Saltimbocca, which literally translates to "jumps in your mouth," is a that deserves to make a comeback in home kitchens. Though it's traditionally prepared in restaurants with veal, chicken cutlets are a simple and worthy substitute. With a quick garlicky white wine pan sauce, it's a dinner equally suitable for a weeknight or a special occasion.

In this recipe, seasoned chicken is topped with sage and wrapped in prosciutto before being cooked in a . (They're only seared for about 3 minutes per side!) Starting with chicken cutlets keeps the time for prep and cooking minimal. If you want to start with boneless skinless chicken breasts, carefully slice them in half to create thinner pieces.

To save even more time, the chicken can be wrapped ahead of time, then stored in the refrigerator, covered, overnight.

What is chicken saltimbocca made of?

Chicken saltimbocca recipes usually start with chicken cutlets or butterflied boneless skinless chicken breasts. Sage and prosciutto are classic, as is a quick, white wine pan sauce.

What should I serve with chicken saltimbocca?

You're going to want something on the plate that can soak up some of the white wine sauce. are perfect for a , as are and crusty bread. Or, add something green, like or to add balance.

1 1/4 tsp.

salt, divided

6

(4 oz.) chicken cutlets

18

fresh sage leaves

6

thin slices of prosciutto, each cut in half lengthwise (12 strips)

1 tbsp.

olive oil

2/3 c.

chicken stock

1/4 c.

dry white wine (such as Pinot Grigio)

3 tbsp.

fresh lemon juice

1 tsp.

cornstarch

2 tbsp.

unsalted butter

2

garlic cloves, minced

1/4 tsp.

ground black pepper

Chopped parsley and lemon wedges, for garnish 

Step  1 Sprinkle 1 teaspoon of salt over both sides of the cutlets. Top each cutlet with 3 sage leaves. Wrap 2 strips of prosciutto around each cutlet, securing the sage leaves in place.  Step  2 Heat the oil in a large skillet over medium heat. Add 3 wrapped cutlets to the skillet and cook 2 to 3 minutes on each side or until cutlets are cooked through. Transfer the cooked chicken to a platter; cover with foil to keep warm. Repeat with the remaining wrapped cutlets. Remove skillet from heat. Step  3 Whisk together the stock, wine, lemon juice, and cornstarch in a small bowl until smooth. Step  4 Melt the butter in the same skillet over medium heat. Add the garlic; cook 30 seconds, scraping any browned bits from the bottom of the skillet. Stir in the broth mixture and the remaining 1/4 teaspoon salt and black pepper. Bring to a boil; cook 2 minutes or until the sauce is slightly thickened, stirring constantly. Step  5 Spoon the sauce over the cutlets. Garnish with chopped parsley and lemon wedges, if desired.