Lunch / Dinner
This chicken version of a Roman specialty, saltimbocca, is dressed to impress. Wrapped with prosciutto and sage and served over pasta tossed with capers and a white wine sauce, these sautéed cutlets exude top-shelf quality while still being an affordable and easy weeknight option.
Preheat oven to 400°. Line a baking sheet with a rack.
Cook tagliatelle in a large pot of boiling salted water according to package directions; drain.
Halve breasts horizontally. Pound each half with flat side of a meat mallet to even thickness for cutlets.
Lay a slice of prosciutto on cutting board, top with a cutlet, a second slice of prosciutto, and enough sage leaves to cover. Repeat layering with second cutlet. Starting at tapered end, roll up cutlets and secure with toothpicks.
Heat oil and 1 Tbsp. butter in a sauté pan over medium-high until butter melts. Add chicken and cook, turning to brown all sides, 6–8 minutes total; transfer to prepared baking sheet and bake, 8–10 minutes to finish cooking. Let chicken rest 5 minutes before serving.
Sauté shallots in same pan over medium-high until softened, 3 minutes; add wine and simmer until reduced by half, 3–4 minutes. Stir in roasted peppers, broth, lemon juice, and capers to heat through, about 2 minutes.
Off heat, stir in remaining 3 Tbsp. butter until it emulsifies and sauce thickens. Add minced sage; season sauce with salt and pepper.
Toss tagliatelle with sauce; serve with chicken.
Halve chicken breasts horizontally, pound each into a thin cutlet, and wrap with sage and prosciutto.
To get the woodsy flavor of sage in every bite of chicken, layer each cutlet with enough leaves to cover.
% Daily Value*
Total Fat 29g 44%
Saturated Fat 11g 55%
Cholesterol 154mg 51%
Sodium 1792mg 74%
Carbs 51g 17%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.