Chicken Saltimbocca
Tender chicken cutlets topped with savory prosciutto and fresh sage, pan-seared and finished with a delicious white wine and butter sauce. A classic Italian-American dish that comes together in under 30 minutes.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Chicken Cutlets
- b.Place a chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound it to an even 1/4-inch thickness. Repeat with the remaining breasts.
- c.Season both sides of the chicken cutlets lightly with salt and freshly ground black pepper. Remember that prosciutto is salty.
- d.Lay one or two sage leaves on top of each cutlet. Drape two slices of prosciutto over the sage, pressing gently so it adheres.
- e.Secure the prosciutto and sage to the chicken by weaving a toothpick through all layers.
- 2
Step 2
- a.Dredge the Chicken
- b.Spread the all-purpose flour on a shallow plate or dish.
- c.Lightly press each chicken cutlet into the flour, coating both sides. Shake off any excess flour; a thin, even coating is all you need.
- 3
Step 3
- a.Pan-Sear the Chicken
- b.In a large skillet (12-inch), heat the olive oil and 2 tablespoons of the butter over medium-high heat. Wait until the butter is melted and the foam subsides.
- c.Carefully place the chicken cutlets in the skillet, prosciutto-side down. Do not overcrowd the pan; cook in two batches if necessary.
- d.Sear for 3-4 minutes without moving them, until the prosciutto is crisp and the chicken is golden brown.
- e.Flip the chicken and cook for another 3-4 minutes, until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
- f.Transfer the cooked chicken to a clean plate and set aside.
- 4
Step 4
- a.Create the Pan Sauce
- b.Reduce the heat to medium. Pour the dry white wine into the hot skillet. As it bubbles, use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
- c.Allow the wine to simmer and reduce by about half, which should take 1-2 minutes.
- d.Pour in the chicken broth and bring the sauce to a simmer. Cook for another 2-3 minutes until the sauce has slightly thickened.
- e.Remove the skillet from the heat. Add the remaining 2 tablespoons of cold butter and whisk continuously until the butter is fully melted and the sauce becomes smooth, glossy, and slightly creamy.
- 5
Step 5
- a.Serve
- b.Remove the toothpicks from the chicken cutlets.
- c.Return the chicken to the skillet, spooning some of the sauce over the top to re-warm gently for about 30 seconds.
- d.Transfer the chicken to serving plates, pour the remaining pan sauce over the top, and garnish with fresh chopped parsley. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pounding the chicken to an even thickness is the most important step for ensuring it cooks quickly and evenly.
- 2Use cold butter for the sauce and whisk it in off the heat. This helps emulsify the sauce, making it creamy rather than oily.
- 3Don't overcrowd the pan. Cooking in batches ensures each piece gets a beautiful golden-brown sear.
- 4The quality of your wine matters. Use a dry white wine that you would enjoy drinking, as its flavor will concentrate in the sauce.
- 5Scraping the 'fond' (browned bits) from the bottom of the pan is essential for a flavorful sauce.
Adapt it for your goals.
Classic Veal Saltimbocca
For the traditional version, substitute the chicken with thinly pounded veal cutlets. The cooking time will be slightly shorter.
Mushroom SaltimboccaMushroom Saltimbocca
After searing the chicken and setting it aside, add 8 oz of sliced cremini mushrooms to the skillet and sauté until browned before deglazing with wine.
Alcohol Free VersionAlcohol-Free Version
Replace the white wine with an equal amount of additional low-sodium chicken broth and a tablespoon of fresh lemon juice to add acidity.
Why this is on our healthy list.
Excellent Source of Lean Protein
Chicken breast is a primary ingredient, providing high-quality lean protein essential for muscle building, tissue repair, and maintaining a healthy metabolism.
Rich in B Vitamins
Chicken is a good source of B vitamins, particularly Niacin (B3) and Pyridoxine (B6), which are crucial for converting food into energy and supporting brain function.
Contains Healthy Fats
The use of olive oil contributes monounsaturated fats, which are known to support cardiovascular health by helping to reduce bad cholesterol levels.
Frequently asked questions
A typical serving of Chicken Saltimbocca contains approximately 450-550 calories, depending on the size of the chicken cutlet and the amount of butter and oil used.