Why You’ll Love This Recipe
- Rich and savory Italian flavors
- Quick and elegant dinner option
- Tender chicken with crispy prosciutto
- Fragrant fresh sage adds incredible flavor
- Delicious buttery white wine sauce
- Perfect for entertaining or family meals
- Pairs beautifully with pasta or vegetables
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless chicken breasts
- Prosciutto slices
- Fresh sage leaves
- All-purpose flour
- Olive oil
- Butter
- Garlic cloves
- White wine
- Chicken broth
- Salt
- Black pepper
- Lemon wedges for serving
Directions
- Slice the chicken breasts in half horizontally to create thin cutlets.
- Place the chicken between sheets of plastic wrap and pound lightly until even in thickness.
- Season the chicken lightly with salt and black pepper.
- Lay fresh sage leaves on each cutlet and top with slices of prosciutto.
- Secure the prosciutto and sage with toothpicks if needed.
- Lightly dredge the chicken in flour, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Place the chicken prosciutto-side down first and cook until crispy and golden.
- Flip and cook the other side until the chicken is fully cooked through.
- Remove the chicken from the skillet and set aside.
- Add garlic to the skillet and cook briefly.
- Pour in white wine and chicken broth, scraping up any browned bits from the pan.
- Simmer the sauce until slightly reduced.
- Return the chicken to the skillet and spoon the sauce over the top.
- Serve warm with lemon wedges and your favorite side dishes.
Servings and timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Use veal instead of chicken for a traditional version.
- Add mushrooms to the sauce for extra richness.
- Substitute mozzarella for a cheesy twist.
- Use Marsala wine instead of white wine.
- Serve over creamy polenta or mashed potatoes.
- Add capers for a briny flavor boost.
Storage/Reheating
Store leftover Chicken Saltimbocca in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven until warmed through. Avoid overheating to keep the chicken tender.
FAQs
What does “Saltimbocca” mean?
Saltimbocca means “jumps in the mouth” in Italian, referring to the dish’s bold flavors.
What is traditionally used in Saltimbocca?
Traditional Saltimbocca is made with veal, prosciutto, and sage, though chicken is a popular variation.
Can I make Chicken Saltimbocca without wine?
Yes, substitute additional chicken broth with a squeeze of lemon juice for flavor.
Why use prosciutto in this recipe?
Prosciutto adds salty, savory flavor and crisps beautifully when cooked.
What sides pair well with Chicken Saltimbocca?
Pasta, roasted vegetables, mashed potatoes, or risotto all pair wonderfully.
Can I use dried sage instead of fresh?
Fresh sage is preferred for the best flavor and aroma.
How do I keep the prosciutto attached to the chicken?
Use toothpicks if needed to secure the sage and prosciutto during cooking.
Can I prepare this dish ahead of time?
You can assemble the chicken ahead, then cook just before serving.
Is Chicken Saltimbocca gluten-free?
It can be made gluten-free by using gluten-free flour for dredging.
What wine works best for the sauce?
Dry white wines such as Pinot Grigio or Sauvignon Blanc work very well.
Conclusion
Chicken Saltimbocca is a flavorful and elegant Italian-inspired dish that combines tender chicken, crispy prosciutto, and aromatic sage in a rich buttery sauce. Easy enough for weeknight dinners yet impressive enough for entertaining, this classic recipe is sure to become a favorite at the table.
PrintChicken Saltimbocca
Chicken Saltimbocca is an elegant Italian-inspired dish featuring tender chicken cutlets layered with savory prosciutto and fragrant sage, all finished in a rich buttery white wine sauce. Perfect for weeknight dinners or special occasions, this flavorful recipe is both simple and impressive.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
- 2 boneless chicken breasts
- 4 slices prosciutto
- 8 fresh sage leaves
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges for serving
Instructions
- Slice the chicken breasts in half horizontally to create thin cutlets.
- Place the chicken between sheets of plastic wrap and pound lightly until even in thickness.
- Season the chicken lightly with salt and black pepper.
- Lay fresh sage leaves on each cutlet and top with slices of prosciutto.
- Secure the prosciutto and sage with toothpicks if needed.
- Lightly dredge the chicken in flour, shaking off excess.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Place the chicken prosciutto-side down first and cook until crispy and golden.
- Flip and cook the other side until the chicken is fully cooked through.
- Remove the chicken from the skillet and set aside.
- Add the garlic to the skillet and cook briefly.
- Pour in the white wine and chicken broth, scraping up any browned bits from the pan.
- Simmer the sauce until slightly reduced.
- Return the chicken to the skillet and spoon the sauce over the top.
- Serve warm with lemon wedges and your favorite side dishes.
Notes
- Dry white wines like Pinot Grigio or Sauvignon Blanc work best for the sauce.
- Fresh sage provides the most authentic flavor and aroma.
- Mushrooms or capers can be added for extra richness and flavor.
- Serve with pasta, risotto, mashed potatoes, or roasted vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Use gluten-free flour for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 105 mg
