Print

Italian Chicken Saltimbocca Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 128 reviews

Succulent Italian Chicken Saltimbocca is a classic Italian dish featuring tender chicken breasts topped with salty prosciutto and fragrant sage, pan-seared to golden perfection and served with a flavorful white wine and chicken broth sauce. This recipe combines simple ingredients with refined technique to create a deliciously elegant meal that’s perfect for weeknight dinners or special occasions.

Ingredients

Chicken and Toppings

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

Coating

  • ½ cup all-purpose flour

Cooking Fats and Sauce

  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • ½ cup chicken broth
  • ½ cup white wine (optional)

Seasoning

  • Salt and pepper, to taste

Instructions

  1. Prepare Chicken: Flatten the chicken breasts by placing them between two sheets of plastic wrap and gently pounding them with a meat mallet or rolling pin until they reach about ½ inch thickness. This ensures even cooking.
  2. Season and Assemble: Lightly season the chicken with salt and pepper, keeping in mind the prosciutto adds saltiness. Lay two slices of prosciutto on each breast and place a fresh sage leaf on top, pressing gently so the ingredients adhere to the chicken.
  3. Coat with Flour: Lightly dredge each chicken piece in the all-purpose flour, shaking off any excess for a delicate coating that will help form a golden crust.
  4. Heat Fat in Skillet: Warm the olive oil and half of the butter in a large skillet over medium-high heat until the butter sizzles, indicating the pan is hot enough for searing.
  5. Cook Chicken – Side One: Place the chicken pieces prosciutto-side down into the skillet and cook for 4 to 5 minutes until the prosciutto is crisp and golden.
  6. Flip and Cook Side Two: Carefully flip the chicken breasts and add the remaining butter to the pan. Continue cooking for another 4 to 5 minutes until the chicken is cooked through and develops a nice golden color.
  7. Remove Chicken: Transfer the cooked chicken breasts to a plate and set aside while you prepare the sauce.
  8. Make Sauce: Pour the chicken broth and white wine (if using) into the skillet, scraping the bottom with a wooden spoon to loosen any browned bits. Let the sauce simmer for 2 to 3 minutes until slightly reduced and flavorful.
  9. Coat Chicken in Sauce: Return the chicken breasts to the skillet, spooning the sauce over them to coat thoroughly. Heat through for a minute more.
  10. Serve: Plate the chicken breasts, spoon extra pan sauce on top, and serve immediately for a deliciously savory Italian meal.

Notes

  • For a non-alcoholic version, omit the white wine and use additional chicken broth instead.
  • Pounding the chicken to an even thickness ensures it cooks uniformly and stays juicy.
  • Prosciutto adds saltiness, so season the chicken lightly with salt to prevent it from becoming too salty.
  • Fresh sage is key for authentic flavor; avoid dried sage for this recipe.
  • Serve with sautéed greens or a light pasta for a complete meal.

Find it online: https://oliviabakes.com/italian-chicken-saltimbocca-recipe/