Delicious Saltimbocca Alla Romana is a quick and flavorful Italian dish featuring chicken breasts topped with prosciutto and sage, cooked in a buttery white wine sauce.
Place the chicken breasts between two sheets of plastic wrap and gently pound them to about 1/4 inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
Lay 2 slices of prosciutto on each chicken breast, followed by 2 sage leaves. Press down gently to adhere.
Dredge each chicken breast in flour, shaking off any excess.
In a large skillet, melt the butter and olive oil over medium heat. Once hot, add the chicken breasts, prosciutto side down, and cook for about 4-5 minutes until golden brown.
Carefully flip the chicken breasts and cook for another 4-5 minutes until the other side is golden and the chicken is cooked through.
Remove the chicken from the skillet and keep warm on a plate.
Pour the white wine into the skillet, scraping up any browned bits from the bottom. Allow it to simmer for about 2-3 minutes until slightly reduced.
Return the chicken to the skillet, spooning some of the sauce over the top, and cook for an additional minute to heat through.
Serve immediately, drizzled with the pan sauce.
Notes
For a lighter version, use turkey cutlets instead of chicken.
Add a squeeze of fresh lemon juice over the chicken just before serving for a bright flavor boost.