Chicken saltimbocca is a traditional Italian dish that everyone should eat at least once in their life.
Also, the word “Saltimbocca” literally means “jump in the mouth” in Italian… if that doesn’t tell you how tasty this dish is, I’m not sure what will!
Why you’ll love this chicken saltimbocca
SO much flavor. Between the buttery white wine sauce, sage, and prosciutto there are plenty of flavors in this dish to get your taste buds singing!
It’s easy to make. While this recipe looks complicated, it’s one of the easiest chicken recipes out there. The only “hard” part is using a toothpick to skewer the sage leaves on properly (and that’s a battle you’ll win every time).
You’ll feel like you’re eating at an Italian restaurant. Only, you make this. And it’s cheaper to make at home than what you’ll spend ordering it out.
Ingredients
For this chicken saltimbocca recipe, you’ll need:
- Chicken – For this chicken saltimbocca, you’ll want to use very thin chicken cutlets. Feel free to buy some chicken breasts and thinly slice them yourself! As long as the chicken breast isn’t thick when you cook it, you’re good to go.
- Prosciutto – Adds an element of saltiness and gets crisp when cooked – helps so much with the texture of this dish!
- Sage – More specifically, fresh sage leaves. There’s something about sage and prosciutto that just works. If you’re not the biggest fan of sage leaves, I’d give them one more chance with this chicken saltimbocca recipe.
- Flour – Flour is used to lightly dredge the chicken saltimbocca before cooking.
- White wine – This chicken saltimbocca is finished in a white wine butter sauce (yum) so the wine is a must have ingredient! Any dry white wine will work!
- Chicken broth – Adds a bit more flavor. You can use low sodium chicken stock too!
- Extra virgin olive oil – Any high quality olive oil will do!
- Butter – Combining a good butter with olive oil will addd a beautiful nutty flavor to the sauce.
- Salt and pepper – Can’t forget to season your chicken beforehand!
That’s all you really need to make a beautiful chicken saltimbocca!
I cannot stress enough that you need your chicken breasts to be thinly sliced. If you’re unable to buy chicken cutlets at the store, butterfly your chicken breasts into super thin slices.
The chicken cutlets should all be uniform in size, too. This ensures that each piece will take the same amount of time to cook.
There are a few recipes out there that add cheese to this dish, but it’s not needed at all. If you’d like to add some though, fontina cheese is a good choice. Mozzarella cheese has been used in other recipes, too!
How to make chicken saltimbocca
Begin by slicing your chicken breasts into thin chicken cutlets. If you would like, you can use a meat mallet to really flatten the chicken breasts after slicing them – this step is not necessary but a meat tenderizer does ensure that your chicken breast is thin enough!
Season each side of the chicken cutlets with salt and pepper. Then, place your prosciutto on top of the chicken. Garnish each piece with two sage leaves and secure them to both the prosciutto and chicken with a toothpick.
Dredge all of the chicken in flour and gently shake off any excess. Set to the side for now.
Heat a skillet to medium heat. Heat olive oil and butter and once melted, add in the chicken prosciutto side down. Sear until goldne brown, flip and cook for the same amount of time on the other side. Repeat this process until each chicken breast is fully cooked. Place the cooked chicken on a plate and set to the side.
At this point, you’ll want to set the stove to medium high heat. Add the wine to the pan and scrape the brown bits with a wooden spoon. Then, add in the chicken broth and cook until it’s reduced by half. Add in some additional butter and place the chicken pieces back into the pan.
Serve immediately and enjoy!
Frequently asked questions
Have a question not answered below? Feel free to leave it in the comments and I’ll do my best to answer it!
What should I serve chicken saltimbocca with?
Feel free to serve this dish with mashed potatoes, roasted broccoli, sauteed spinach, or your favorite noodles!
How will I know when the chicken is done?
When the internal temp reaches 165 degrees Fahrenheit! I suggest buying a meat thermometer for more accurate results!
How long does chicken saltimbocca last?
Leftovers can be stored in the fridge for up to three days in an airtight container or in the freezer for up to two months!
PrintEasy Chicken Saltimbocca
Chicken saltimbocca is an Italian dish loaded with flavor and is fairly simple to make! It’s sure to be a new family favorite in your household.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 Servings 1x
Ingredients
- 4 chicken cutlets
- 10 sage leaves
- 4 pieces prosciutto
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup flour for dredging
- 4 TBSP olive oil
- 4 TBSP butter, divided
- Salt and pepper to taste
Instructions
- Begin by slicing your chicken breasts into thin chicken cutlets.
- Season each side of the chicken cutlets with salt and pepper. Then, place your prosciutto on top of the chicken. Garnish each piece with two sage leaves and secure them to both the prosciutto and chicken with a toothpick.
- Dredge all of the chicken in flour and gently shake off any excess. Set to the side for now.
- Heat a skillet to medium heat. Heat olive oil and butter and once melted, add in the chicken prosciutto side down. Sear until goldne brown, flip and cook for the same amount of time on the other side. Repeat this process until each chicken breast is fully cooked. Place the cooked chicken on a plate and set to the side.
- Set the stove to medium high heat. Add the wine to the pan and scrape the brown bits with a wooden spoon. Then, add in the chicken broth and cook until it’s reduced by half. Add in some additional butter and place the chicken pieces back into the pan.
- Serve immediately and enjoy!
