30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Buca Di Beppo Chicken Saltimbocca
A classic Italian-American dish featuring chicken cutlets topped with prosciutto and sage, pan-fried and served in a white wine sauce.
Total Time
60
Yield
4
Calories
650 cal
Difficulty
Medium
Cuisine
Italian
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What You'll Need
Equipment:
Large skillet, Plastic wrap, Meat mallet, Toothpicks •
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Instructions
Place chicken breasts between two sheets of plastic wrap and pound to 1/4 inch thickness.
Season Chicken with garlic powder, salt, and pepper.
Dredge chicken in flour, shaking off excess.
Top each chicken breast with 2-3 slices of prosciutto and 4 sage leaves. Secure with toothpicks.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken for 3-4 minutes per side, or until golden brown and cooked through.
Remove chicken from skillet and set aside.
In the same skillet, add butter and melt. Pour in white wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in lemon juice. Return chicken to the skillet and simmer for 2-3 minutes, spooning sauce over the chicken.
