Chicken Saltimbocca Recipe

Introduction

Chicken Saltimbocca is a classic Italian dish that combines tender chicken cutlets with savory prosciutto and fragrant sage leaves. Finished with a rich white wine and butter sauce, it’s a simple yet elegant meal perfect for any occasion.

Ingredients

• 2 pounds chicken cutlets (pounded to 1/4″ thick and cut into 5-inch long pieces)
• 20 large sage leaves
• 12 pieces prosciutto (about 1/4 pound)
• 1 1/4 cups low sodium chicken stock
• 1 cup dry white wine
• 1 cup flour (for dredging only)
• Salt and pepper (to taste)
• 1/4 cup olive oil
• 6 tablespoons butter (divided)
• 2 tablespoons minced flat-leaf Italian parsley

Instructions

1. Step 1: Season the chicken pieces with salt and pepper on both sides. Place the prosciutto on top of each chicken piece, trimming to fit if needed. Press the prosciutto down to stick, then place 1-2 sage leaves on top depending on size. Secure the sage and prosciutto with toothpicks.
2. Step 2: Dredge the chicken pieces in flour, shaking off the excess. Arrange them on parchment paper and set aside.
3. Step 3: Heat a large pan over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once melted, place the chicken cutlets prosciutto-side down and sear until golden, about 2-3 minutes. Flip and cook the other side for 1-2 minutes until cooked through. Transfer chicken to a wire rack. Repeat in batches, adding more oil and butter as needed.
4. Step 4: After all chicken is cooked, add the white wine to the pan and increase heat to high. Scrape the brown bits from the pan using a wooden spoon. After 1 minute, add the chicken stock and simmer until the sauce thickens and reduces by half, about 3 minutes. Lower heat to medium-low and stir in the remaining butter.
5. Step 5: Whisk the sauce and taste, adjusting salt and pepper as desired. Return the chicken to the pan and gently warm for about 2 minutes to coat with sauce.
6. Step 6: Sprinkle minced parsley over the chicken and serve immediately. Enjoy!

Tips & Variations

• Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best sauce flavor.
• If prosciutto is unavailable, thin slices of ham can be a substitute, though the flavor will be milder.
• To keep the chicken tender, avoid overcooking by monitoring closely after flipping.
• Remove toothpicks before serving for a safer dining experience.

Storage

Store leftover Chicken Saltimbocca in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to prevent the chicken from drying out. It’s best enjoyed fresh but can also be warmed in the microwave covered to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, you can use chicken breasts, but be sure to pound them thin (about 1/4 inch) to ensure even cooking and tender results.

Is it necessary to dredge the chicken in flour?

Dredging in flour helps create a light crust and helps thicken the sauce, but you can skip this step if you prefer a lighter coating. Keep in mind the sauce might be slightly thinner.