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.
Equipment
- Cutting board
- Sharp knife
- Meat mallet or rolling pin
- Toothpicks
- Large skillet
- Tongs
- Small bowl
- Measuring cups and spoons
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
Instructions
- Prepare the Chicken:
- Pound the chicken breasts to about ¼-inch thickness. Season lightly with salt and pepper.
- 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.
- Dredge the Chicken:
- Lightly coat both sides of the chicken in flour, shaking off any excess.
- Sear the Chicken:
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- 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.
- Make the Sauce:
- Reduce the heat to medium and add the white wine to the skillet. Scrape up any browned bits from the bottom.
- Stir in the chicken broth and simmer for 3–4 minutes until slightly reduced. Swirl in the remaining butter for a rich finish.
- Combine and Serve:
- Return the chicken to the skillet, spooning the sauce over the top to coat. Simmer for 1–2 minutes to meld the flavors.
- Remove toothpicks, garnish with extra sage if desired, and serve with lemon wedges.