Chicken Saltimbocca

This chicken saltimbocca recipe is an Italian classic with chicken wrapped in sage and prosciutto and finished with a wine butter sauce.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 402kcal

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.

Use chicken cutlets or cut chicken breasts in half so the chicken is thin enough to cook quickly.

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.

Cook the chicken in batches to prevent overcrowding the pan. Overcrowding can lead to steaming instead of browning.

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.

For accurate results, rely on an instant-read thermometer. It's the most reliable method to ensure your chicken is cooked to perfection, reaching the safe internal temperature of 165°F.
For accurate results, rely on an instant-read thermometer. It's the most reliable method to ensure your chicken is cooked to perfection, reaching the safe internal temperature of 165°F.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.