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Savory Chicken Saltimbocca topped with prosciutto, melted cheese, and fresh sage, served on a white plate with pan sauce.
Reda

Classic Chicken Saltimbocca with Sage and Prosciutto

A quick and elegant Italian-American classic, this Chicken Saltimbocca features tender chicken cutlets layered with fresh sage and salty prosciutto, all pan-seared to perfection and finished with a delicious white wine pan sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts about 1.5 lbs total, sliced horizontally into 4 thin cutlets
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 8 large fresh sage leaves
  • 8 thin slices prosciutto di Parma
  • 1/2 cup all-purpose flour for dredging
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter divided
For the Pan Sauce
  • 1/2 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp unsalted butter cold and cubed
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Large Skillet (12-inch)
  • Meat Mallet or Rolling Pin
  • Shallow Dishes
  • Tongs

Method
 

Prepare the Chicken
  1. Place each chicken cutlet between two pieces of plastic wrap or in a zip-top bag. Using the flat side of a meat mallet or a rolling pin, gently pound the chicken to an even 1/4-inch thickness. Season both sides of each cutlet lightly with salt and pepper.
  2. Place 2 sage leaves on top of each chicken cutlet. Drape 2 slices of prosciutto over the sage to cover the surface of the chicken. Use toothpicks to secure the prosciutto and sage to the chicken, if needed.
  3. Spread the all-purpose flour on a shallow plate or dish. Lightly dredge each assembled chicken cutlet in the flour, shaking off any excess. Make sure to coat both sides.
Cook the Chicken
  1. In a large (12-inch) skillet over medium-high heat, add the olive oil and 1 tablespoon of butter. Once the butter is melted and foaming, carefully place two of the chicken cutlets in the pan, prosciutto-side down. Be careful not to overcrowd the pan.
  2. Sear for 3-4 minutes per side, until the prosciutto is crisp, the chicken is golden brown, and cooked through (internal temperature reaches 165°F / 74°C). Transfer the cooked chicken to a clean plate and tent with foil to keep warm. Repeat with the remaining chicken.
Make the Pan Sauce
  1. Reduce the heat to medium. Pour off any excess fat from the skillet, leaving the browned bits (fond). Add the white wine to the hot skillet to deglaze, scraping up all the flavorful browned bits from the bottom of the pan with a wooden spoon.
  2. Allow the wine to simmer and reduce by about half, which should take about 2-3 minutes. Pour in the chicken broth and bring to a simmer. Let it cook for another 3-4 minutes, until the sauce has slightly thickened.
  3. Remove the skillet from the heat. Whisk in the remaining 1 tablespoon of cold, cubed butter and the fresh lemon juice until the butter is melted and the sauce is smooth and glossy. Taste and adjust seasoning with salt and pepper if necessary.
Serve
  1. Remove the toothpicks from the chicken. To serve, place the chicken cutlets on a platter or individual plates and pour the warm pan sauce over the top. Garnish with fresh chopped parsley, if desired. Serve immediately with pasta, polenta, or roasted vegetables.

Notes

  • Don't Overcook the Chicken: Pounding the chicken thin means it cooks very quickly. Keep a close eye on it to ensure it stays tender and juicy.
  • Wine Substitute: If you prefer not to cook with wine, you can substitute it with an equal amount of additional chicken broth plus a teaspoon of white wine vinegar or lemon juice for acidity.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.