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Easy Chicken Saltimbocca Recipe

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★★★★★

4.8 from 87 reviews

Easy Chicken Saltimbocca is a classic Italian dish featuring tender chicken cutlets topped with fresh sage and prosciutto, lightly dredged in flour, pan-fried to golden perfection, and finished with a savory white wine and chicken broth sauce. This dish is elegant yet simple to prepare, delivering rich flavors perfect for a weeknight dinner or special occasion.

Ingredients

Scale

Chicken and Seasoning

  • 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

Coating and Cooking

  • ¼ cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

Sauce

  • ½ cup dry white wine
  • ½ cup chicken broth

Instructions

  1. Prepare Chicken Cutlets: Slice each chicken breast horizontally in half to create 4 thin cutlets. Pound them to an even ¼-inch thickness if needed. Season both sides with salt and black pepper thoroughly for balanced flavor.
  2. Assemble Chicken Layers: Place 2 fresh sage leaves on top of each cutlet. Then, lay one thin slice of prosciutto over the sage, tucking the edges neatly around the chicken to secure the toppings during cooking.
  3. Dredge in Flour: Pour the all-purpose flour into a shallow dish. Lightly coat each assembled cutlet in the flour, shaking off any excess to prevent clumping and ensure even browning.
  4. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken cutlets prosciutto-side down and cook for 3 to 4 minutes until golden brown. Flip and cook for an additional 2 to 4 minutes until the chicken is fully cooked through. Work in batches if necessary to avoid overcrowding. Transfer cooked cutlets to a plate and cover to keep warm.
  5. Prepare Sauce Base: Reduce heat to medium and add the unsalted butter to the same skillet. Whisk in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2 to 3 minutes to develop flavor and reduce slightly.
  6. Add Chicken Broth: Pour in the chicken broth and continue simmering for another 4 to 5 minutes until the sauce has slightly thickened and reduced.
  7. Finish Dish: Return the cooked chicken cutlets and any accumulated juices to the skillet. Spoon the sauce over the chicken and simmer for 1 to 2 minutes to warm through and meld the flavors before serving.

Notes

  • Using thin cutlets ensures quick and even cooking. Pound thicker pieces to the recommended thickness.
  • If prosciutto slices are thick, consider slicing them thinner for better texture and flavor integration.
  • Dry white wine such as Pinot Grigio or Sauvignon Blanc works best for the sauce.
  • Serve with a side of sautéed vegetables or a light pasta to complement the dish.
  • For a gluten-free version, replace all-purpose flour with a gluten-free flour blend suitable for dredging.

Keywords: Chicken Saltimbocca, Italian chicken recipe, prosciutto chicken, sage chicken, pan-fried chicken

Find it online: https://tastybynova.com/easy-chicken-saltimbocca-recipe/