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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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/chicken-saltimbocca-recipe/