Chicken Saltimbocca
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp salt
- 8 large fresh sage leaves
- 4 thin slices prosciutto
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tbsp unsalted butter
For the sauce
- ½ cup white grape juice
- ½ cup low-sodium chicken broth
- 1 tbsp unsalted butter
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Season the top side of each cutlet lightly with salt.
- 2
Lay 2 sage leaves flat on the seasoned side of each cutlet, then drape 1 slice of prosciutto over the top, pressing gently so it adheres. Dust the prosciutto side lightly with flour, then flip and dust the chicken side as well, shaking off any excess.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!