Dinner

Easy Chicken Saltimbocca Recipe

Name: Easy Chicken Saltimbocca Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 large boneless skinless chicken breasts (or 4 chicken cutlets); ½ teaspoon salt; ¼ teaspoon black pepper; 8 fresh sage leaves; 4 thin slices prosciutto; ¼ cup all-purpose flour; 2 tablespoons olive oil; 2 tablespoons unsalted butter; ½ cup dry white wine; ½ cup chicken broth

Bynova cole February 27, 2026February 27, 2026

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Introduction

Easy Chicken Saltimbocca is a classic Italian dish that combines tender chicken, savory prosciutto, and fragrant sage in a simple pan sauce. This recipe offers a quick way to enjoy elegant flavors with minimal effort, perfect for a weeknight dinner or special occasion.

The dish shows four pieces of cooked chicken breast wrapped in a thin layer of browned, slightly crispy prosciutto, placed on a white oval plate. The chicken underneath looks juicy with a light tan color, while the prosciutto layer has a rich reddish-brown tone with some shiny and slightly charred spots, giving a textured look. The plate is set on a white patterned cloth, and a silver fork is positioned on the left side of the plate. In the upper left corner, there is a small glass container with a light brown sauce, and fresh green sage leaves are near the bottom right of the image, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts (or 4 chicken cutlets)
½ teaspoon salt
¼ teaspoon black pepper
8 fresh sage leaves
4 thin slices prosciutto
¼ cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
½ cup dry white wine
½ cup chicken broth

Instructions

Step 1: Slice each chicken breast in half horizontally to make 4 cutlets. Pound chicken breasts or cutlets to an even ¼-inch thickness if needed. Season both sides with salt and pepper.
Step 2: Top each cutlet with 2 sage leaves and then lay a slice of prosciutto over each, tucking it around the edges of the chicken.
Step 3: Place flour in a shallow dish and lightly dredge each cutlet, shaking off the excess.
Step 4: Heat olive oil in a large skillet over medium-high heat. Add the chicken, prosciutto side down, and cook for 3 to 4 minutes, or until golden (cooking in batches if needed). Flip and cook another 2–4 minutes, or until chicken is cooked through. Transfer to a plate and cover to keep warm.
Step 5: Reduce heat to medium. Add butter to the same skillet, then whisk in the wine. Simmer 2–3 minutes, scraping up any brown bits.
Step 6: Add chicken broth and simmer another 4–5 minutes or until slightly reduced.
Step 7: Return chicken (with any juices) to the pan and spoon sauce over top. Simmer 1-2 minutes to heat through.

Tips & Variations

Use thinly sliced chicken cutlets for faster cooking and even thickness.
Substitute fresh sage with thyme or rosemary for a different herbal note.
For a richer sauce, stir in a splash of cream before serving.
Serve over pasta, mashed potatoes, or sautéed greens for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The sauce may thicken on cooling; add a splash of chicken broth or water to loosen it when reheating.