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overhead shot of chicken saltimbocca in skillet with wine butter sauce
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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.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 402kcal
Author Ryan Beck

Ingredients

  • 2 tbsp olive oil
  • 4 chicken cutlets
  • 8 whole sage leaves, plus 6 minced leaves
  • 8 slices prosciutto
  • ½ cup all-purpose flour
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¾ cup dry white wine (Chardonnay or Sauvignon Blanc)
  • 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. 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