Go Back
Italian Chicken Saltimbocca with prosciutto and sage served on a plate

Chicken Saltimbocca

A quick and elegant dinner featuring chicken cutlets topped with crispy prosciutto and fresh sage, finished with a buttery pan sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken cutlets (or chicken breasts sliced in half lengthwise) Thin cutlets are best for even cooking.
  • 4 slices Prosciutto slices Thinly sliced for optimal flavor.
  • 8 leaves Fresh sage leaves Fresh sage provides classic flavor.
  • 0.5 cup All purpose flour For dredging the chicken.
  • to taste Salt Use sparingly due to prosciutto.
  • to taste Black pepper Lightly season the chicken.
  • 2 tablespoons Olive oil For frying.
  • 1 tablespoon Butter For flavor in the sauce.
  • 0.5 cup Chicken broth Base for the pan sauce.
  • 0.25 cup Dry white wine Optional but enhances flavor.
  • 1 tablespoon Lemon juice Optional squeeze at the end for brightness.

Method
 

Preparation
  1. If using breasts, slice them into thinner cutlets. Lightly season with pepper and a small amount of salt.
  2. Lay 1 slice of prosciutto on each piece of chicken, then press 1 to 2 sage leaves into it.
  3. Lightly coat the chicken in flour.
Cooking
  1. Heat olive oil and butter in a large skillet over medium to medium-high heat.
  2. Place the chicken in the skillet prosciutto side down and let it crisp for about 3 minutes.
  3. Flip the chicken and cook for an additional 2 to 4 minutes, depending on thickness.
  4. Move the chicken to a plate. Add a splash of wine (or broth) to the skillet and scrape up the browned bits.
  5. Add the chicken broth and a small knob of butter; let it simmer for a minute or two until the sauce looks glossy.
  6. Return the chicken to the skillet for 30 seconds, spoon sauce over it, and serve immediately.

Notes

To prevent the chicken from drying out, ensure it is thin and do not overcook. Pair with pasta, mashed potatoes, or roasted vegetables to soak up the sauce.