Name: Italian Chicken Saltimbocca Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 pieces boneless, skinless chicken breasts; 8 slices prosciutto; 8 fresh sage leaves; 1/2 cup all-purpose flour (substitute with gluten-free blend if needed); 2 tablespoons olive oil (or vegetable oil/butter); 2 tablespoons unsalted butter (adjust if using salted butter); 1 cup chicken broth (homemade or store-bought); 1/4 cup white wine (optional, can substitute with lemon juice); to taste salt; to taste pepper

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Introduction

Italian Chicken Saltimbocca is a savory and elegant dish that combines tender chicken breasts with flavorful prosciutto and fresh sage. This easy-to-make recipe delivers a delicious balance of crispy and juicy textures, perfect for a weekday dinner or special occasion.

A white bowl holds four pieces of cooked chicken breasts, each wrapped with a crisp, browned bacon strip on top. Underneath the bacon, melted pale yellow cheese covers part of each chicken piece, and the chicken itself is light brown and grilled. Fresh green herbs are sprinkled over the chicken and bacon, adding texture and color contrast. A light, glossy sauce pools at the bottom of the bowl, giving a rich and moist look to the dish. The background shows a white marbled surface with some blurred green leaves and orange tomatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless, skinless chicken breasts
8 slices prosciutto
8 fresh sage leaves
1/2 cup all-purpose flour (gluten-free blend if needed)
2 tablespoons olive oil (or vegetable oil/butter)
2 tablespoons unsalted butter (adjust if using salted butter)
1 cup chicken broth (homemade or store-bought)
1/4 cup white wine (optional, can substitute with lemon juice)
Salt, to taste
Pepper, to taste

Instructions

Step 1: Flatten the chicken breasts between plastic wrap using a meat mallet until about ½ inch thick for even cooking.
Step 2: Season both sides of the chicken breasts generously with salt and pepper.
Step 3: Place two slices of prosciutto and one fresh sage leaf on each chicken breast, folding to create a flavorful bundle.
Step 4: Lightly coat each wrapped chicken breast in flour, shaking off any excess.
Step 5: Heat olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat until shimmering.
Step 6: Add the chicken to the pan, prosciutto side down, and cook for 4–5 minutes until the prosciutto is golden and crispy.
Step 7: Flip the chicken, add the remaining butter, and cook for another 4–5 minutes until the chicken reaches an internal temperature of 165°F.
Step 8: Remove the chicken and pour in the chicken broth and white wine, scraping browned bits from the pan with a spatula.
Step 9: Simmer the sauce for 2–3 minutes until slightly thickened.
Step 10: Return the chicken to the pan to coat with the sauce before serving.

Tips & Variations

Use gluten-free flour to make the dish suitable for gluten sensitivities.
Substitute white wine with lemon juice for a different acid profile and a non-alcoholic option.
For extra richness, finish the sauce with a splash of heavy cream.
Serve with sautéed greens or creamy mashed potatoes for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the chicken. The sauce may thicken when chilled; add a splash of broth or water when reheating if needed.

How to Serve

A white round dish holds four stuffed chicken breasts, each wrapped in crispy, browned bacon with melted pale yellow cheese draped over the top. The chicken breasts are juicy with a light golden color showing through, and they sit in a pool of golden sauce at the bottom of the dish. Small green herb sprigs are scattered generously across the surface of each chicken piece, adding a fresh texture contrast. The dish is placed on a white marbled surface with a blurred background of green leaves and orange tomatoes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

It’s best to use boneless, skinless chicken breasts for even cooking and easier preparation. Bone-in pieces will take longer to cook and may affect the texture of the dish.

What can I substitute if I don’t have fresh sage?

If fresh sage isn’t available, dried sage can be used but use it sparingly as it is more concentrated. Thyme or rosemary are good alternatives that complement the prosciutto and chicken well.