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–+ servings
chicken saltimbocca.
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5 from 3 votes

Dad's Chicken Saltimbocca

I grew up eating Dad’s saltimbocca: thinly sliced chicken wrapped in prosciutto and sage, pan seared and topped with a luscious diced tomato sauce. It’s perfection!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Servings: 2 people
Author: Grace Vallo

Ingredients

  • 1 pound chicken cutlets about 4 pieces that are ¼ inch thick
  • 4 large slices prosciutto thinly sliced
  • 1/3 pound fontina cheese thinly sliced
  • 14.5 ounce can petite diced tomatoes
  • ¼ cup dry white wine like pinot grigio or sauvignon blanc
  • 1/3 cup all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 large shallot finely chopped
  • 14 fresh sage leaves plus more to garnish
  • Salt to taste

Instructions

  • To make the chicken: preheat oven to 300 degrees. Place about 3 sage leaves on top of each chicken cutlet. Wrap each chicken cutlet with a large prosciutto slice. It’s okay if the ends of the chicken cutlets are exposed (not wrapped with prosciutto!), but make sure sage leaves are covered by prosciutto so they don’t fall out of the chicken “package” when cooking. Lightly coat each piece of wrapped chicken with flour, dusting off any excess.
  • Add 1 tablespoon butter and 2 tablespoons olive oil to a large nonstick skillet over high heat. Let butter melt. Add chicken to pan. Let the chicken cook for about 3-4 minutes per side, until golden brown.
  • Transfer chicken to a baking sheet and place in 300-degree oven for about 5 minutes, until chicken registers at least 165 degrees.
  • To make the sauce (while chicken is in the oven): over medium-high heat, add shallot to the skillet you cooked the chicken in. Sauté shallot for 2 minutes. Add wine and then about 2/3 of the can of petite diced tomatoes. Stir. Add a tablespoon of butter and salt to taste. Add 2 sage leaves to perfume the sauce. Stir again until combined and warm.
  • To assemble: When chicken is cooked through, add a layer of fontina cheese. Let melt in oven for about 2 minutes. Serve chicken with a few tablespoons of tomato pan sauce!

Video

Nutrition

Serving: 1serving | Calories: 1019kcal | Carbohydrates: 35g | Protein: 76g | Fat: 62g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 274mg | Sodium: 1339mg | Potassium: 1611mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1556IU | Vitamin C: 23mg | Calcium: 514mg | Iron: 5mg