Chicken Saltimbocca

Prep Time: 5 min
Cook Time: 10 min
Serves: 2

A fancy dinner for two doesn’t always have to equal hours in the kitchen. No one will ever know that this chicken saltimbocca with white wine pan sauce comes together quickly with minimal preparation but maximum taste.


2 Chicken cutlets
1/4 tsp (1.25 mL) salt
1/4 tsp (1.25 mL) pepper
2 large sage leaves
2 slices speck or prosciutto
1/4 cup (60 mL) plus 2 tsp all-purpose flour, divided
1 tbsp (15 mL) butter
1 tbsp (15 mL) vegetable oil
1 garlic clove, thinly sliced
1/3 cup (75 mL) sodium reduced chicken broth
2 tbsp (30 mL) white wine
1.5 tbsp (15 mL) lemon juice
1 small bunch asparagus, steamed


1 Season chicken with salt and pepper. Place a sage leaf on each and top with prosciutto, pressing down to adhere and wrapping around if there is overhang. 
2 Place ¼ cup of the flour in a shallow bowl and lightly coat chicken on both sides.
3 Melt butter with oil in large skillet over medium high heat. Add chicken to pan, prosciutto side down. Cook until prosciutto is crisp and chicken is cooked through, about 4 minutes per side. Remove chicken to plate.
4 In same skillet over medium heat, add garlic slices and sauté until fragrant, about 1 minute. Sprinkle in remaining 2 teaspoons flour and cook until golden, 1 minute. Whisk in broth, wine and lemon juice and cook until thickened, about 1 minute. 
5 Place a chicken cutlet on each of 2 plates and drizzle with sauce. Serve with asparagus and extra sauce.