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Italian Chicken Saltimbocca Recipe

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★★★★★

4.6 from 87 reviews

Italian Chicken Saltimbocca is a classic Italian dish featuring tender, flattened chicken breasts wrapped in savory prosciutto and fresh sage leaves, lightly coated in flour, and sautéed to golden perfection. Finished with a rich pan sauce made from chicken broth and white wine, this elegant yet simple recipe offers a perfect balance of flavors and textures for a delightful meal.

Ingredients

Scale

Chicken and Wrap

  • 4 pieces boneless, skinless chicken breasts
  • 8 slices prosciutto
  • 8 fresh sage leaves

Coating

  • 1/2 cup all-purpose flour (substitute with gluten-free blend if needed)

Cooking Fats

  • 2 tablespoons olive oil (or vegetable oil/butter)
  • 2 tablespoons unsalted butter (adjust if using salted butter)

Sauce

  • 1 cup chicken broth (homemade or store-bought)
  • 1/4 cup white wine (optional, can substitute with lemon juice)

Seasoning

  • to taste salt
  • to taste pepper

Instructions

  1. Prepare the Chicken: Start by flattening the chicken breasts between plastic wrap using a meat mallet. Aim for about 1/2 inch thickness to ensure they cook evenly and remain tender.
  2. Season: Generously sprinkle salt and pepper on both sides of the flattened chicken breasts to enhance the flavor base of the dish.
  3. Wrap: Place two slices of prosciutto and one fresh sage leaf on each chicken breast, wrapping it carefully to form a flavorful bundle that will cook beautifully.
  4. Dredge: Lightly coat each wrapped chicken breast in the flour, shaking off any excess to prevent clumps during cooking.
  5. Heat Pan: In a large skillet, heat olive oil and 2 tablespoons of unsalted butter over medium-high heat until shimmering, about 2 minutes, preparing for sautéing.
  6. Cook Chicken – First Side: Place the chicken in the pan, prosciutto side down, and cook for 4-5 minutes until the prosciutto becomes golden brown and crispy, adding delicious texture and flavor.
  7. Flip & Cook – Second Side: Turn the chicken carefully, add the remaining butter to the pan, and cook another 4-5 minutes until chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
  8. Add Liquids: Remove the chicken and set aside briefly. Pour the chicken broth and white wine into the skillet, scraping up browned bits with a spatula to build a rich base for the sauce.
  9. Reduce Sauce: Bring the liquid to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly and concentrate its flavors.
  10. Serve: Return the chicken to the pan, spoon the sauce over it to soak in the flavors, then transfer to serving plates for a warm, flavorful meal.

Notes

  • If white wine is omitted, lemon juice is a great substitute to add acidity and brightness to the sauce.
  • Use gluten-free flour for a gluten-free version of the recipe.
  • Cook chicken to an internal temperature of 165°F (74°C) to ensure safety and juiciness.
  • Prosciutto provides saltiness, so adjust additional salt seasoning accordingly.
  • Using a meat mallet to even out chicken breasts ensures uniform cooking and tenderness.

Keywords: Chicken Saltimbocca, Italian Chicken, Prosciutto Chicken, Sage Chicken, Pan-fried Chicken

Find it online: https://tastewithamy.com/italian-chicken-saltimbocca-recipe/