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Chicken Saltimbocca Recipe

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★★★★★

4.9 from 88 reviews

Chicken Saltimbocca is a classic Italian dish featuring tender chicken cutlets topped with fragrant sage and prosciutto, pan-fried to a crispy golden perfection and finished with a flavorful white wine reduction. This elegant yet simple recipe is perfect for a quick weeknight dinner or a special occasion.

Ingredients

Scale

Chicken and Toppings

  • 2 large chicken breasts
  • 4 slices prosciutto crudo
  • 4 sage leaves, plus extra for garnish if desired

Other Ingredients

  • ½ cup Italian white wine (such as Pinot Grigio, Vermentino or Pecorino) (120ml)
  • All purpose flour, for dredging
  • Olive oil, for frying
  • Salt, to taste

Instructions

  1. Prepare the Chicken: Cut the chicken breasts in half lengthwise and lightly pound each piece with a rolling pin or meat mallet to about 1/2 cm (¼ inch) thickness. This ensures even cooking and tenderness.
  2. Assemble Saltimbocca: Place one sage leaf in the center of each chicken cutlet. Then, lay one slice of prosciutto on top of the sage; if the slice is larger than the cutlet, folding it in half works well. Secure the sage and prosciutto onto the chicken using a toothpick to hold everything in place while cooking.
  3. Season and Dredge: Lightly salt the plain side (the side without prosciutto and sage) of each cutlet. Then, dredge each cutlet in all-purpose flour, making sure to shake off any excess so the coating is thin and even.
  4. Cook the Chicken: Heat olive oil in a large pan over medium heat. When the oil is hot, place the chicken cutlets prosciutto side down in the pan. Cook for about 4-5 minutes until the prosciutto is crispy and golden. Flip the cutlets and cook the other side for an additional 4 minutes until the chicken is fully cooked through. If desired, add extra sage leaves to the pan for garnish during the last minute of cooking.
  5. Make the Wine Sauce: Remove the cooked chicken from the pan and set aside on a plate. Pour the Italian white wine into the hot pan, scraping up any brown bits from the bottom with a wooden spoon or spatula. Let the wine simmer for 2-3 minutes until reduced by half, concentrating the flavors.
  6. Finish and Serve: Return the chicken cutlets to the pan briefly to warm through in the reduced wine sauce. Turn off the heat. Remove toothpicks carefully, garnish with additional sage leaves if desired, and serve immediately.

Notes

  • Chicken cutlets: If you can find pre-sliced chicken cutlets, that will save time and prep. If not, slice large chicken breasts in half lengthwise and pound thinly as directed. Large breasts or cutlets are best when serving 4 people.
  • Storage and freezing: This dish is best served fresh to enjoy the crispy prosciutto. However, cooked chicken saltimbocca can be refrigerated for 2-3 days or frozen for up to 3 months.
  • To defrost: Fully defrost frozen saltimbocca in the refrigerator before reheating thoroughly until piping hot throughout.

Keywords: Chicken Saltimbocca, Prosciutto Chicken, Italian Chicken Recipe, Sage Chicken, White Wine Sauce, Easy Italian Dinner

Find it online: https://busyrecipe.com/chicken-saltimbocca-recipe/