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–+ servings

Chicken Saltimbocca for Two

A flavorful recipe for two that highlights the harmony of tender chicken, savory prosciutto, and fragrant sage—perfect for a cozy dinner. This easy chicken saltimbocca recipe delivers rich flavor and a touch of elegance in just 45 minutes.
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Total Time 45 minutes
Course Main Dish
Cuisine Italian-American
Servings 2

Equipment

  • 12-inch skillet
  • Plastic wrap and meat pounder (if making cutlets from whole breasts)
  • Paper towels
  • Shallow dish
  • Slotted spoon

Ingredients
  

  • ¼ cup plus ½ teaspoon all-purpose flour divided
  • 4 4-ounce chicken cutlets, ¼ inch thick, trimmed
  • ¼ teaspoon pepper
  • 2 teaspoons minced fresh sage plus 4 large fresh sage leaves
  • 4 thin slices prosciutto about 1½ ounces
  • 2 tablespoons extra-virgin olive oil plus more as needed
  • 1 small shallot minced
  • ⅓ cup chicken broth
  • ¼ cup dry vermouth or dry white wine
  • 1 tablespoon unsalted butter chilled
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon lemon juice

Instructions
 

  • Prep the Chicken: Pour ¼ cup flour into a shallow dish. Pat chicken dry with paper towels, season with pepper. One at a time, coat cutlets in flour. Sprinkle minced sage on one side, then lay a slice of prosciutto on top and press down to adhere.
  • Crisp the Sage Leaves: In a 12-inch skillet over medium-high heat, warm olive oil. Fry fresh sage leaves until they start to crisp and darken, 15–20 seconds. Transfer them to a paper towel-lined plate using a slotted spoon.
  • Brown the Cutlets: In the same skillet, place cutlets prosciutto-side down. Sear for 2 minutes until golden, flip, and cook the other side for about 1 minute. Remove to a plate and tent loosely with foil.
  • Make the Sauce: Discard excess oil, leaving about 1 teaspoon. Add shallot and sauté over medium heat until soft, roughly 2 minutes. Stir in remaining ½ teaspoon flour and cook for another minute. Gradually mix in broth and vermouth, scraping the skillet. Let it simmer until reduced to about ⅓ cup, 3–5 minutes.
  • Finish and Serve: Return chicken to the pan, prosciutto side up, and heat briefly until warmed through. Remove from heat, stir in butter, parsley, and lemon juice. Adjust seasoning with salt and pepper. Spoon sauce over cutlets, garnish with fried sage leaves, and serve.

Notes

  • You can skip the fried sage leaves for a simpler version; just omit the four fresh leaves and step 2.
  • Prosciutto should be thinly sliced but not paper-thin—ensure it covers one side of the cutlet.
  • For the best results, avoid overcrowding the skillet when browning the chicken.
Keyword chicken saltimbocca for two, easy chicken dinner ideas, prosciutto chicken recipe, recipes for two, sage chicken skillet
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