This chicken saltimbocca 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.
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 should be on your list. Enjoy!
What Ingredients are in this Chicken Saltimbocca Recipe?
- Olive oil
- Chicken cutlets or chicken breasts cut in half
- Sage leaves
- Prosciutto
- Flour
- Salt and black pepper
- Dry white wine (Chardonnay or Sauvignon Blanc)
- Low sodium chicken stock
- Unsalted butter
How to Make Chicken Saltimbocca
- Wrap chicken with 2 sage leaves and two slice of prosciutto.
- Dip chicken in flour mixture and shake off any excess.
- Heat olive oil over medium-high heat in skillet and add chicken, cooking for 3-4 minutes
- Flip chicken and cook for another 3-4 minutes, or until the chicken is cooked through.
- Remove chicken and deglaze skillet with wine and chicken stock. Once it has reduced by half, stir in butter and chopped sage leaves.
- Return chicken to pan and spoon sauce over.
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 chicken saltimbocca 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 Do You Serve with Saltimbocca?
In general, you want a starch or carbohydrates to pair with chicken staltimbocca, so pasta, potatoes or polenta make for a great side. Or if you want to go all-in on the Italian meal, try risotto.
Other Chicken Recipes
- Lemon Chicken Piccata
- Chicken with Herb Garlic Butter Sauce
- Baked Chicken Cordon Bleu
- Apple Cider Chicken
- Chicken Schnitzel
Chicken Saltimbocca
Ingredients
- 2 tbsp olive oil
- 4 chicken cutlets
- 8 whole sage leaves, plus 6 minced leaves
- 8 slices prosciutto
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup dry white wine (Chardonnay or Sauvignon Blanc)
- 1/3 cup low-sodium chicken stock
- 2 tbsp 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 and spoon over chicken.
Anything with prosciutto is good!