Citrus-Herb Chicken Saltimbocca
Bring Italian flavors to your kitchen with this easy Chicken Saltimbocca recipe. Learn tips for juicy chicken, crisp prosciutto, and a flavorful pan sauce.
Servings: 4 servings
Equipment
- large skillet
Ingredients
- 4 chicken breasts boneless and skinless
- salt and freshly ground black pepper
- 8 thin slices prosciutto
- 8 fresh sage leaves
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ cup dry white wine or chicken broth
- ¼ cup chicken stock
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- fresh parsley for garnish
Instructions
Prep the Chicken
- Lightly pound each chicken breast to about 1/2-inch thickness. Season both sides with salt, pepper, and lemon zest.
Assemble the Saltimbocca
- Place 2 sage leaves on each chicken breast. Top with a slice of prosciutto and press gently to adhere.
Cook the Chicken
- Heat olive oil in a large skillet over medium heat.
- Place chicken, prosciutto-side down first, and cook for 3–4 minutes until golden.
- Flip and cook for another 3–4 minutes, until the chicken is cooked through. Remove chicken and set aside.
Make the Sauce
- Reduce the heat to medium-low. Add butter to the skillet.
- Stir in white wine, chicken stock, and Dijon mustard.
- Simmer for 2–3 minutes, scraping up any browned bits.
- Add lemon juice and stir.
Finish the Dish
- Return chicken to the skillet, spoon sauce over the top, and heat through for 1–2 minutes.
Serve
- Plate chicken, drizzle with remaining sauce, and garnish with fresh parsley.
- Serve with sautéed spinach, roasted potatoes, or a light pasta.