Italian Chicken Saltimbocca Recipe
Introduction
Italian Chicken Saltimbocca is a classic, flavorful dish featuring tender chicken breasts wrapped in prosciutto and fresh sage, cooked to perfection in a savory pan sauce. This recipe brings restaurant-quality elegance to your home kitchen with simple ingredients and straightforward steps.
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 8 slices prosciutto
- 8 fresh sage leaves
- 1/2 cup all-purpose flour (or gluten-free blend if needed)
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted 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: Place the chicken breasts between plastic wrap and flatten them to about ½ inch thickness using a meat mallet for even cooking.
- Step 2: Season both sides of the chicken breasts generously with salt and pepper.
- Step 3: Lay two slices of prosciutto and one sage leaf on each chicken breast, wrapping them to form a flavorful bundle.
- Step 4: Lightly dredge each wrapped chicken breast in flour, shaking off excess to prevent clumping during cooking.
- Step 5: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Step 6: Place the chicken in the skillet with the prosciutto side down and cook for 4-5 minutes until the prosciutto turns golden and crispy.
- Step 7: Flip the chicken over carefully, add the remaining butter, and cook another 4-5 minutes until the chicken is cooked through and reaches 165°F internally.
- Step 8: Remove the chicken from the pan, then pour in chicken broth and white wine (or lemon juice). Scrape the pan to loosen browned bits.
- Step 9: Simmer the sauce for 2-3 minutes until it slightly thickens and flavors concentrate.
- Step 10: Return the chicken to the pan and coat with the sauce before serving hot.
Tips & Variations
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature without overcooking.
- Swap white wine with lemon juice or extra chicken broth if you prefer a non-alcoholic option.
- For extra richness, drizzle a little more butter into the sauce as it simmers.
- Serve alongside sautéed spinach or a light pasta for a complete meal.
Storage
Store leftover chicken saltimbocca 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 keep the chicken tender and the prosciutto crisp. The sauce may thicken upon cooling; add a splash of chicken broth when reheating if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend for dredging to make this recipe suitable for gluten-free diets.
What can I use instead of prosciutto?
If prosciutto is unavailable, thin slices of ham or pancetta can work as alternatives, though they may alter the flavor slightly.
PrintItalian Chicken Saltimbocca Recipe
Italian Chicken Saltimbocca is a classic Italian dish featuring tender, flattened chicken breasts wrapped with savory prosciutto and fresh sage, pan-fried to golden perfection, and finished with a rich, flavorful pan sauce made from chicken broth and white wine. This recipe delivers a perfect balance of crispy prosciutto, aromatic sage, and juicy chicken, making it an elegant yet simple dinner option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 8 slices prosciutto
- 8 fresh sage leaves
For the Dredging and Cooking
- 1/2 cup all-purpose flour (substitute with gluten-free blend if needed)
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter (adjust if using salted butter)
For the Flavor Base
- 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
- Prepare the Chicken: Flatten chicken breasts between plastic wrap using a meat mallet until about ½ inch thick to ensure even cooking.
- Season: Generously sprinkle both sides of the chicken breasts with salt and pepper to boost the flavor.
- Wrap: Place two slices of prosciutto and one fresh sage leaf on each chicken breast, carefully wrapping to form a flavorful bundle.
- Dredge: Lightly coat each wrapped chicken breast in flour, shaking off any excess to prevent clumping during cooking.
- Heat Pan: In a large skillet, heat olive oil and 2 tablespoons of unsalted butter over medium-high heat until the mixture shimmers, about 2 minutes.
- Cook Chicken: Add the chicken prosciutto-side down and cook for 4-5 minutes until the prosciutto is golden brown and crispy.
- Flip & Cook: Turn the chicken over carefully, add the remaining butter, and cook for another 4-5 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
- Add Liquids: Remove chicken from the pan. Pour in chicken broth and white wine and use a spatula to scrape up browned bits from the pan bottom.
- Reduce Sauce: Simmer the sauce for 2-3 minutes until it thickens slightly, intensifying the flavor.
- Serve: Return the chicken to the pan to soak in the sauce before plating and serving warm.
Notes
- You can substitute white wine with fresh lemon juice for a non-alcoholic option.
- For a gluten-free version, use a gluten-free flour blend for dredging.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Prosciutto crisps up nicely when cooked skin-side down; avoid moving the chicken too much in the pan to get a nice crust.
- Fresh sage is ideal, but dried sage can be used if fresh is unavailable—reduce quantity accordingly.
Keywords: Italian chicken saltimbocca, chicken breasts, prosciutto recipe, sage chicken, pan-fried chicken, Italian main dish
