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Sandy's Chicken Saltimbocca

Rated as 4.79 out of 5 Stars

"Try this and you'll know why they call it saltimbocca--Italian for 'jump in your mouth.' It's kind of like it jumps right off of your plate. Though it's traditionally made with veal, I made it with chicken. Quick, easy, and so delicious!"
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Ingredients

30 m servings 350 cals
Original recipe yields 8 servings (8 wrapped cutlets)

Directions

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  1. If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.
  2. Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
  3. Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 350 calories; 18.9 g fat; 1.2 g carbohydrates; 36.4 g protein; 116 mg cholesterol; 694 mg sodium. Full nutrition

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Reviews

Read all reviews 21
  1. 24 Ratings

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Most helpful positive review

5 Stars and More!!! Made this after seeing it in the Allrecipe's Magazine and just couldn't resist. Made exactly to recipe and it turned out so tasty. The sauce was delicious and added to the...

Most helpful critical review

Way to much Sage!! We took the Sage off after awhile and that helped mellow the dish.

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5 Stars and More!!! Made this after seeing it in the Allrecipe's Magazine and just couldn't resist. Made exactly to recipe and it turned out so tasty. The sauce was delicious and added to the...

Really simple, tender and tasty. No adjustments necessary, perfect as is!

Excellent! Saw it in the magazine and it turned out exactly like the photo! Served with couscous and sautéed spinach. Next time will add a little corn starch to thicken up the sauce and will coo...

I think this is the first recipe that I've made that looks just like the picture in magazine! Fabulous taste, my husband said it is his new favorite chicken dish. Didn't modify the recipe; simpl...

Made this last night for dinner with blanched home grown green beans and mashed potatoes. Wonderful recipe. I did not have the dry white wine so I used low sodium chicken stock instead. I also s...

This dish was delicious! The only thing I changed was to add 2 tbsp of corn starch to the wine sauce to thicken it up a bit. will definitely put this into the rotation! :)

My family loved it with their pasta!

So yummy! Maybe the one thing I would change is using less chicken broth. The amount called for takes a long time to reduce while the chicken is waiting.

This dish is so easy to make and the flavor is great. I made it as written.