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Chicken Saltimbocca

Savor the Joy of Homemade Chicken Saltimbocca Tonight

Chicken Saltimbocca is a delightful Italian dish with chicken, prosciutto, and sage, served in a silky white wine butter sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts pound them thin for best results
  • 8 slices Prosciutto opt for high-quality, thinly sliced varieties like Prosciutto di Parma
  • 8 leaves Fresh sage leaves whole leaves for presentation or tear for milder taste
For the Coating
  • 1/2 cup All-purpose flour swap with cornstarch for gluten-free option
For Cooking
  • 2 tablespoons Extra virgin olive oil essential for frying
  • 4 tablespoons Unsalted butter divided into portions
For the Sauce
  • 1/2 cup Dry white wine Pinot Grigio works wonderfully
  • 1/2 cup Chicken stock adds depth and richness
  • to taste Freshly cracked black pepper

Equipment

  • large skillet
  • Meat mallet
  • plastic wrap
  • Plate

Method
 

Step-by-Step Instructions
  1. Begin by thinly slicing the boneless, skinless chicken breasts into 8-12 cutlets. Pound each piece to about ¼ inch thick.
  2. Place a fresh sage leaf on each chicken cutlet, followed by a slice of prosciutto. Cover with plastic wrap and press down.
  3. Lightly sprinkle all-purpose flour onto a plate. Coat each chicken piece in the flour, shaking off excess.
  4. In a skillet, heat 2 tablespoons of olive oil and half the butter over medium-high heat. Cook chicken cutlets for 2 minutes, flip and cook for 1 more minute.
  5. Remove chicken and add wine, scraping the skillet to deglaze. Let it simmer for 30 seconds, then add chicken stock and reduce for 3-4 minutes.
  6. Return chicken to skillet and simmer for 1-2 minutes to warm through and absorb the sauce.
  7. Turn heat to low, whisk in remaining butter until the sauce is glossy. Adjust seasoning with black pepper.
  8. Plate the Chicken Saltimbocca, pour sauce over top, and garnish with fried sage leaves if desired.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat gently to maintain moisture.