrapped chicken on them. The paper prevents the sticking that may occur on a glass plate or cutting board.

Serves 8

Ingredients

• 8 chicken cutlets, 3-4 oz each, pounded to between 1/8- and 1/4-inch thick
• sea salt
• freshly ground black pepper
• 8 thin slices prosciutto, long enough to wrap around the cutlets
• 16 medium sage leaves
• 1 tbsp olive oil, plus more as needed
• 2 tbsp unsalted butter, divided, plus more as needed
• 1/2 cup dry white wine
• 1/3 cup chicken broth
• 1 tbsp fresh lemon juice

Pounded Chicken Cutlet

Prosciutto di Parma 

Preparation

1. Season the chicken with salt and pepper and lay 2 sage leaves on each. Wrap one slice of prosciutto around each cutlet, pressing to adhere.

Chicken Ready for Prosciutto 

Prosciutto Wrapped Chicken Cutlets 

Ready to Cook

1. Heat a very large (preferably cast-iron) skillet over medium heat and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter, swirling to blend. (Work in batches if the skillet will not hold all pieces in a single layer, and use more oil and butter as needed.)
2. Add the prosciutto-wrapped chicken seam-side down and cook until golden brown on the bottom, 3-4 minutes.
3. Turn the chicken over and cook until golden on the other side and just cooked through, about 3 minutes. Remove the saltimbocca to a platter and keep warm.

Chicken Beginning to Cook

Chicken after Turning

1. Add the wine and broth to the pan. Increase the heat to medium-high and bring to a simmer, scraping up brown bits. Simmer until the liquid is reduced by about 1/3, 7-8 minutes.
2. Remove from the heat and stir in the lemon juice and remaining 1 tablespoon of butter. Season with salt and pepper.

Spoon the sauce over the chicken and serve right away.

Chicken Saltimbocca with White Wine Reduction