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Italian Chicken Saltimbocca

Light and Zesty Italian Chicken Saltimbocca in 30 Minutes

Enjoy a quick and easy Italian Chicken Saltimbocca recipe, blending juicy chicken, savory prosciutto, and fragrant sage in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Skinless Chicken Cutlets Use thin cutlets for quick cooking.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for more flavor.
  • 8-12 leaves Sage Leaves Essential for flavor; fresh thyme can substitute.
  • 4 slices Prosciutto Turkey bacon can be a lower-sodium alternative.
For the Sauce
  • 2 tablespoons Olive Oil Avocado oil can be used for milder flavor.
  • 1 cup Low Sodium Chicken Broth Vegetable broth for vegetarian option.
  • 1 tablespoon Fresh Lemon Juice Add lemon zest for extra flavor.
  • 1 tablespoon Cornstarch Arrowroot powder can be a substitute.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Season the Chicken: Pat chicken cutlets dry, season with salt, pepper, and garlic powder on both sides.
  2. Wrap the Chicken: Place sage leaves on each cutlet, wrap with prosciutto, and set aside.
  3. Heat the Pan: Heat olive oil in a skillet, cook wrapped cutlets for 4-5 minutes per side until golden brown.
  4. Keep the Chicken Warm: Remove chicken, cover with foil to keep warm and allow juices to redistribute.
  5. Make the Sauce: Use drippings, add chicken broth and lemon juice, stir in cornstarch, and bring to a gentle boil.
  6. Serve it Up: Drizzle sauce over the chicken, garnish as desired, and serve.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 1gVitamin A: 300IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze in a freezer-safe container for up to 2 months. Reheat gently with chicken broth for moisture.

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