Print

Italian Chicken Saltimbocca recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 115 reviews

Succulent Italian Chicken Saltimbocca is a classic Italian dish featuring tender chicken breasts topped with savory prosciutto and fresh sage leaves, pan-seared to perfection and finished with a rich buttery white wine sauce. This recipe delivers a flavorful and elegant meal perfect for any occasion.

Ingredients

Chicken Saltimbocca

  • 4 boneless, skinless chicken breasts
  • 8 slices of prosciutto
  • 8 fresh sage leaves
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • ½ cup chicken broth
  • ½ cup white wine (optional)
  • Salt and pepper, to taste

Instructions

  1. Prepare the chicken: Flatten the chicken breasts by placing them between two sheets of plastic wrap and gently pounding them to about ½ inch thickness to ensure even cooking.
  2. Season and assemble: Lightly season the chicken with salt and pepper, keeping in mind the prosciutto will add saltiness. Place two slices of prosciutto and a sage leaf on each chicken breast, pressing gently so they adhere well.
  3. Coat with flour: Lightly dust each assembled chicken piece with all-purpose flour, then gently shake off any excess flour to avoid clumping.
  4. Heat the pan: In a large skillet over medium-high heat, heat the olive oil together with half of the butter until the mixture is hot and sizzling.
  5. Cook chicken prosciutto-side down: Place the chicken breasts prosciutto side down in the pan. Cook for 4 to 5 minutes or until the prosciutto is golden and crisp.
  6. Flip and finish cooking: Carefully turn the chicken breasts over, add the remaining butter to the skillet, and cook for another 4 to 5 minutes until the chicken is fully cooked and the other side is golden.
  7. Make the sauce: Remove the chicken from the skillet and set aside. Pour in the chicken broth and white wine, scraping the pan to loosen browned bits. Let the sauce simmer for 2 to 3 minutes to reduce slightly.
  8. Coat chicken with sauce: Return the chicken to the skillet and spoon the sauce over the top to coat thoroughly. Serve immediately with extra sauce spooned on top.

Notes

  • For a non-alcoholic version, substitute white wine with additional chicken broth.
  • Be careful not to overcook the chicken to maintain juiciness; internal temperature should reach 165°F (74°C).
  • Use fresh sage for the best flavor; dried sage will not provide the same herbal aroma.
  • Serve with sautéed vegetables or a simple pasta to complement the rich flavors.

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