Savory Chicken Saltimbocca

by Nancy Ennis

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Chicken Saltimbocca is a timeless Italian dish that lives up to its name, which translates to “jump in the mouth,” thanks to its bold flavors and tender texture. This dish showcases thinly pounded chicken breasts wrapped in savory prosciutto, topped with fresh sage leaves, and cooked in a rich pan sauce. The perfect balance of salty prosciutto, aromatic sage, and juicy chicken creates a harmonious flavor profile that’s both satisfying and indulgent. Ideal for a sophisticated dinner party or a memorable family meal, Chicken Saltimbocca offers a delicious slice of Italy that will have everyone coming back for more.

Recipe Components

4 boneless, skinless chicken breasts
Salt and black pepper, to taste
8 slices of prosciutto
8 fresh sage leaves
All-purpose flour, for dredging
2 tablespoons unsalted butter
2 tablespoons olive oil
½ cup dry white wine
½ cup chicken broth
1 tablespoon fresh lemon juice
2 tablespoons capers (optional)
Fresh parsley, chopped, for garnish

This recipe features tender chicken breasts paired with savory prosciutto and aromatic sage, all sautéed to perfection. A light dredge of flour helps create a golden crust, while a rich sauce of white wine, chicken broth, and lemon juice adds depth and brightness to the dish. Optional capers offer an additional burst of flavor, and the fresh parsley garnish enhances both the presentation and taste. This is an elegant and flavorful dish perfect for any occasion.

Instructions

Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ¼ inch. Season both sides with salt and black pepper.
Assemble the Saltimbocca: Lay 2 slices of prosciutto on each chicken breast, overlapping slightly to cover the surface. Place 2 sage leaves on top of the prosciutto, pressing gently to adhere.
Dredge in Flour: Spread all-purpose flour on a plate. Dredge each chicken breast in the flour, shaking off any excess.
Sauté the Chicken: Heat butter and olive oil in a large skillet over medium-high heat. Once the butter has melted and the skillet is hot, add the chicken breasts, prosciutto-side down. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and transfer to a plate.
Make the Pan Sauce: Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom. Allow the wine to reduce for a minute, then add the chicken broth, lemon juice, and capers (if using). Simmer for a few minutes until the sauce thickens slightly.
Finish and Serve: Return the chicken breasts to the skillet, spooning the pan sauce over the top. Cook for another minute to heat through. Garnish with chopped fresh parsley before serving. Serve the Chicken Saltimbocca hot with your favorite side dishes like mashed potatoes or steamed vegetables. Enjoy this classic Italian delight!