Pioneer Woman Chicken Saltimbocca

Pioneer Woman chicken saltimbocca takes 20 minutes and chicken cutlets, sage and prosciutto to make a juicy, savory Italian dinner with a lemony white wine pan sauce. It's an easy weeknight chicken dinner for Valentine's Day, date night or Sunday supper, and it's cooked in one skillet.

Wrap each cutlet snugly in the prosciutto, so the sage leaves stay pressed against the chicken while it sears. Skip that and the leaves slide off in the pan, taking the best flavor with them.

Whisking the cornstarch into the cold stock, wine and lemon juice before it hits the skillet gives you a smooth sauce that thickens in 2 minutes. Making it in the same pan also lifts every browned bit of prosciutto off the bottom, so the sauce tastes like the chicken.

Pioneer Woman Chicken Saltimbocca

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

475

kcal

Thin chicken cutlets sear under a crisp prosciutto wrap and stay juicy inside. A quick garlic, lemon and white wine sauce made in the same skillet pulls it all together.

Ingredients

• 1 1/4 tsp. salt, divided
  

• 6 (4 oz.) chicken cutlets
  

• 18 fresh sage leaves
  

• 6 thin slices of prosciutto, each cut in half lengthwise (12 strips)
  

• 1 tbsp. olive oil
  

• 2/3 c. chicken stock
  

• 1/4 c. dry white wine (such as Pinot Grigio)
  

• 3 tbsp. fresh lemon juice
  

• 1 tsp. cornstarch
  

• 2 tbsp. unsalted butter
  

• 2 garlic cloves, minced
  

• 1/4 tsp. ground black pepper
  

• Chopped parsley and lemon wedges, for garnish
  

Directions

• Season and wrap: Sprinkle 1 teaspoon of the salt over both sides of 6 chicken cutlets. Top each cutlet with 3 fresh sage leaves, then wrap 2 strips of prosciutto around each one to hold the sage in place.
• Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat and add 3 wrapped cutlets. Cook 2 to 3 minutes on each side until cooked through, then move them to a platter and cover with foil.
• Cook the second batch: Add the remaining 3 wrapped cutlets to the skillet and cook them the same way, 2 to 3 minutes per side. Once they're done, add them to the platter and take the skillet off the heat.
• Mix the sauce base: Whisk together 2/3 cup chicken stock, 1/4 cup dry white wine, 3 tablespoons fresh lemon juice and 1 teaspoon cornstarch in a small bowl. Keep whisking until it's completely smooth, so the sauce won't clump.
• Make the pan sauce: Melt 2 tablespoons unsalted butter in the same skillet over medium heat, then add 2 minced garlic cloves and cook 30 seconds, scraping up the browned bits. Stir in the stock mixture, the remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper, then boil 2 minutes, stirring, until slightly thickened.
• Sauce and serve: Spoon the sauce over the cutlets on the platter. Then garnish with chopped parsley and lemon wedges.

Tools for this recipe

• John Boos maple cutting board, 18 x 12, OXO 12-inch locking tongs, OXO 11-inch balloon whisk, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, just slice boneless skinless breasts in half horizontally so you get thinner pieces that cook through in 2 to 3 minutes per side. Pounding them to an even thickness also helps, since thick spots stay raw while the prosciutto browns.

What can I use instead of white wine?

Extra chicken stock works if you'd rather skip the wine, and an extra tablespoon of lemon juice makes up for the missing acidity. The sauce will taste a little milder, but it still thickens the same way.

Can I wrap the chicken ahead of time?

You can wrap the cutlets with the sage and prosciutto, cover them and keep them in the fridge overnight. Then sear them straight from the fridge, which saves most of the prep on a busy night.

How do I store and reheat leftovers?

Keep the chicken and sauce together in an airtight container in the fridge for up to 3 days. Warm it gently in a skillet over low heat, since high heat dries out thin cutlets and makes the prosciutto tough.

Why did my prosciutto fall off in the pan?

Loose wrapping is the usual reason, so overlap the strips around the cutlet and tuck the ends underneath. Laying the chicken in the pan with the seam side down for the first sear also helps it hold together.