Chicken Saltimbocca Recipe | Italian Chicken with Prosciutto and Sage
Chicken Saltimbocca is a quick, elegant Italian dish with thin chicken cutlets, prosciutto, sage, and a bright white wine butter sauce. It cooks in under 30 minutes and tastes restaurant-worthy.
Ingredients
Ingredients
- 4 small chicken cutlets (about 1 to 1.25 pounds total), pounded to 1/4-inch thick
- 8 thin slices prosciutto
- 12 fresh sage leaves (plus extra for garnish)
- 1/3 cup all-purpose flour (for light dredging)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice (plus lemon wedges for serving)
- 1 small garlic clove, minced (optional)
- 1 teaspoon capers, rinsed (optional)
- 2 tablespoons chopped parsley (optional)
Instructions
Instructions
- Pat the chicken dry and pound to 1/4 inch thickness if needed, then season both sides lightly with salt and pepper.
- Place two sage leaves on one side of each cutlet and top with two slices of prosciutto, pressing so it adheres.
- Place flour on a plate and lightly dredge each cutlet on both sides, shaking off excess.
- Heat a large skillet over medium-high heat with olive oil and 1 tablespoon butter until the butter foams.
- Add the cutlets prosciutto-side down and cook 2 to 3 minutes until edges are crisp and the chicken browns; flip and cook 1 to 2 minutes more until just cooked through, then transfer to a plate and tent with foil.
- Reduce heat to medium and, if using, sauté the minced garlic for 20 seconds.
- Pour in the white wine to deglaze, scraping up browned bits, and reduce by half, about 2 to 3 minutes.
- Add chicken broth and a few lightly bruised sage leaves, then simmer 2 to 3 minutes to concentrate flavor.
- Stir in lemon juice and 2 tablespoons cold butter, swirling until the sauce is glossy and slightly thickened.
- Return the chicken to the pan for 30 to 60 seconds, spooning sauce over to rewarm.
- Transfer chicken to plates, spoon sauce on top, and garnish with chopped parsley, extra sage, and lemon wedges.
Notes
Capers can be added to the sauce for briny flavor, and parsley adds freshness. For a wine-free version, use extra chicken broth with a splash of white wine vinegar or more lemon. Do not over-salt since prosciutto is salty, and avoid overcooking the thin cutlets. Serve with arugula salad, sautéed greens, roasted potatoes, or creamy polenta. Leftovers keep refrigerated up to 3 days or frozen up to 2 months; reheat gently with a splash of broth.