Chicken Saltimbocca


Prep time: 10 Minutes

Total time: 30 Minutes

Yield: Serves 4



  • 1/4 cup all-purpose flour
  • Coarse salt and ground pepper
  • 4 fresh whole sage leaves plus 4 minced leaves
  • 4 (6 to 8 ounces each) chicken cutlets
  • 4 slices (3 ounces) thinly-sliced proscuitto
  • 4 teaspoons olive oil
  • 3/4 cup dry white wine
  • 1/3 cup reduced-sodium canned chicken broth
  • 1 tablespoon cold butter


  1. In a shallow bowl, stir together flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  2. Lay one sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
  3. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden-brown and cooked through, 3 to 4 minutes per side. Remove cutlets and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
  4. Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce over cutlets; serve immediately.

Nutrition Info

Per serving: 393 calories; 12.7 grams fat; 52.8 grams protein; 7.1 grams carbohydrates; 0.6 gram fiber
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