Prosciutto-Wrapped Chicken Saltimbocca

Name: Prosciutto-Wrapped Chicken Saltimbocca
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 0.5 tsp Black Pepper; 0.5 stick Butter; 16 whole Fresh Dill; 3 tbsp Olive Oil; 16 slices Prosciutto; 1 cup Reduced-Sodium Chicken Broth; 1 tsp Salt; 1 cup White Wine; 8 whole Whole Chicken

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free Carnivore 🥩Comfort-Food

Prosciutto-Wrapped Chicken Saltimbocca marries juicy chicken cutlets with earthy sage and salty prosciutto, then finishes with a buttery white wine and broth reduction. The sauce is silky and bright, balancing richness with a gentle herbal note. Serve it for a weeknight dinner or an elegant date-night meal alongside simple greens or roasted potatoes.

Prep15 mins
Cook15 mins
Serves8
DifficultyMedium

1

If the cutlets are thick, place them between 2 sheets of wax paper and pound them to 1/2-inch thickness using the flat side of a meat mallet or the bottom of a small, heavy skillet. Season with salt and pepper. Lay 2 large sage leaves on each cutlet, then wrap 2 slices prosciutto crosswise around each cutlet to hold the sage in place.
2

Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add 4 cutlets and cook until they are no longer pink in the center and the juices run clear, about 2 minutes per side. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C). Transfer the cutlets to a platter and tent with foil to keep warm. Repeat with the remaining 1 1/2 tablespoons olive oil and the remaining 4 cutlets.
3

Pour the wine into the same skillet and simmer, scraping up any browned bits with a wooden spoon, for about 1 minute. Add the broth and simmer until slightly reduced, 4 to 5 minutes. Remove from the heat; add the butter and swirl the skillet until the butter melts and the sauce turns creamy. Spoon 2 tablespoons of sauce over each cutlet to serve.