Chicken Saltimbocca

Recipe View Prepare the Chicken: If the chicken cutlets are thick, place them between two sheets of parchment paper. Gently pound them to an even 1/2-inch thickness using a meat mallet or the bottom of a heavy skillet. This ensures even cooking. Season the cutlets generously with salt and pepper. (5 minutes)

Recipe View Assemble the Saltimbocca: Place two fresh sage leaves atop each seasoned chicken cutlet. Drape two thin slices of prosciutto crosswise over the sage, ensuring it adheres well to the chicken. The prosciutto will help keep the sage in place during cooking. (10 minutes)

Recipe View Sear the Chicken: Heat 1 1/2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Carefully add 4 chicken cutlets to the hot skillet, ensuring not to overcrowd the pan. Cook for approximately 2 minutes per side, or until the chicken is cooked through, no longer pink inside, and the juices run clear. An instant-read thermometer should register 165°F (74°C). (8-10 minutes)

Recipe View Rest and Repeat: Transfer the cooked chicken cutlets to a serving platter and tent loosely with aluminum foil to keep warm. Repeat the searing process with the remaining 1 1/2 tablespoons of olive oil and the remaining 4 chicken cutlets. (8-10 minutes)

Recipe View Create the Sauce: Pour the dry white wine into the same skillet used to cook the chicken. Bring to a simmer over medium heat, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Cook for about 1 minute, allowing the wine to reduce slightly. (5 minutes)

Recipe View Simmer and Reduce: Pour in the low-sodium chicken broth and continue to simmer for approximately 4 to 5 minutes, or until the sauce has slightly reduced and thickened. (5 minutes)

Recipe View Emulsify the Sauce: Remove the skillet from the heat. Add the cold, cubed butter to the pan and gently swirl the skillet until the butter is completely melted and the sauce becomes creamy and emulsified. The cold butter adds richness and helps to create a velvety texture. (2 minutes)

Recipe View Serve: Spoon approximately 2 tablespoons of the luscious buttery wine sauce over each Chicken Saltimbocca cutlet. Serve immediately and enjoy! (2 minutes)