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Classic Chicken Saltimbocca

A classic Italian dish featuring tender chicken cutlets layered with fresh sage and salty prosciutto, pan-seared to crispy perfection, and finished with a rich, savory white wine and butter pan sauce.

Classic Chicken Saltimbocca
Prep 15 min Cook 15 min Total 35 min Level Intermediate
Serves 4

Ingredients

Chicken & Coating

  • 2 large boneless, skinless chicken breasts — about 1 lb total
  • 8 whole fresh sage leaves — large leaves
  • 4 slices prosciutto thinly sliced — about 2 oz
  • 0.25 cup all-purpose flour — for dredging
  • 0.25 teaspoon kosher salt — use sparingly as prosciutto is salty
  • 0.5 teaspoon black pepper — freshly ground

Pan Sauce & Cooking

  • 2 tablespoons olive oil — extra virgin
  • 3 tablespoons unsalted butter — divided
  • 0.5 cup dry white wine — such as Pinot Grigio or Sauvignon Blanc
  • 0.5 cup chicken broth — low sodium
  • 1 tablespoon lemon juice (optional) — freshly squeezed

Instructions

  1. Place the chicken breasts on a cutting board. Butterfly each breast by slicing horizontally through the middle, stopping just before the opposite edge, and opening it like a book. Cut down the seam to separate into 4 cutlets total.

    ~3 min
    If the breasts are very large, you can simply slice them completely in half horizontally to create cutlets.

  2. Place the chicken cutlets between two sheets of plastic wrap. Using a meat mallet or a heavy pan, gently pound the chicken to an even 1/4-inch thickness.

    ~4 min
    Pound gently pushing outward to avoid tearing the meat.

  3. Season the cutlets lightly with pepper and a tiny pinch of salt. Place 2 fresh sage leaves flat onto each cutlet. Lay a slice of prosciutto over the sage and chicken, pressing firmly so it adheres.

    ~3 min
    If the prosciutto isn't sticking well, weave a toothpick through the prosciutto, sage, and chicken to hold them together.

  4. Place the flour in a shallow dish. Dredge only the plain chicken side (the bottom) in the flour, tapping off any excess. Do not flour the prosciutto side.

    ~2 min
    Keeping flour off the prosciutto ensures it gets perfectly crispy in the pan.

  5. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Place the chicken in the skillet, prosciutto-side down. Cook undisturbed until the prosciutto is crispy, about 3 minutes.

    ~4 min
    Work in batches if your skillet isn't large enough, to avoid overcrowding.

  6. Carefully flip the chicken and cook on the other side until the chicken is cooked through and lightly browned, about 2 to 3 minutes. Transfer the chicken to a plate and tent loosely with foil to keep warm.

    ~3 min
    Internal temperature of the chicken should reach 165°F (74°C).

  7. Pour the white wine into the hot skillet. Bring to a boil, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.

    ~2 min
    The browned bits (fond) contain incredible flavor for your sauce.

  8. Add the chicken broth and continue to simmer until the liquid is slightly reduced and thickened, about 3 minutes. Remove from heat and swirl in the remaining 2 tablespoons of butter and the lemon juice. Taste and adjust seasoning if necessary.

    ~3 min
    Swirling cold butter off the heat creates a glossy, emulsified sauce.

  9. Return the chicken to the pan briefly to coat in the sauce, or simply plate the chicken and spoon the warm pan sauce generously over the top. Serve immediately.

    ~1 min
    Serve alongside roasted potatoes, pasta, or lightly dressed greens.
Nutrition
340
Calories
28
Protein (g)
8
Carbs (g)
18
Fat (g)
7
Sat. Fat (g)
0
Fiber (g)
1
Sugar (g)
580
Sodium (mg)
95
Cholesterol (mg)
Equipment
  • meat mallet or heavy pan
  • plastic wrap
  • large skillet
  • tongs
Tips & Storage
  • Saltimbocca literally translates to 'jumps in the mouth', referring to its bold, savory flavors.
  • Be very careful with added salt; the prosciutto and chicken broth bring a lot of natural sodium to the dish.
  • For an alcohol-free version, substitute the white wine with extra chicken broth and an additional squeeze of lemon juice.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of chicken broth to prevent the chicken from drying out. The prosciutto may lose its crispness upon reheating.
Tags
chicken comfort food dinner elegant entertaining italian meat nut_free pan sauce pan-seared poultry prosciutto quick sage savory skillet weeknight wine sauce

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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