Chicken Saltimbocca

5 from 3 votes

Chicken Saltimbocca: This classic Italian dish features tender chicken breasts topped with crispy prosciutto and fragrant sage, all drizzled with a rich wine-butter sauce. It's a quick and delicious meal perfect for any night of the week.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: Italian

Servings:

Calories: 420kcal

Author: Joanna Cismaru

Ingredients

4 chicken breast skinless and boneless, pounded thin
salt and pepper to taste
4 slices prosciutto
4 sage leaves plus more for ganish
2 tablespoons olive oil
¼ cup dry white wine
½ cup chicken broth low sodium
2 tablespoons unsalted butter

US Customary - Metric

Instructions

Season each chicken breast slice with salt and pepper. Lay a slice of prosciutto on each chicken piece, then place a sage leaf on top of the prosciutto. Secure the prosciutto and sage to the chicken with toothpicks.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken, prosciutto-side down, and cook for about 3 minutes until the prosciutto is crisp. Flip the chicken and cook for another 3 minutes on the other side. Transfer the chicken to a plate and keep warm.
In the same skillet, add the white wine and scrape up any browned bits from the bottom of the pan. Add the chicken broth and bring to a simmer. Cook for about 5 minutes, or until the sauce has reduced by half. Remove the skillet from the heat and whisk in the butter until the sauce is smooth and emulsified.
Remove the toothpicks from the chicken. Place the chicken on plates and spoon the sauce over the top. Garnish with additional sage leaves.

Notes

Use thin slices of prosciutto for better crispiness.
Make sure to scrape up the browned bits when adding the wine for extra flavor.
Let the chicken rest after cooking to keep it juicy.
Substitute white wine with chicken broth if you prefer.

Nutrition