Chicken Saltimbocca Recipe

Introduction

Chicken Saltimbocca is a classic Italian dish known for its tender chicken, savory prosciutto, and fragrant sage. This recipe offers a simple yet elegant meal that’s perfect for weeknight dinners or special occasions.

Ingredients

• 2 pounds chicken cutlets (pounded to 1/4″ thick and cut into 5 inch long pieces)
• 20 large sage leaves
• 12 pieces prosciutto (about a 1/4 pound worth)
• 1 1/4 cups low sodium chicken stock
• 1 cup dry white wine
• 1 cup flour (for dredging only)
• Salt and pepper (to taste)
• 1/4 cup olive oil
• 6 tablespoons butter (divided)
• 2 tablespoons minced flat-leaf Italian parsley

Instructions

1. Step 1: Season the chicken pieces with salt and pepper on both sides. Place the prosciutto on top of each chicken piece, trimming to fit if needed. Press it down to make it stick, then place 1-2 sage leaves on top depending on the size. Secure the sage leaves and prosciutto with toothpicks.
2. Step 2: Dredge all the chicken pieces in flour, shaking off any excess. Arrange the floured chicken pieces on parchment paper and set aside.
3. Step 3: Heat a large pan over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once melted, place the chicken pieces prosciutto-side down and sear until golden, about 2-3 minutes. Flip and cook the other side for 1-2 minutes until cooked through. Transfer the chicken to a wire rack. Repeat in batches, adding more olive oil and butter as needed.
4. Step 4: After cooking all chicken, add the white wine to the pan. Increase heat to high and scrape the brown bits from the bottom with a wooden spoon. After 1 minute, add the chicken stock and cook the sauce until it thickens and reduces by half, about 3 minutes. Reduce heat to medium-low and stir in the remaining butter.
5. Step 5: Whisk the sauce until smooth and taste. Adjust seasoning with salt and pepper as desired. Return the chicken pieces to the pan and gently toss to warm through, about 2 minutes.
6. Step 6: Sprinkle the dish with minced parsley and serve immediately. Enjoy your Chicken Saltimbocca!

Tips & Variations

• Use a meat mallet to evenly pound the chicken cutlets to ensure they cook quickly and evenly.
• Swap sage for fresh thyme or rosemary if you prefer a different herb flavor.
• For a richer sauce, add a splash of heavy cream after the butter has melted.
• Serve with a side of sautéed greens or creamy mashed potatoes 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 to avoid drying out the chicken. Avoid microwaving to maintain the crispness of the prosciutto.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, just slice the chicken breasts into thin pieces or pound them evenly to about 1/4 inch thick for best results.

What can I substitute for prosciutto?

If prosciutto isn’t available, thinly sliced pancetta or smoked ham can be used as alternatives to provide a similar savory flavor.

Chicken Saltimbocca Recipe

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4.7 from 53 reviews

Chicken Saltimbocca is a classic Italian dish featuring tender chicken cutlets topped with savory prosciutto and fragrant sage leaves, all pan-seared to golden perfection and finished with a flavorful white wine and chicken stock sauce. This elegant yet simple recipe is perfect for a comforting dinner that delivers rich flavors with minimal effort.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian
• Diet: Halal

Ingredients

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Chicken and Herb Layer

• 2 pounds chicken cutlets (pounded to 1/4″ thick and cut into 5 inch long pieces)
• 20 large sage leaves
• 12 pieces prosciutto (about 1/4 pound)

Dredging

• 1 cup flour (for dredging only)
• salt and pepper (to taste)

Sauce and Cooking

• 1/4 cup olive oil
• 6 tablespoons butter (divided)
• 1 1/4 cups low sodium chicken stock
• 1 cup dry white wine
• 2 tablespoons minced flat-leaf Italian parsley

Instructions

1. Season and Assemble: Season the chicken pieces with salt and pepper on both sides. Place a piece of prosciutto on top of each chicken cutlet, trimming if needed to fit. Press it to stick well, then place 1-2 sage leaves on top depending on the size. Secure the prosciutto and sage leaves with toothpicks to hold everything in place.
2. Dredge the Chicken: Lightly coat each assembled chicken piece in flour, shaking off any excess. Lay the dredged chicken pieces on parchment paper and set aside.
3. Sear the Chicken: Heat a large pan over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Once melted, place the chicken pieces prosciutto-side down and sear until golden, about 2-3 minutes. Flip and cook the other side for 1-2 minutes or until cooked through. Transfer cooked chicken to a wire rack. Repeat in batches, adding more olive oil and butter as necessary.
4. Prepare the Sauce: Pour the white wine into the hot pan used for searing. Increase to high heat and scrape the bottom of the pan with a wooden spoon to loosen all browned bits. After 1 minute, add the chicken stock. Cook the sauce until it reduces by half and thickens slightly, about 3 minutes. Lower the heat to medium-low and stir in the remaining butter until melted and well combined.
5. Finish and Warm: Whisk the sauce, then taste and adjust salt and pepper as needed. Add the cooked chicken pieces back into the pan and gently toss to warm them through for about 2 minutes.
6. Garnish and Serve: Sprinkle the chicken saltimbocca with the minced flat-leaf parsley and serve immediately to enjoy the full flavor and aroma.

Notes

• To prevent the sage leaves from burning during searing, keep an eye on the heat and sear the chicken prosciutto-side down first.
• If you don’t have chicken cutlets, you can pound thin chicken breasts to the required thickness.
• Using a dry white wine like Sauvignon Blanc or Pinot Grigio works best for the sauce.
• For a gluten-free option, substitute the all-purpose flour with gluten-free flour or cornstarch for dredging.
• Remove the toothpicks before serving, or inform guests of their presence to avoid accidents.

Keywords: Chicken Saltimbocca, Italian Chicken Recipe, Prosciutto Chicken, Sage Chicken, Pan-Seared Chicken, White Wine Sauce