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.
Equipment
- meat mallet or heavy pan
- plastic wrap
- large skillet
- tongs
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
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 (opt.) | freshly squeezed |
Instructions
-
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 minIf the breasts are very large, you can simply slice them completely in half horizontally to create cutlets. -
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 minPound gently pushing outward to avoid tearing the meat. -
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 minIf the prosciutto isn't sticking well, weave a toothpick through the prosciutto, sage, and chicken to hold them together. -
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 minKeeping flour off the prosciutto ensures it gets perfectly crispy in the pan. -
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 minWork in batches if your skillet isn't large enough, to avoid overcrowding. -
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 minInternal temperature of the chicken should reach 165°F (74°C). -
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 minThe browned bits (fond) contain incredible flavor for your sauce. -
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 minSwirling cold butter off the heat creates a glossy, emulsified sauce. -
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 minServe alongside roasted potatoes, pasta, or lightly dressed greens.
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.