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Chicken Saltimbocca

This elegant chicken saltimbocca transforms simple ingredients into a restaurant-quality Italian meal in just 30 minutes. Tender chicken, savory prosciutto, fragrant sage, and a silky white wine sauce come together for a dish that's both impressively sophisticated and surprisingly easy to prepare.
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Cook Time 30 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4

Equipment

  • Meat mallet or heavy pan
  • Large skillet
  • Tongs

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 8 thin slices prosciutto
  • 16 fresh sage leaves, plus extra for garnish
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter, divided
  • 3/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon capers, drained (optional)
  • Lemon slices and additional sage leaves for garnish

Instructions
 

Step 1: Prepare the Chicken

  • Place one chicken breast between two sheets of plastic wrap or in a large zip-top bag.
  • Gently pound the chicken with a meat mallet or the bottom of a heavy pan until it's about 1/4-inch thick. Be careful not to tear the meat.
  • Repeat with remaining chicken breasts.
  • Season both sides of each chicken breast with a pinch of salt and pepper.
  • Place 2 sage leaves on top of each flattened chicken breast.
  • Lay 2 slices of prosciutto over each chicken breast, covering the sage leaves. Press gently to adhere.
  • Secure with toothpicks if necessary to keep the prosciutto attached (optional but helpful).

Step 2: Dredge and Cook

  • In a shallow dish, combine the flour, salt, and pepper.
  • Lightly dredge each chicken piece in the flour mixture, shaking off excess. Important: place the chicken flour-side down on a plate, keeping the prosciutto side clean.
  • Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter is melted and foaming subsides.
  • Place the chicken in the skillet prosciutto-side down and cook for 3-4 minutes until the prosciutto is crisp and golden.
  • Carefully flip the chicken and cook for another 2-3 minutes until the chicken is cooked through (internal temperature of 165°F/74°C).
  • Transfer the chicken to a warm plate and cover loosely with foil to keep warm.

Step 3: Make the Sauce

  • Reduce heat to medium and add the white wine to the same skillet.
  • Scrape up any browned bits from the bottom of the pan with a wooden spoon – this is flavor gold!
  • Simmer the wine until reduced by half, about 3-4 minutes.
  • Add the chicken broth and continue to simmer for another 2-3 minutes.
  • Stir in the lemon juice and capers (if using).
  • Remove from heat and swirl in the remaining 1 tablespoon of butter until melted and sauce is silky.
  • Taste and adjust seasoning if needed.

Step 4: Serve

  • Remove toothpicks from the chicken if used.
  • Return the chicken to the skillet to coat with sauce, or plate and pour the sauce over each piece.
  • Garnish with fresh sage leaves and lemon slices.
  • Serve immediately, perhaps with a side of angel hair pasta, risotto, or roasted vegetables to soak up that amazing sauce!

Notes

  • Chicken thickness: The key to perfectly cooked chicken is even thickness. Don't skip the pounding step – it ensures quick, even cooking and tender results.
  • Prosciutto choices: Traditional saltimbocca uses prosciutto di Parma, but any good quality prosciutto works well. Avoid pre-sliced packaged varieties if possible; freshly sliced from the deli counter is much better.
  • Wine matters: Use a wine you'd actually drink! The flavor concentrates as it reduces, so quality makes a difference. If you prefer not to cook with alcohol, substitute with additional chicken broth and a splash of white wine vinegar.
  • Make ahead tips: You can prepare the chicken (pound, season, top with sage and prosciutto) up to 24 hours ahead. Store covered in the refrigerator and bring to room temperature before cooking.
  • Sauce consistency: If your sauce gets too thick, thin it with a splash of chicken broth. Too thin? Let it reduce a bit longer before adding the final tablespoon of butter.