This Authentic Chicken Saltimbocca Recipe isn't just about cooking; it's about creating magic! We're talking about tender chicken breast, the irresistible flavor of prosciutto, delicate sage leaves, and a sauce that's pure heaven.
We love pairing this with our Mashed Potatoes with Sour Cream and Air Fryer Parmesan Garlic Green Beans.
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Chicken Saltimbocca is a work of heart in Italian cuisine. Translating to "jump in the mouth," this dish is all about delivering delicious flavors with every bite. This dish isn't just food; it's a celebration of the art of combining simple ingredients.
If you like this chicken recipe, you may also love our Lemon Chicken with Roasted Potatoes or our Easy Panko Chicken.
Why We Love This Recipe
- Easy: This recipe has gourmet flavors, but is relatively easy to make for beginners. We also love the gourmet flavors of this Classic Osso Buco!
- Impressive: The layers of prosciutto and sage not only enhance the chicken with incredible taste but also create an eye-catching visual appeal.
- Crowd-Pleasing: Serve this dinner when celebrating or invite your friends over for an elegant dinner.
- Romantic: Serve this dish for your next date night.
Chicken Saltimbocca Ingredients
- Chicken Breast: Juicy, boneless and skinless chicken breast provides the foundation for this dish.
- Prosciutto: Thin slices of prosciutto add layers of saltiness and flavor to each bite. Love this ingredient? Try our Easy Prosciutto Flatbread Pizza.
- Sage Leaves: Fragrant sage leaves bring an aromatic note to the dish.
- White Wine: A dry white wine contributes depth and acidity to the flavorful sauce. We like to use a dry Chardonnay or Sauvignon Blanc.
- Chicken Broth: Chicken stock enriches the sauce with savory flavor.
- Butter: Butter adds richness and silkiness to the sauce.
- Garlic: Adds a delicious garlic flavor.
- Olive Oil: Essential for searing the chicken to perfection.
- Flour: Helps thicken the sauce.
- Salt and Pepper: Basic seasonings that enhance the overall flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions and Variations
- White Wine: Dry marsala or chicken broth can replace the white wine.
- Protein: Consider using thin pork or veal cutlets instead of chicken. This adaptation maintains the basics of the dish while offering a different texture and flavor.
How to Make Chicken Saltimbocca with Prosciutto and Sage
STEP 1: Prepare the Chicken
Place the chicken breast between plastic wrap and gently pound it to an even thickness.
STEP 2: Assemble
Place a piece of prosciutto on top of each chicken breast, then add sage leaves. Secure each leaf with a toothpick.
STEP 3: Sear and Cook the Chicken
Dredge chicken lightly in flour. In a skillet, heat olive oil over medium-high heat. Carefully place the wrapped chicken breasts into the hot skillet, sage side down. Let them sear for about 3-4 minutes or until the prosciutto turns crispy and golden.
Gently flip the chicken using tongs, letting the other side cook for another 3-4 minutes.
Remove the cooked chicken cutlets from the skillet and set them aside.
STEP 4: Prepare the White Wine Sauce and Serve
Pour dry white wine into the skillet, stirring to deglaze the pan. Pour in chicken broth, add the whole garlic cloves, and simmer to reduce the sauce. Gradually whisk in butter.
Add the chicken back into the skillet, and cover until chicken has reached an internal temperature of 165°F (74°C). Thicken the sauce to your desired consistency.
Remove toothpicks from the chicken and place it on a serving dish.
Generously ladle the white wine sauce over the chicken.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Pound the chicken flat to ensure the chicken breast is of uniform thickness for even cooking.
✔️ DO Properly secure the prosciutto and sage with toothpicks to prevent unwrapping during cooking.
✔️ DO Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
STORAGE
Store any leftover Chicken Saltimbocca in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop to preserve the flavors.
Recipe FAQs
Yes! You can replace the white wine with chicken broth or vegetable broth for a non-alcoholic version of the sauce.
This dish pairs well with a variety of sides, such as risotto, mashed potatoes, roasted vegetables, or garlic bread.
The name "Chicken Saltimbocca" originates from Italian cuisine, where "saltimbocca" translates to "jump in the mouth."
While traditional Chicken Saltimbocca doesn't typically include cheese, adding a mild cheese like mozzarella can introduce a creaminess that complements the flavors of prosciutto and sage.
More Prosciutto and Sage Recipes You'll Love ♥️
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📖 Recipe
Authentic Chicken Saltimbocca Recipe
Equipment
- Large Skillet with Lid
- Mallet
- Ladle
- Toothpicks
- Plastic Wrap or Parchment Paper
Ingredients
- 3 qty chicken breasts sliced in half (for a total of 6 thin cutlets)
- 6 qty thin slices of prosciutto
- 18 qty fresh sage leaves
- 1 cup seasoned flour
- 3 tablespoon olive oil for searing plus more if needed
- 2 cloves garlic whole (smashed)
- ½ cup dry white wine
- ½ cup chicken broth
- 4 tablespoons unsalted butter
- 2 teaspoon all-purpose seasoning
- Salt and pepper to taste
Instructions
- Begin by gently pounding the chicken breast halves to an even thickness of about ¼ inch.
- Season both sides of each chicken cutlet with salt and pepper to taste.
- Top each chicken cutlet with a slice of prosciutto, then place three fresh sage leaves on each one. Secure the prosciutto and sage with a toothpick.
- Add all-purpose seasoning to the flour. Dredge each chicken cutlet in the seasoned flour, making sure to shake off any excess. This step will create a crispy outer layer when searing and help thicken the sauce.
- In a skillet over medium-high heat, warm 3 tablespoons of olive oil until shimmering.
- Working in batches, add the coated chicken cutlets to the skillet. Sear for about 3-4 minutes on each side, or until the prosciutto is crispy and the chicken is golden brown and cooked through.
- If needed, add more olive oil to the skillet before searing the next batch.
- Remove the cooked chicken cutlets from the skillet and set them aside.
- Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Allow the wine to simmer and reduce by half, intensifying its flavors.
- Pour in the chicken broth, add the whole (smashed) garlic cloves, and continue to simmer for a few minutes, allowing the flavors to meld.
- Lower the heat and whisk in the butter, one tablespoon at a time.
- Return the cooked chicken cutlets to the skillet, spooning the flavorful sauce over each piece.
- Cover and let the chicken warm through in the sauce until it reaches a safe internal temperature of 165°F (74°C).
- Remove toothpicks from the chicken and place it on a serving dish. Generously ladle the white wine sauce over the chicken.
Notes
- White Wine: Dry marsala or chicken broth can replace the white wine.
- Protein: Consider using thin pork or veal cutlets instead of chicken. This adaptation maintains the basics of the dish while offering a different texture and flavor.
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