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

Directions

  • 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.

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  • 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.

  • 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.

Editor's Note:

If using small sage leaves, use about 5 per cutlet.

Nutrition Facts

349.98 calories; 36.36 g protein; 1.16 g carbohydrates; 18.86 g fat; 116.1 mg cholesterol; 693.65 mg sodium.Full Nutrition


Reviews (27)

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Most helpful positive review

08/31/2015
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 overall flavor. I think next time I make this I will not add any extra salt. Other than that....perfect! Thanks SandyG for submitting this and to Allrecipes for publishing it. I might not have tried it otherwise.
(8)

Most helpful critical review

06/16/2016
Way to much Sage!! We took the Sage off after awhile and that helped mellow the dish.
(1)
31 Ratings
  • 5 Rating Star 28
  • 4 Rating Star 2
  • 2 Rating Star 1
08/31/2015
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 overall flavor. I think next time I make this I will not add any extra salt. Other than that....perfect! Thanks SandyG for submitting this and to Allrecipes for publishing it. I might not have tried it otherwise.
(8)
11/15/2015
Really simple tender and tasty. No adjustments necessary perfect as is!
(5)
09/08/2015
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 slightly thickened the sauce with 1t of cornstarch since we were running behind and didn't have time to let it simmer for a bit longer to reduce.:) It is now in our regular rotation for dinner.
(4)
10/29/2015
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 cook the chicken a little longer than recommended (mine was a little under-done at 2 minutes per side.) Will definitely make again.
(4)
08/25/2015
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!:)
(3)
05/21/2017
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.
(2)
09/20/2015
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; simple ingredients great flavor.
(2)
07/26/2016
My family loves this (chicken bacon=no brainer). I cook the chicken in butter and skip making the sauce. I serve this with cheesy mashed potatoes. Really good. It seems 'fancy' but is relatively simply.
(1)
10/23/2015
Very very easy and my whole family loved it. We will definitely make this again.
(1)