Chef John’s Chicken Saltimbocca

Recipe View Prepare the Chicken: Place chicken breasts between two sheets of heavy-duty plastic wrap on a flat surface. Using the smooth side of a meat mallet, pound the chicken to an even 3/8-inch thickness. Season lightly with salt and freshly ground black pepper. (5 minutes)

Recipe View Assemble the Saltimbocca: With the smoother side of the chicken facing up, arrange 2 to 4 fresh sage leaves on each breast. The more sage you use, the stronger the sage flavor will be. Cover the sage with a single layer of prosciutto, ensuring the sage is completely covered. (5 minutes)

Recipe View Chill: Cover the assembled chicken breasts with a fresh piece of plastic wrap and press down firmly to help the prosciutto adhere. Refrigerate for at least 30 minutes to allow the flavors to meld and the chicken to firm up. (30 minutes)

Recipe View Sear the Chicken: Heat olive oil in a non-stick skillet over medium-high heat. Place the chicken breasts, prosciutto-side down, in the hot pan. Sear until the prosciutto is lightly browned and crispy, about 3 minutes. (3 minutes)

Recipe View Cook: Turn the chicken over and cook until it is no longer pink in the center and the juices run clear when pierced with a fork, about 3 minutes more. The exact cooking time will depend on the size and thickness of the chicken breasts. Use a meat thermometer to ensure an internal temperature of 165°F (74°C). (3 minutes)

Recipe View Rest: Turn off the heat and transfer the chicken to a plate. Tent loosely with foil to keep warm while you prepare the sauce. (2 minutes)

Recipe View Make the Pan Sauce: Add Marsala wine (or white wine), lemon juice, and chicken broth to the same skillet, along with any accumulated juices from the plate where the chicken rested. Return the pan to medium-high heat and bring to a boil. Cook until the sauce has reduced by about half, approximately 3 minutes. (3 minutes)

Recipe View Finish the Sauce: Reduce the heat to low and swirl in cold butter until it is fully melted and incorporated into the sauce, creating a glossy, emulsified sauce. (2 minutes)

Recipe View Serve: Generously spoon the Marsala-lemon pan sauce over the chicken saltimbocca. Garnish with a lemon wedge on the side, if desired. Serve immediately and enjoy! (2 minutes)