Chicken Saltimbocca Skillet
Silky pan-seared chicken cutlets wrapped in thin prosciutto crisp to a light, lacy finish while fresh sage leaves release a peppery, herbal note. The quick deglaze with white wine and chicken stock makes a glossy pan sauce that balances salty, bright, and buttery flavors, and a squeeze of lemon lifts the whole dish.
Swapments are straightforward: use ham if prosciutto is hard to find, or baby spinach tucked under the prosciutto for extra greens. If you prefer no wine, replace it with an equal amount of extra stock and a splash of white-wine vinegar for acidity. For an easier, hands-off option, butterfly the breasts or use thin-cut cutlets to keep the cooking time short.
Serve with simple sides that soak up the sauce: buttery mashed potatoes, quick buttered noodles, or roasted asparagus. This skillet recipe works well for weeknight dinners, relaxed weekend meals, or scaled up for small dinner parties — it holds its texture if kept warm for a short while and reheats gently without drying out.
How to Make It
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1
Pat the chicken breasts dry and, if needed, butterfly or pound to about 1 cm thickness; season both sides lightly with salt and pepper.
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2
Lay one sage leaf on each chicken piece, then wrap each with one slice of prosciutto so the prosciutto covers the chicken and holds the sage in place.
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3
Place the flour in a shallow dish and lightly dredge each wrapped chicken, shaking off excess flour.
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4
Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of the butter; swirl to melt.
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5
Add the chicken to the pan, seam-side down, and cook without moving until the prosciutto is crisp and golden, about 3–4 minutes; flip and cook the second side 3–4 minutes until the chicken is cooked through (internal temperature 74°C/165°F). Transfer the chicken to a plate and tent loosely with foil.
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6
Reduce heat to medium and add the white wine to the skillet, scraping up browned bits with a wooden spoon; simmer until reduced by half, about 2 minutes.
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7
Add the chicken stock and the remaining 1 tablespoon butter and simmer until the sauce is slightly thickened, about 2 minutes.
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8
Remove the skillet from heat and stir in the juice of half the lemon and three-quarters of the chopped parsley; taste and adjust seasoning with salt, pepper, or an extra squeeze of lemon if desired.
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9
Return the chicken to the skillet and spoon sauce over each piece to warm through for 1 minute.
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10
Serve the chicken topped with the remaining parsley and lemon wedges alongside a starch or vegetables to soak up the pan sauce.
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