Go Back

Chicken Saltimbocca

Servings 4 servings


  • 4 4-ounce, or 115 g chicken cutlets
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 sage leaves
  • 4 thin slices prosciutto halved lengthwise
  • 1 tablespoon 14 g butter
  • 1 tablespoon 15 ml olive oil
  • 1/2 cup 120 ml gluten-free chicken broth
  • 1/2 teaspoon cornstarch
  • 1/4 cup 60 ml white wine


  • Sprinkle the chicken cutlets evenly with salt and pepper. Top each cutlet with 3 sage leaves and wrap each with 2 strips of prosciutto. Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 2 to 3 minutes on each side, or until done.
  • Meanwhile, combine the chicken broth and cornstarch in a small bowl; set aside. Remove the chicken from the skillet and keep warm.
  • Add the wine to the skillet and scrape browned bits from the bottom of the pan. Add the chicken broth mixture to the pan, and cook for 2 minutes, or until the sauce thickens.
  • Spoon the sauce over the chicken and serve.