Chicken Saltimbocca Recipe

Butterfly and pound

Slice each chicken breast horizontally to create two thinner cutlets (or butterfly and then place between plastic wrap and pound to 1/4-inch thickness). Trim any fat. Pat dry with paper towels.

Season and dredge

Combine the flour, salt and pepper on a plate. Lightly dredge both sides of each chicken cutlet in the seasoned flour, shaking off excess. Set aside on a tray.

Sear

In a large skillet over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. When hot and shimmering, add two chicken cutlets (do not overcrowd). Cook 2-3 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a plate and keep warm; repeat with remaining two cutlets, adding remaining 1 tablespoon butter and 1 tablespoon olive oil if needed.

Assemble with prosciutto, sage and spinach

Reduce heat to medium. In the same skillet add the minced garlic and cook 30 seconds until fragrant (do not brown). Add the fresh spinach and sauté 1-2 minutes until wilted. Push spinach to the side and return the cooked chicken to the skillet. On each cutlet, place one prosciutto slice, 2 sage leaves, a portion of wilted spinach, and top with 2 ounces (about 1/2 cup by volume) of fresh mozzarella per cutlet, distributing cheese evenly.

Melt cheese

Cover the skillet with a lid for 2-3 minutes over low heat until the mozzarella melts and prosciutto warms through. If your skillet is not oven-safe and you prefer, transfer the skillet contents to a 350°F (175°C) oven for 4-6 minutes to melt the cheese.

Deglaze

Remove the chicken to a warm plate temporarily if needed. With the skillet still over medium heat, add the white wine and use a wooden spoon to scrape up browned bits from the pan. Let the wine reduce by about half, approximately 1-2 minutes.

Add broth and lemon

Add the chicken broth and lemon juice; simmer 1-2 minutes to combine flavors.

Finish sauce

Stir in the remaining 1 tablespoon butter and the heavy cream. Simmer gently 1 minute until slightly thickened. Taste and adjust seasoning with remaining salt and pepper if needed. Stir in grated Parmesan and red pepper flakes.

Return chicken to sauce

Return the assembled chicken cutlets to the pan, spoon the sauce and wilted spinach over the top to coat. Warm through 1 minute.

Transfer each chicken cutlet to a plate, spoon additional sauce over the top, and garnish with chopped fresh parsley. Serve immediately with a side of pasta, mashed potatoes, or crusty bread to soak up the sauce.