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Recipe Card for Chicken Saltimbocca

Chicken Saltimbocca is a classic Italian dish that combines tender chicken cutlets, fresh sage, and savory prosciutto in a rich, buttery sauce. Perfect for a quick yet elegant dinner, this recipe will transport your taste buds straight to Italy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the Chicken Saltimbocca:

8 chicken cutlets (6 ounces each)

1 teaspoon salt

1/2 teaspoon black pepper

16 large fresh sage leaves

16 thin slices of prosciutto

3 tablespoons olive oil

1 cup dry white wine

1 cup low-sodium chicken broth

1/2 stick (4 tablespoons) butter

Method
 

  1. Instructions:
    Prepare the Chicken Cutlets:
    Place each chicken cutlet between two pieces of plastic wrap and gently pound it to about 1/4 inch thick for even cooking.
    Season both sides of the cutlets with salt and pepper.
    Add Sage and Prosciutto:
    Lay two sage leaves on one side of each chicken cutlet.
    Cover the sage leaves with a slice of prosciutto, pressing gently to adhere it to the chicken.
    Cook the Chicken:
    Heat 2 tablespoons of olive oil in a large skillet over medium heat.
    Place the chicken cutlets, prosciutto-side down, into the skillet. Cook for 2–3 minutes until the prosciutto is crisp.
    Flip the chicken and cook the other side for another 2 minutes. Transfer to a plate and keep warm.
    Make the Sauce:
    Deglaze the skillet with the white wine, scraping up any browned bits with a wooden spoon.
    Add the chicken broth and bring the mixture to a simmer.
    Stir in the butter until melted, creating a rich and glossy sauce.
    Combine and Serve:
    Return the chicken cutlets to the skillet, spooning the sauce over each one.
    Cook for an additional 2–3 minutes to heat through.
    Serve immediately, drizzled with extra sauce.

Notes

  • Opt for high-quality prosciutto for the best flavor.
  • Fresh sage leaves are essential for the dish's authentic aroma.
  • If cooking in batches, keep the chicken warm in a 200°F (95°C) oven.
  • Use a dry white wine like Sauvignon Blanc or Pinot Grigio for optimal flavor.