• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Chicken

    Chicken Saltimbocca

    May 23, 2021 by Ryan 5 Comments

    5511 shares
    Jump to Recipe Print Recipe

    This chicken saltimbocca recipe is a traditional Italian dish where the chicken is wrapped in sage and prosciutto and then finished with a wine butter sauce. It is the perfect weeknight meal if you are looking for an excuse to open a bottle of wine.

    overhead shot of chicken saltimbocca in skillet with wine butter sauce

    I can never get enough chicken - from chicken francese to Indian butter chicken to Roman chicken.

    I remember the first time I had saltimbocca. No it wasn't at an Italian restaurant. It was actually something my mom had decided to make one night.

    My mom has a healthy obsession with Martha Stewart, and while her cookbook, Martha Stewart's Cookies, inspired by mom to start her cookie business, it was her chicken with prosciutto and sage that inspired her that night.

    It was love at first bite. And I remember my mom whipping it up in under 30 minutes, which I've got to be frank, doesn't happen very often. I'm not going to lie.

    For me any meal that has prosciutto in it is tough to beat. I can't explain why I love it as much as I do, but if you follow this blog at all, you have probably noticed how often I use it in my recipes, especially pizza! So if you want a quick and easy dinner that is super tasty, this chicken saltimbocca recipe should be on your list.

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Flavor Additions
    • Side Dish Options
    • Pro Tips/Recipe Notes
    • Other Chicken Recipes
    • Chicken Saltimbocca
    chicken with prosciutto and sage in skillet

    Ingredient Notes

    • Chicken - you want thin chicken so you can get chicken cutlets or take chicken breasts and slice them in half. Or if you have some anger, just pound them then.
    • Sage - this traditional herb has a pronounced herbal flavor that is an earthy, slightly peppery taste, with hints of lemon.
    • Prosciutto - this cured ham not only adds flavor and an explosion of saltiness, but it gets crisp too, adding to the texture.
    • Wine - you want a dry wine like Chardonnay or Sauvignon Blanc as it contributes to the flavor of the sauce.

    Ingredient Swaps

    Like any meal, you can mix up some of the ingredients for this chicken saltimbocca recipe. Some variations include:

    • While I'm a fan of chicken saltimbocca, you can substitute chicken with veal which is very traditional.
    • If you don't have prosciutto, you can use ham, salami, pancetta or bacon instead.
    • While wine is a favorite of mine in the sauce, you can just use more chicken stock instead.

    Step-by-Step Photos

    process shots of wrapping chicken in sage and prosciutto and dredging in flour

    Wrap each piece of chicken with 2 sage leaves and two slices of prosciutto then dredge in the flour, shaking off any excess.

    process shots of cooking chicken in skillet

    Heat oil over medium-high heat and add chicken. Cook for about 3 minutes before flipping and cooking another 3 minutes.

    process shots of deglazing skillet with wine and adding chicken, tossing in the sauce

    Remove the chicken and deglaze the skillet with the wine and stock. Once it has reduced by about half, add the butter and sage before returning the chicken and spooning the sauce over it.

    FAQs

    What is Chicken Saltimbocca?

    Chicken saltimbocca is chicken wrapped in sage and prosciutto and then quickly sautéed. Saltimbocca actually means "jump into the mouth."

    You can be creative with your sauce, but usually it consists of a quality dry white wine like Chardonnay or Sauvignon Blanc and some chicken stock. It is then finished with some butter. You can also add a little more acidity with some fresh lemon juice as well.

    What is the Best Wine to Use?

    Use quality dry white wine that you'd be willing to drink. The flavor of the sauce comes from the wine. You want a dry wine so Chardonnay or Sauvignon Blanc are best.

    How Do I Know When the Chicken is Done?

    You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into it and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn't just cook slightly longer.

    How Long Will It Last?

    Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.

    Flavor Additions

    While this is a fairly traditional dish, you can add some of your favorite ingredients to mix it up. Some additional include:

    • Flavorings - the sauce is pretty simple but capers, garlic, onion, fresh lemon juice or even a touch of heavy cream can kick it up a notch.
    • Vegetables - spinach, kale or mushrooms can all be cooked with the sauce.
    • Cheese - cheese makes everything better. You can add a slice of fontina or mozzarella on top of the chicken saltimbocca and then broil for 2 minutes to get it melty.

    Side Dish Options

    In general, you want a starch or carbohydrates to pair with chicken saltimbocca, so pasta, potatoes or polenta make for a great side.

    Or if you want to go all-in on the Italian meal, try some goat cheese risotto.

    As far as vegetables, roasted broccoli or asparagus work great. I'm actually partial to parmesan roasted brussels sprouts.

    Pro Tips/Recipe Notes

    • Use chicken cutlets or cut chicken breasts in half so the chicken is thin enough to cook quickly.
    • Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You'll know it is ready when the oil starts to shimmer.
    • When you wrap prosciutto around each chicken, use the palm of your hand to press it against each piece of chicken so it will stick. You'd be surprised but it does actually stay wrapped. Dredging in the flour helps too.
    chicken saltimbocca in cast iron skillet

    Other Chicken Recipes

    • Bacon Wrapped Chicken Thighs
    • Chicken Rollatini
    • Chicken with White Wine Sauce
    • Bacon Wrapped Stuffed Chicken

    If you’ve tried this chicken saltimbocca recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of chicken saltimbocca in skillet with wine butter sauce
    Print Recipe
    5 from 8 votes

    Chicken Saltimbocca

    This chicken with prosciutto and sage recipe is inspired by traditional saltimbocca but uses chicken instead of veal and doesn't have cheese.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Italian
    Servings: 4
    Calories: 402kcal
    Author: Ryan Beck

    Ingredients

    • 2 tablespoon olive oil
    • 4 chicken cutlets
    • 8 whole sage leaves, plus 6 minced leaves
    • 8 slices prosciutto
    • ½ cup all-purpose flour
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¾ cup dry white wine (Chardonnay or Sauvignon Blanc)
    • ⅓ cup low-sodium chicken stock
    • 2 tablespoon cold unsalted butter

    Instructions

    • In a medium bowl, add flour, salt and pepper and stir together. Lay 2 sage leaves on each cutlet and then wrap two prosciutto slices around the middle of each cutlet, enclosing the sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge the cutlets in flour.
    • In a large skillet, heat olive oil over medium-high heat. Cook 2 cutlets until golden brown on each side, about 3-4 minutes per side. Remove and repeat with remaining cutlets. 
    • Add wine and stock to skillet, scraping up the browned bits. Cook over high heat until it reduces by half, about 2 minutes. Remove from heat and add butter and minced sage leaves. Stir until butter is melted. Return chicken to pan and spoon sauce over.

    Notes

    • Use chicken cutlets or cut chicken breasts in half so the chicken is thin enough to cook quickly.
    • Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You'll know it is ready when the oil starts to shimmer.
    • When you wrap prosciutto around the chicken, use the palm of your hand to press it against the chicken so it will stick. You'd be surprised but it does actually stay wrapped. Dredging in the flour helps too. 
    • Use quality dry white wine that you'd be willing to drink. The flavor of the sauce comes from the wine. Chardonnay or Sauvignon Blanc are best.
    • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn't just cook slightly longer.
    • Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.

    Nutrition

    Serving: 1chicken breast | Calories: 402kcal | Carbohydrates: 14g | Protein: 33g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 95mg | Sodium: 1099mg | Potassium: 290mg | Fiber: 3g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 1.7mg | Calcium: 60mg | Iron: 2.3mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Oven Roasted Pulled Pork
    Bacon Wrapped Chicken Thighs »
    5511 shares

    Receive Top 25 Recipes

    Reader Interactions

    Comments

    1. Chris says

      August 11, 2019 at 9:13 pm

      5 stars
      Anything with prosciutto is good!

      Reply
    2. Susan says

      April 03, 2020 at 4:40 pm

      5 stars
      Made this the other night. It was delicious! Followed recipe exactly but added mozzarella cheese on top at the end because I needed to use it up. Fantastic!

      Reply
      • Ryan says

        April 03, 2020 at 4:43 pm

        Yum! Can't go wrong with some mozzarella!

        Reply
    3. Delphine says

      December 03, 2022 at 11:50 am

      5 stars
      Spectacular recipe - lots of flavor, rich with the prosciutto but love that it doesn’t rely on cheese. I’ve made this twice, following the recipe exactly and find it requires no tweaks. This is a keeper. Thanks!

      Reply
      • Ryan says

        December 03, 2022 at 4:26 pm

        Glad you enjoyed it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Healthy Recipes

    • Cinnamon Overnight Oats
      Cook Time5 Minutes
    • Buffalo Chicken Spaghetti Squash
      Cook Time1 Hours 10 Minutes
    • Peanut Butter Energy Balls
      Cook Time25 Minutes
    • Quinoa Sweet Potato Salad
      Cook Time1 Hours

    Popular Recipes

    • Baked Cheddar Mac and Cheese
      Cook Time40 Minutes
    • Cranberry Mimosa
      Cook Time5 Minutes
    • Apple Pie with Crumb Topping
      Cook Time1 Hours 40 Minutes
    • Chocolate Chip Scones
      Cook Time35 Minutes

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    5511 shares