Chicken Saltimbocca Recipe

Prepare chicken

Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, pound to an even thickness about 1/4 inch (6 mm). Trim any ragged edges so pieces are roughly the same size.

Season and assemble

Pat the pounded chicken dry with paper towels. Season both sides lightly with kosher salt and black pepper. Lay one prosciutto slice over the top of each chicken breast, then arrange 3 fresh sage leaves on top of the prosciutto. Fold the prosciutto around the chicken or leave it flat and secure the sage and prosciutto in place with 2 toothpicks per breast (insert through the prosciutto and chicken).

Spread the all-purpose flour in a shallow dish. Lightly dredge each assembled chicken breast in the flour, shaking off any excess. Place the dredged pieces on a tray while you heat the pan. Reserve remaining flour.

Heat pan

In a large skillet (preferably stainless steel or nonstick) heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat until the butter is foamy and starting to brown slightly.

Sear chicken

Add two chicken breasts to the pan, prosciutto-sage side down if possible. Cook without moving for 2–3 minutes until the prosciutto is crisp and golden. Flip and cook the other side for 2–3 minutes until golden and the chicken registers about 145°F (63°C) in the thickest part. Transfer to a plate and tent with foil. Repeat with the remaining 1 tablespoon olive oil and 2 tablespoons butter and the other two chicken breasts.

Make sauce

Reduce heat to medium. Carefully pour off any excess fat if the pan is very greasy, leaving about 1 tablespoon of fond. Add the white wine to the hot skillet, scraping the bottom with a wooden spoon to loosen browned bits. Let the wine reduce by about half, about 2–3 minutes. Add the chicken broth, lemon juice, and lemon zest and simmer 2–3 minutes to meld flavors.

Finish sauce

Stir in the capers (if using) and swirl in the remaining tablespoon of butter to enrich and slightly thicken the sauce. Taste and adjust seasoning with a little salt and pepper if needed. Return the chicken to the pan with any accumulated juices and spoon sauce over each piece. Warm through 1–2 minutes so internal temperature reaches 150–155°F (65–68°C) and sauce coats the chicken.

Remove toothpicks before plating. Transfer each chicken breast to plates, spoon extra sauce over top, sprinkle with chopped parsley and serve with lemon wedges on the side.