This easy chicken saltimbocca is lightly breaded chicken cutlets wrapped in sage leaves and prosciutto, browned to perfection, and simmered in a white wine sauce. Serve with steamed or roasted broccoli for a simple yet elegant feast.
Saltimbocca is a classic Italian dish that is usually made with veal. Veal is difficult to find and pricey, so chicken is an excellent alternative. The tender chicken, salty prosciutto, slightly peppery sage, and tangy white wine sauce combine for a taste explosion and a “jump in the mouth” experience.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Chicken cutlets: Boneless, skinless chicken breasts pounded to ¼-½ inch thick or split thick chicken breasts in half lengthwise.
- Prosciutto: Thin slices are available in the fine meat and cheese section near the deli of most grocery stores.
- Sage leaves: Use fresh sage leaves. I found a brand named Local Roots that I love at my neighborhood Walmart.
- Dry white wine: Use a dry white wine like Sauvignon Blanc, Chenin Blanc, or Pinot Grigio. Ensure that the quality is high enough that you would enjoy a glass.
- Chicken broth: Preferably low-sodium.
How To Make Chicken Saltimbocca
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Pound the chicken cutlets to 1/2 inch thick.
- Place two sage leaves on each chicken cutlet. Wrap each chicken cutlet in prosciutto. Dredge the chicken breasts in flour, coating both sides.
- Heat a little olive oil and melt a little butter in a large skillet over medium heat. Cook until golden brown and cooked through. Remove the chicken to a plate.
- Deglaze the pan with white wine. Reduce the wine by half. Add the chicken broth and simmer for a few minutes.
- Swirl in the butter and season with salt and freshly ground black pepper to taste.
- Add the chicken back to the pan and simmer for a few minutes. Serve promptly.
Preparation Tips
- If needed, secure the prosciutto with toothpicks. I find that if I handle it carefully, I don’t need the toothpicks. Don’t forget to remove the toothpicks before serving.
- You can keep the chicken in the oven on warm while you are making the sauce.
- Serve it promptly while the prosciutto is crispy. If there is a delay in serving, re-crisp the chicken in a lightly oiled skillet.
Perfect Pairings
- Vegetables: creamed spinach, stir-fried green beans, roasted onions, or roasted acorn squash.
- Salads: Olive Garden copycat salad or arugula salad.
- Other options: buttered noodles, garlic mashed potatoes, or Parmesan risotto.
Chicken Saltimbocca
This easy chicken saltimbocca is lightly breaded chicken cutlets wrapped in sage leaves and prosciutto, browned to perfection, and simmered in a white wine sauce.
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Servings: 4 servings
Calories: 357kcal
Ingredients
- 4 chicken cutlets (about 6 ounces each)
- 8 thin slices prosciutto
- 8 fresh sage leaves
- ¼ cup all-purpose flour
- 1½ tablespoons olive oil
- 2 tablespoons butter unsalted or salted
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- salt to taste
- freshly ground black pepper to taste
Instructions
- If needed, pound the chicken breasts to ½ inch thick.
- Place two sage leaves on each chicken cutlet. Wrap each chicken cutlet in prosciutto. If needed, use toothpicks to secure the prosciutto. Dredge the chicken breasts in flour, coating both sides.
- Heat the olive oil and melt a ½ tablespoon of butter in a large skillet over medium heat. Cook the chicken breasts until golden brown on both sides and cooked through. Remove the chicken to a plate.
- Deglaze the pan with the white wine. Reduce the wine by half. Add the chicken broth and simmer for a few minutes.
- Deglaze the pan with the white wine and reduce it by half. Add the chicken broth and simmer for a few minutes.
- Swirl in the butter and season with salt and freshly ground black pepper to taste. Add the chicken back to the pan and simmer for a few minutes to warm. Serve promptly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to a week.
- Reheat on the stovetop over low heat or in the microwave at reduced power. The prosciutto will not be crispy, but it will still be delicious.
Nutrition
Calories: 357kcal | Carbohydrates: 7g | Protein: 38g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 125mg | Sodium: 266mg | Potassium: 690mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 227IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
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Catalina
The chicken stayed tender and the sauce was really good. It felt like a restaurant meal at home!
Jocelyn
I can only imagine how “melt in my mouth tasty” this chicken saltimbocca would be with the sage leaves, prosciutto, and white wine sauce. I have bookmarked this for my next dinner idea! 🙂
Beth Pierce
Thanks, Jocelyn! Enjoy!
Herose nicole
I am not talented in cooking but I will definitely try this. Thanks for that thorough instructions.
Beth Pierce
The pleasure is all mine!
Emily
I’m sending this over to my parents now – they would LOVE this recipe. The flavour combos and profiles seem phenomenal!
Alice
Thank you for adding the point of removing the toothpicks before serving because my clumsy self would have forgotten I put them in. Never tried wrapping anything in sage leaves but it sounds (and smells) divine, so super excited to make this!
Beth Pierce
Thanks, Alice! I hope you enjoy it as much as we do!
Catherine
The chicken stayed tender and the sauce was amazing. It felt like a restaurant meal!
Amy
This was so flavorful and felt like a restaurant-quality meal at home. The combination of sage and prosciutto was absolutely delicious.
Beth Pierce
Thanks, Amy! I am so glad that you liked it.
Ben
I love the smokiness of the prosciutto with the sage flavor. This is crazy good.
Beth Pierce
I agree, Ben!
Terri
I never had this before, but it’s just about the tastiest thing I’ve ever made. I love all that sage flavor with the leaves.
Beth Pierce
Thanks, Terri! We love ity too!