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Classic Italian Chicken Saltimbocca

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3.9 from 38 reviews

Classic Italian Chicken Saltimbocca is a flavorful one-pan dish featuring thin chicken breasts wrapped in salty prosciutto and fragrant sage leaves. Seared until golden and finished with a rich buttery pan sauce made from chicken broth and white wine, this easy-to-make meal delivers rustic Italian flavors with minimal effort.

Ingredients

Scale

Chicken and Wrap

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

Coating and Cooking

  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter

Pan Sauce

  • ½ cup chicken broth
  • ½ cup white wine (optional)
  • Salt and pepper, to taste

Instructions

  1. Prepare Chicken: Flatten the chicken breasts between plastic wrap using a meat mallet or rolling pin until they are about ½ inch thick to ensure even cooking.
  2. Season and Wrap: Lightly season the chicken with salt and pepper, keeping in mind the prosciutto adds saltiness. Place two slices of prosciutto and one fresh sage leaf on each breast, pressing gently to adhere.
  3. Coat with Flour: Lightly dredge each wrapped chicken breast in all-purpose flour, shaking off the excess to avoid clumping.
  4. Heat Pan and Sear: Heat olive oil and half of the butter in a skillet over medium-high heat until sizzling. Place chicken in the pan prosciutto-side down and cook for 4–5 minutes until the prosciutto is golden and crispy.
  5. Flip and Finish Cooking: Carefully flip the chicken breasts, add the remaining butter, and cook for another 4–5 minutes until the chicken is cooked through and the second side is crisp.
  6. Make Pan Sauce: Remove the chicken to a plate and keep warm. Pour chicken broth and white wine into the skillet, scraping the browned bits from the bottom. Simmer for 2–3 minutes to reduce slightly.
  7. Coat and Serve: Return the chicken breasts to the pan to coat with the sauce, spooning extra sauce over the top before serving.

Notes

  • Use a meat mallet or rolling pin to ensure chicken breasts are evenly pounded to ½ inch thickness.
  • Be careful not to overcook the chicken; cooking times may vary slightly depending on thickness.
  • The white wine can be omitted for a non-alcoholic version, substituting with extra chicken broth.
  • Serve with a side of sautéed vegetables or pasta to complete the meal.
  • To keep the prosciutto crispy, do not cover the pan while cooking.

Find it online: https://yumfoodusa.com/classic-italian-chicken-saltimbocca/