Chicken saltimbocca with garlic spinach
20 min · 56 g protein · 453 cals / serving
Thin chicken cutlets wrapped in prosciutto and fresh sage, seared until the ham crisps, then bathed in a little white wine and lemon butter sauce. Saltimbocca means 'jumps in the mouth', and on a bed of garlicky spinach it is on the table in 20 minutes.
Ingredients
- 2 breasts (14 oz) chicken breast, each sliced in half horizontally into 2 thin cutlets
- 1/4 tsp black pepper
- 8 leaves fresh sage
- 4 thin slices prosciutto, halved
- 4 tsp olive oil, divided
Pan sauce
- 1/4 cup white wine, dry
- 1/2 cup chicken broth, low-sodium
- 1/2 tbsp butter
- 1 tbsp lemon juice
Garlic spinach
- 2 cloves garlic, sliced
- 10 oz baby spinach
- 1 pinch salt
Steps
- Pound the cutlets between sheets of plastic wrap to an even 1/4 inch if they are thicker. Season with pepper (no salt — the prosciutto brings it), lay 2 sage leaves on each and wrap a half slice of prosciutto over the top, pressing it on.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the cutlets prosciutto side down for 3 minutes until crisp, then turn and cook 2–3 minutes more, until the chicken reads 165°F. Move to a plate.
- Pour the wine into the pan and scrape up the brown bits as it bubbles for a minute, then add the broth and boil 2–3 minutes until reduced by half. Swirl in the butter and lemon juice, return the chicken and any juices, and spoon the sauce over.
- Meanwhile, in a second large pan (or in the first one once the chicken is plated), warm the remaining teaspoon of oil with the garlic for 30 seconds, add the spinach and salt and toss 2 minutes until just wilted. Serve the chicken on the spinach with the sauce poured over.
Good to know
Can I use turkey or pork cutlets?
Yes, both are traditional in Italy (the Roman original is veal). Use thin turkey breast steaks or pork loin slices and cook them the same way.
Should I dust the chicken in flour?
Many versions do; it browns a little more and thickens the sauce slightly. Leaving it out keeps the dish gluten-free and the sauce is still glossy from the butter.
Per
- Calories
- 137
- Protein
- (53%)
- 17 g
- Fat
- (42%)
- 6 g
- Carbohydrates
- (5%)
- 2 g
- of which sugar
- <1 g
- Fiber
- 1 g
- Sodium
- 380 mg
About 75% of the alcohol remains after cooking; the label counts only that.
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 907 kcal goes into the pot and 970 g of ingredients comes out as about 660 g of food: 137 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.