Italian 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
Scale
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
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