The Chicken Saltimbocca Recipe is one of those delightful dishes that feels fancy but comes together in no time at all. Picture tender chicken cutlets wrapped in savory prosciutto, accented by fragrant sage leaves, all swimming in a luscious white wine and butter sauce. This recipe brings the classic Italian flavors right to your home kitchen, giving you a truly unforgettable meal that’s sure to impress family and friends. If you’re looking to elevate your weeknight dinners or wow guests with minimal effort, this Chicken Saltimbocca Recipe will quickly become your go-to favorite.
Ingredients You’ll Need
These ingredients are incredibly simple but completely essential to achieving the authentic flavor and texture that make this dish shine. Each one plays a special role in creating that perfect balance between tender chicken, savory prosciutto, and aromatic sauce.
- 2 large boneless skinless chicken breasts (or 4 chicken cutlets): The foundation of the dish, providing tender and juicy protein.
- ½ teaspoon salt: Enhances natural flavors without overpowering.
- ¼ teaspoon black pepper: Adds a gentle, warming kick to the chicken.
- 8 fresh sage leaves: Bring earthy, slightly peppery notes that complement the prosciutto perfectly.
- 4 thin slices prosciutto: Adds rich, salty goodness and helps keep the chicken moist.
- ¼ cup all-purpose flour: Creates a light crust on the chicken and thickens the sauce slightly.
- 2 tablespoons olive oil: Used to sear the chicken to a golden perfection.
- 2 tablespoons unsalted butter: Introduces creaminess and depth to the sauce.
- ½ cup dry white wine: Adds brightness and balances the richness of the butter and prosciutto.
- ½ cup chicken broth: Builds up the flavorful base of the sauce.
How to Make Chicken Saltimbocca Recipe
Step 1: Prepare and Season the Chicken
Begin by slicing each chicken breast in half horizontally, so you end up with four cutlets total. To ensure even cooking, pound the cutlets to an even ¼-inch thickness using a meat mallet or rolling pin. Once they’re perfectly flattened, season both sides generously with salt and black pepper. This seasoning sets the stage for the vibrant flavors to come.
Step 2: Layer with Sage and Prosciutto
Now comes the signature part of the Chicken Saltimbocca Recipe. Place two fresh sage leaves on top of each cutlet. The sage will infuse the meat with its fragrant earthiness as it cooks. Next, lay a thin slice of prosciutto over each cutlet, carefully tucking it around the edges so it adheres nicely. This prosciutto wrap not only adds salty depth but also seals in the chicken’s juiciness.
Step 3: Dredge in Flour
Pour the all-purpose flour into a shallow dish, then gently dredge each chicken cutlet, making sure to coat both sides lightly. Shake off any excess flour — you want just a thin coating that helps develop a crispy exterior while also thickening the sauce later. This step is a secret weapon for a perfectly textured Chicken Saltimbocca Recipe.
Step 4: Pan-Sear the Chicken
Heat the olive oil over medium-high heat in a large skillet. Place the chicken cutlets in the pan, proscuitto side down first, and cook them for about 3 to 4 minutes without disturbing. This creates a beautiful golden crust and lets the prosciutto crisp up slightly. Flip the cutlets and cook the other side for 2 to 4 minutes until the chicken is cooked through and juicy inside. Transfer the cooked pieces to a warm plate and cover to keep them cozy while you make the sauce.
Step 5: Make the Wine Butter Sauce
Turn the heat down to medium and add the unsalted butter to the skillet. Once melted, pour in the dry white wine. As the wine simmers, whisk to incorporate the butter and scrape up those flavorful brown bits stuck to the pan. Let this mixture reduce for about 2 to 3 minutes to concentrate the flavors.
Step 6: Add Chicken Broth and Reduce
Next, pour in the chicken broth and continue simmering the sauce for another 4 to 5 minutes. This step deepens the flavor while gently thickening the sauce. Keep an eye on the consistency — you want it rich but still saucy enough to coat the chicken beautifully.
Step 7: Return Chicken to Simmer
Carefully add the chicken cutlets back into the skillet, spooning some of the sauce and juices over the top. Let everything simmer together for 1 to 2 minutes, allowing the flavors to meld perfectly and the chicken to heat through just right. Your Chicken Saltimbocca Recipe is now ready to steal the show!
How to Serve Chicken Saltimbocca Recipe
Garnishes
Fresh sage leaves make an elegant and fragrant garnish for this dish. A light sprinkle of freshly cracked black pepper or a drizzle of the pan sauce around the plate adds a professional touch and enhances the presentation.
Side Dishes
Chicken Saltimbocca pairs beautifully with simple, comforting sides. Think creamy mashed potatoes or buttery polenta to soak up that luscious sauce. Roasted asparagus or sautéed green beans bring a splash of color and freshness, balancing the rich flavors.
Creative Ways to Present
For a more contemporary serving, try slicing the cutlets and arranging them fan-style on the plate, drizzled with sauce and sprinkled with microgreens. You could also serve Saltimbocca atop a bed of buttery risotto or alongside a crisp arugula salad tossed with lemon vinaigrette for a lighter twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the Chicken Saltimbocca Recipe tightly covered in an airtight container in the refrigerator. It will stay fresh for up to 3 days, giving you delicious next-day meals with minimal effort.
Freezing
This dish can be frozen, but it’s best to freeze the chicken and sauce separately for optimal texture. Store the chicken cutlets wrapped tightly in foil or plastic wrap and the sauce in a sealed container. They will keep well in the freezer for up to 2 months.
Reheating
Reheat gently in a skillet over low heat to preserve the chicken’s tenderness and avoid drying it out. Add a splash of broth or water to loosen the sauce if needed. Alternatively, warm in the microwave covered in short bursts to keep everything moist and delicious.
FAQs
Can I use turkey instead of chicken in this recipe?
Absolutely! Turkey cutlets work wonderfully and provide a slightly different but equally delicious take on Chicken Saltimbocca Recipe. Just be sure to pound the turkey to an even thickness for quick, even cooking.
What can I substitute for prosciutto?
If prosciutto isn’t available, you can use thin slices of ham or pancetta. The flavor profile will be slightly different, but these substitutes still add a lovely salty richness to the dish.
Is white wine necessary, or can I omit it?
While white wine adds a bright acidity and complex flavor, you can skip it if you prefer. Simply replace it with additional chicken broth, but note the sauce will be a bit less vibrant.
How do I know when the chicken is cooked through?
Cook the cutlets until the internal temperature reaches 165°F (75°C) or until the juices run clear and the chicken is firm to the touch. Because the pieces are thin, this usually takes just a few minutes on each side.
Can I prepare this dish gluten-free?
Definitely! Use a gluten-free flour blend in place of all-purpose flour for dredging. This swap won’t affect the flavor and makes the Chicken Saltimbocca Recipe accessible to those with gluten sensitivities.
Final Thoughts
This Chicken Saltimbocca Recipe is a shining example of how simple ingredients, when combined thoughtfully, create something truly spectacular. It’s comforting and elegant all at once, perfect for both a cozy family dinner and special occasions. I can’t wait for you to try it yourself and experience the magic of tender chicken wrapped in prosciutto and sage, bathed in that irresistible sauce. You’ll find yourself coming back to this recipe time and time again!
Print
Chicken Saltimbocca Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
Chicken Saltimbocca is a classic Italian dish featuring tender chicken cutlets layered with fresh sage leaves and savory prosciutto, lightly dredged in flour, pan-seared to golden perfection, and finished with a luscious white wine and chicken broth sauce. This quick and flavorful recipe yields a deliciously elegant meal perfect for any dinner occasion.
Ingredients
Chicken and Seasoning
- 2 large boneless skinless chicken breasts (or 4 chicken cutlets)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 fresh sage leaves
- 4 thin slices prosciutto
Breading and Cooking
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Sauce
- ½ cup dry white wine
- ½ cup chicken broth
Instructions
- Prepare the Chicken: Slice each chicken breast horizontally in half to create 4 cutlets. If necessary, pound the cutlets to an even ¼-inch thickness for uniform cooking. Season both sides of each cutlet evenly with salt and black pepper.
- Add Sage and Prosciutto: Place 2 fresh sage leaves on top of each cutlet. Lay a slice of prosciutto over the sage, carefully tucking it around the edges to secure it on the chicken.
- Dredge in Flour: Pour the all-purpose flour into a shallow dish. Lightly coat each chicken cutlet in the flour, then gently shake off any excess to avoid clumping.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken cutlets prosciutto-side down and cook for 3 to 4 minutes until golden brown. Flip and cook for an additional 2 to 4 minutes until the chicken is cooked through. Remove from skillet, transfer to a plate, and cover to keep warm.
- Prepare the Sauce: Reduce the heat to medium. Add unsalted butter to the skillet and whisk in the dry white wine. Let the mixture simmer for 2 to 3 minutes, scraping up any browned bits from the pan to incorporate flavor.
- Simmer with Broth: Add chicken broth to the skillet and continue to simmer for another 4 to 5 minutes, allowing the sauce to reduce slightly and thicken.
- Combine and Heat Through: Return the cooked chicken along with any collected juices to the skillet. Spoon the sauce over the cutlets and simmer for 1 to 2 minutes until heated through and well coated.
Notes
- For best results, use thin cutlets; if using chicken breasts, slicing and pounding ensures even thickness.
- Prosciutto adds saltiness; adjust salt seasoning accordingly.
- If you do not have dry white wine, dry vermouth or a splash of white grape juice with a splash of vinegar can be a substitute.
- Serve with a side of sautéed vegetables, mashed potatoes, or a light salad to complement the dish.
