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Italian Chicken Saltimbocca features thinly sliced chicken topped with prosciutto and sage, cooked to perfection.

Easy Italian Chicken Saltimbocca

This Italian Chicken Saltimbocca recipe delivers restaurant-quality flavor in under 30 minutes. Tender chicken cutlets are topped with prosciutto and sage, then pan-fried to perfection and bathed in a delicate white wine sauce. It's a simple yet impressive dish perfect for a weeknight meal or special occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • Salt, to taste
  • Black pepper, to taste
  • 4 slices prosciutto
  • 8 fresh sage leaves
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 1/4 cup chicken broth
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • Grated Parmesan cheese, for serving optional

Equipment

  • Meat mallet or rolling pin
  • Plastic wrap
  • large skillet
  • tongs
  • whisk
  • Measuring cups
  • Measuring spoons
  • Plate

Method
 

  1. Pound the chicken breasts to 1/4-inch thickness between two sheets of plastic wrap.
  2. Season the chicken cutlets lightly with salt and pepper.
  3. Place a slice of prosciutto on top of each chicken cutlet.
  4. Arrange two fresh sage leaves on top of the prosciutto.
  5. Secure with toothpicks if needed.
  6. Heat the olive oil in a large skillet over medium-high heat.
  7. Carefully place the chicken cutlets in the skillet, prosciutto-side down.
  8. Cook for 3-4 minutes, or until the prosciutto is crispy and golden brown.
  9. Flip the chicken and cook for another 2-3 minutes, or until cooked through (internal temperature of 165°F or 74°C).
  10. Remove the chicken from the skillet and set aside on a plate.
  11. In the same skillet, melt the butter over medium heat.
  12. Whisk in the flour and cook for 1 minute, stirring constantly.
  13. Gradually pour in the white wine, whisking constantly to avoid lumps.
  14. Add the chicken broth and bring the sauce to a simmer.
  15. Cook for 2-3 minutes, or until the sauce has thickened slightly.
  16. Season the sauce with salt and pepper to taste.
  17. Return the chicken cutlets to the skillet with the sauce.
  18. Spoon the sauce over the chicken and let it simmer for another minute or two, allowing the flavors to meld together.
  19. Remove the toothpicks (if used) before serving.
  20. Serve immediately, garnished with grated Parmesan cheese if desired.

Notes

Pounding the chicken is key for even cooking. Use a dry white wine like Pinot Grigio or Sauvignon Blanc. Be cautious with salt as prosciutto is already salty. Fresh sage provides the best flavor. To thicken the sauce, whisk together a teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce. Simmer until thickened. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in a skillet or microwave.