Chicken Saltimbocca Pressure Cooker Recipe
This pressure-cooked Chicken Saltimbocca delivers tender chicken, crispy prosciutto, and a savory white wine sauce in just 30 minutes.
Equipment
- 1 Skillet Large pan for searing and sauce
Ingredients
Main Ingredients
- 2 large chicken breasts cut into 4 thin cutlets
- 4 slices prosciutto crudo
- 4 sage leaves plus extra for garnish
- 0.5 cup Italian white wine such as Pinot Grigio
- all-purpose flour for dredging
- olive oil for browning
- salt to season
Instructions
Instructions
- Slice the chicken breasts in half horizontally to make 4 thin cutlets. Pound gently between parchment to an even thickness.
- Lightly season each cutlet with salt. Place one sage leaf on each and cover with a slice of prosciutto. Press gently so it adheres.
- Dredge the underside of each cutlet lightly in flour, shaking off excess.
- Heat some olive oil in a skillet over medium. Cook chicken prosciutto-side down for 2–3 minutes until slightly crispy.
- Flip and cook other side for another 2–3 minutes until fully cooked. Remove from heat and set aside.
- Pour white wine into pan and scrape browned bits. Simmer for 2–3 minutes to reduce.
- Return chicken to the pan and spoon sauce over. Cook another 1–2 minutes until warmed through.
- Garnish with extra sage if desired and serve immediately.
Notes
For more crispiness, you can broil the chicken briefly after the skillet step. Sage can be swapped with thyme or rosemary.