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Photo: Mark Thomas; Styling: Lynn Miller Photo by: Photo: Mark Thomas; Styling: Lynn Miller

Chicken Saltimbocca

All You MAY 2010

  • Yield: Serves 4
  • Cook time: 8 Minutes
  • Prep time: 10 Minutes
  • Cost Per Serving:$2.93


  • 1/2 cup all-purpose flour
  • 12 fresh sage leaves, finely chopped
  • 4 boneless, skinless chicken breast halves (about 1 lb. total), pounded to 1/3-inch thickness
  • Salt and pepper
  • 8 thin slices prosciutto
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons olive oil
  • 1/2 lemon, cut into wedges


1. Place flour in a shallow bowl and stir in sage. Sprinkle chicken with salt and pepper. Coat each breast with seasoned flour, shaking excess back into bowl. Drape a slice of prosciutto over each side of each breast, overlapping slightly.

2. Warm half of butter and oil in a large skillet over medium-high heat. Carefully add half of chicken, taking care to keep prosciutto in place. Cook until browned on both sides, turning once, 4 to 6 minutes total. Transfer chicken to a plate and cover to keep warm. Repeat with remaining butter, oil and chicken. Serve immediately with lemon wedges on the side.

Nutritional Information

Amount per serving
  • Calories: 330
  • Fat: 14g
  • Saturated fat: 5g
  • Protein: 36g
  • Carbohydrate: 13g
  • Fiber: 1g
  • Cholesterol: 92mg
  • Sodium: 1136mg

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Chicken Saltimbocca Recipe