This Chicken Saltimbocca in a white wine sauce has deliciously crisp prosciutto, fresh sage, and browned bubbly cheese on top. The perfect one skillet meal for dinner.
- 4 chicken cutlets or chicken breasts (1 1/2 lbs) pounded thin (1/4 inch)
- 1 tbsp+ 3 tbsp olive oil
- 6 slices prosciutto
- 4 thin slices provolone cheese
- 1 tbsp fresh sage, chopped + 12 full leaves
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 small shallot, minced
- 1/4 cup dry white wine
- 1/2 cup low sodium chicken broth
- Juice of 1/2 a lemon, about 2 tbsp
- 1/2 tsp red pepper flakes
- Freshly ground black pepper
- Using a mallet or meat tenderizer, pound the chicken to a thin even consistency, about 1/4 inch. Rub 1 tbsp of olive oil on the breasts and add some freshly ground black pepper.
- Turn oven to 400 degrees F.
- In a cast iron skillet over medium/low heat, add 3 tbsp of olive oil. Once shimmering, add the 12 pieces of whole sage leaves spread out in the skillet. Allow to lightly “fry” for about 30 seconds. Remove from the pan using tongs and set aside on paper towel to drain excess oil.
- Turn the heat to medium/high and add the chicken to the skillet. Allow the chicken to sear/brown for about 2 minutes on each side. Remove from the skillet and set aside on a plate.
- Return the skillet to medium heat and add 2 tbsp unsalted butter. Once the butter has melted, add in the minced sage, garlic, and shallots. Sauté for 1 minute, until the garlic becomes fragrant. Add in the 1/4 cup of white wine and allow the pan to deglaze and the liquid to reduce by half. Once liquid has reduced, add in the chicken broth, fresh lemon juice, and red pepper flakes. Stir all the ingredients together and lower the heat to low.
- Return the chicken back into the skillet. Place 2 pieces of the lightly fried sage leaves on each piece of chicken, followed by a slice of prosciutto. For the larger pieces of chicken you can use two slices to ensure the top of the chicken is covered. Then place one slice of provolone over the prosciutto, followed by 1 more sage leaf on top.
- Place skillet in the oven for 10 minutes until the chicken is fully cooked through (165 degrees F internal temperature) and the cheese is melted and bubbly. If you want the cheese more melted/browned, low broil for 1 minute. Carefully remove from the oven and serve along with your favorite side dish.
- Prosciutto and provolone are naturally salty, which is why I didn’t add extra salt to the dish. Be mindful if adding extra salt.
Keywords: chicken saltimbocca, saltimbocca, cast iron, chicken, white wine sauce, prosciutto, sage