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Chicken Saltimbocca is a simple, comforting dish that brings a touch of Italian inspired elegance to the table. The combination of thin chicken cutlets, savory prosciutto, and sage creates a delicate balance of flavors. It cooks quickly, which makes it a practical choice for a weeknight dinner, yet it still feels special enough for a weekend meal with friends or family. In this version, you get a light, wine-scented pan sauce that ties everything together without overpowering the ingredients. If you have a busy evening, you can prep the components ahead of time and assemble just before dinner.
Ingredients for this Chicken Saltimbocca
- 4 large skinless chicken breasts, pounded thin to about ¼ inch
- 8 slices prosciutto or prosciutto di Parma
- 12 fresh sage leaves
- 2 tablespoons all purpose flour for light dusting
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ cup dry white wine
- ½ cup chicken stock
- Pinch of salt and pepper to taste
Instructions
- Pat the chicken breasts dry and lightly pound them to an even thickness, about ¼ inch. This helps them cook evenly and stay tender.
- Dust each piece with a thin layer of flour on both sides. A light dusting is all you need—this helps the sauce cling and gives a touch of body to the dish.
- Lay a slice of prosciutto on top of each chicken piece. If you like, tuck a sage leaf underneath the prosciutto so you get a little herb aroma with every bite.
- Heat a large skillet over medium heat. Add the olive oil and one tablespoon of butter. When the butter foams, add the chicken with the prosciutto side down.
- Cook until the prosciutto edges turn a light gold and the chicken is cooked through, about 2 to 3 minutes per side depending on thickness. Don’t rush this step; you want a gentle sear that seals in moisture.
- Remove the chicken to a plate and keep warm. Deglaze the pan with the white wine, tossing in any browned bits from the bottom of the pan.
- Reduce the heat and add the remaining butter. Let it melt slowly and swirl the pan to create a glossy sauce.
- Pour in the chicken stock and let the sauce simmer for a minute or two to reduce slightly. Return the chicken to the pan to warm through and coat with the sauce.
- Taste and adjust with a pinch more salt and pepper if needed. Serve the chicken with the pan sauce spooned over the top.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
Nutritional information
Per serving estimates are general. This Chicken Saltimbocca dish delivers a balanced plate with protein from the chicken, a touch of richness from the butter and prosciutto, and brightness from the wine sauce. If you are watching calories or fat, you can trim the butter slightly or use a lower fat stock, and consider a leaner prosciutto option or turkey slices in place of prosciutto.
Frequently asked questions
Can I make Chicken Saltimbocca ahead of time?
Yes, you can prep the components ahead. Slice and pound the chicken, lay out the prosciutto and sage, and have the flour ready. Cook the chicken soon before serving to keep it tender and juicy, then finish with the sauce just before you plate up.
What can I serve with this dish?
A simple side of roasted vegetables, mashed potatoes, or a light green salad works beautifully. For a bit of extra brightness, add a squeeze of lemon over the finished dish or a small spoonful of caper berries on the side.
Is this dish gluten free?
Not in its current form because of the flour dusting. To make it gluten free, skip the flour or use a gluten free flour blend. The rest of the recipe will still come together nicely, and the sauce will stay silky.
Chicken Saltimbocca
Ingredients
- 4 large skinless chicken breasts, pounded thin
- 8 slices prosciutto or prosciutto di parma
- 12 sage leaves fresh sage leaves
- 2 tablespoons all purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 pinch salt and pepper to taste
Instructions
- Pat the chicken breasts dry and lightly pound them to an even thickness, about 1/4 inch.
- Dust each piece with a thin layer of flour on both sides. This helps the sauce cling and gives a touch of body.
- Lay a slice of prosciutto on top of each chicken piece, tucking a sage leaf under the prosciutto or on top as you prefer.
- Heat a large skillet over medium heat. Add the olive oil and a tablespoon of butter. When the butter sizzles, add the chicken, prosciutto side down.
- Cook until the prosciutto edges turn lightly golden and the chicken is just cooked through, about 2 to 3 minutes per side depending on thickness.
- Remove the chicken to a plate and keep warm. Deglaze the pan with white wine, scraping up any browned bits.
- Reduce the heat and add the remaining butter. Let it melt, then swirl the pan to create a glossy sauce.
- Add the chicken stock and let the sauce simmer for a minute or two to reduce slightly. Return the chicken to the pan to warm through and coat with the sauce.
- Taste and season with a pinch of salt and pepper if needed. Serve the chicken with the pan sauce spooned over the top.
