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
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Ambuj
Great meal. Sage and prosciutto is a match made in heaven. Thanks for turning my family on to this unique recipe.
Beth Pierce
The pleasure is all mine!
Tammy
I’ve never had or tried saltimbocca before this recipe. The prosciutto adds so much flavor and a wonderful crisp exterior to the chicken. What a delicious meal!
Beth Pierce
Thanks, Tammy! We love it too!
Vidhya
This chicken saltimbocca was so good, juicy, and perfectly cooked! I absolutely love easy recipes! Thank you!
Beth Pierce
You are most welcome, Vidhya!
Bedabrata Chakraborty
The dish looks so professional, and i am drooling over the pictures. I will try to emulate this dish to create a fancy dining experience at home.
Elizabeth F
I’ve never heard of or tried Saltimbocca. It looks like a truly delicious next level chicken dish. I love how attractive it looks on the plate with the prosciutto wrapping each piece like a warm blanket. Delicioso!
Beth Pierce
Thanks, Elizabeth! Enjoy!