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Succulent Italian Chicken Saltimbocca Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 89 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

Italian Chicken Saltimbocca is a classic and elegant one-pan main dish featuring thin, tender chicken breasts wrapped in savory prosciutto and fragrant fresh sage leaves. The chicken is lightly floured, seared to a golden perfection in olive oil and butter, then finished with a luscious pan sauce made from chicken broth and white wine. This quick and easy recipe yields a flavorful and sophisticated meal that’s perfect for any occasion.

Ingredients

Scale

Chicken & Wrap

  • 4 boneless, skinless chicken breasts
  • 8 slices of prosciutto
  • 8 fresh sage leaves

Coating & Cooking

  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter

Pan Sauce

  • ½ cup chicken broth
  • ½ cup white wine (optional)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until they are about ½ inch thick to ensure even cooking and tenderness.
  2. Season and Assemble: Lightly season the flattened chicken breasts with salt and pepper. Remember that the prosciutto adds saltiness, so keep seasoning light. Then, place two slices of prosciutto on each chicken breast and top with one fresh sage leaf. Press gently so the prosciutto and sage stick to the chicken.
  3. Coat with Flour: Dredge each assembled chicken breast lightly in all-purpose flour, making sure to shake off any excess to avoid a heavy crust.
  4. Heat the Pan: In a large skillet over medium-high heat, warm the olive oil along with half of the unsalted butter until it begins to sizzle.
  5. Sear the Chicken (Prosciutto-Side Down): Place the chicken breasts into the skillet, prosciutto side down. Cook for 4–5 minutes or until that side is golden brown and crisp. Be careful when flipping to keep the prosciutto intact.
  6. Cook the Other Side: Flip the chicken breasts carefully, add the remaining butter to the skillet, and cook for another 4–5 minutes until the chicken is fully cooked through and the other side is crisp and golden.
  7. Make the Pan Sauce: Remove the cooked chicken breasts from the skillet and set them aside. Pour the chicken broth and white wine into the hot skillet. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits, then let the sauce simmer gently for 2–3 minutes to reduce slightly and concentrate the flavors.
  8. Finish and Serve: Return the chicken breasts to the skillet, spooning the pan sauce over them to coat evenly and warm through. Serve immediately, spooning extra sauce over each portion for deliciousness.

Notes

  • For a non-alcoholic version, replace white wine with extra chicken broth or a splash of white grape juice.
  • Ensure chicken breasts are pounded evenly to about ½ inch thick to avoid undercooking or overcooking.
  • Use fresh sage leaves for the best flavor; dried sage can be used in a pinch but reduce quantity.
  • To keep prosciutto crisp, avoid flipping too frequently or disturbing during searing.
  • This dish pairs wonderfully with a side of sautéed vegetables, risotto, or a simple green salad.

Find it online: https://recipes.mbeams.com/succulent-italian-chicken-saltimbocca-recipe/