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Chicken Saltimbocca Recipe

This Chicken Saltimbocca recipe combines tender chicken, savory prosciutto, and fresh sage for a flavorful and elegant Italian dish that’s easy enough for weeknights yet impressive for special occasions.
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Ingredients Equipment Method

Ingredients
  

  • 4 boneless skinless chicken breasts (pounded thin)
  • 8 slices of prosciutto
  • 8 fresh sage leaves
  • ½ cup all-purpose flour for dredging
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter divided
  • ½ cup dry white wine
  • ½ cup chicken broth
  • Salt and pepper to taste
  • Lemon wedges for serving

Equipment

  • Cutting board
  • Sharp knife
  • Meat mallet or rolling pin
  • Toothpicks
  • Large skillet
  • Tongs
  • Small bowl
  • Measuring cups and spoons

Method
 

  1. Prepare the Chicken:
  2. Pound the chicken breasts to about ¼-inch thickness. Season lightly with salt and pepper.
  3. Place 1–2 sage leaves on each chicken piece and top with a slice of prosciutto. Use toothpicks to secure the prosciutto and sage to the chicken.
  4. Dredge the Chicken:
  5. Lightly coat both sides of the chicken in flour, shaking off any excess.
  6. Sear the Chicken:
  7. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  8. Add the chicken, prosciutto-side down, and cook for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and cover to keep warm.
  9. Make the Sauce:
  10. Reduce the heat to medium and add the white wine to the skillet. Scrape up any browned bits from the bottom.
  11. Stir in the chicken broth and simmer for 3–4 minutes until slightly reduced. Swirl in the remaining butter for a rich finish.
  12. Combine and Serve:
  13. Return the chicken to the skillet, spooning the sauce over the top to coat. Simmer for 1–2 minutes to meld the flavors.
  14. Remove toothpicks, garnish with extra sage if desired, and serve with lemon wedges.