Italian Chicken Saltimbocca Recipe
Italian Chicken Saltimbocca is a classic, quick gourmet meal featuring tender chicken breasts wrapped with prosciutto and fresh sage, pan-seared to perfection, and finished with a flavorful pan sauce made from chicken broth and white wine. This dish is elegant yet simple, perfect for a weeknight dinner or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
Chicken Preparation
- 4 pieces boneless, skinless chicken breasts
- To taste salt
- To taste pepper
- 1/2 cup all-purpose flour (substitute with gluten-free blend if needed)
Filling and Wrapping
- 8 slices prosciutto
- 8 leaves fresh sage leaves
Cooking
- 2 tablespoons olive oil (or vegetable oil/butter)
- 2 tablespoons unsalted butter (adjust if using salted butter)
- 1 cup chicken broth (homemade or store-bought)
- 1/4 cup white wine (optional, can substitute with lemon juice)
Instructions
- Prepare the Chicken: Flatten chicken breasts between plastic wrap using a meat mallet until they are approximately ½ inch thick to ensure even, quick cooking.
- Season: Generously season both sides of each chicken breast with salt and pepper to build the base flavor.
- Wrap: Place two slices of prosciutto and one fresh sage leaf onto each chicken breast, creating a flavorful bundle that combines salty and herbal notes.
- Dredge: Lightly coat each wrapped chicken breast in flour, shaking off any excess to prevent clumping during cooking.
- Heat Pan: Heat olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat until the butter shimmers and is hot, about 2 minutes.
- Cook Chicken – First Side: Place chicken breasts prosciutto side down in the hot pan. Cook for 4-5 minutes until the prosciutto becomes golden brown and crispy.
- Flip & Cook – Second Side: Carefully flip the chicken, add the remaining butter to the pan, and cook for another 4-5 minutes until the chicken is fully cooked through, reaching an internal temperature of 165°F.
- Add Liquids: Remove the cooked chicken from the pan. Pour in the chicken broth and white wine (or lemon juice), scraping the bottom of the pan with a spatula to loosen any browned bits.
- Reduce Sauce: Let the sauce simmer and bubble for 2-3 minutes until it thickens slightly, concentrating the flavors.
- Serve: Return the chicken to the pan, allowing it to soak briefly in the sauce to absorb the rich flavors before plating and serving.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend for dredging.
- If white wine is not available or preferred, fresh lemon juice can be used to deglaze the pan and add brightness to the sauce.
- Ensure chicken breasts are evenly flattened to avoid undercooked or overcooked sections.
- Use a meat thermometer to check doneness to ensure food safety and optimal juiciness.
- Prosciutto adds saltiness to the dish, so adjust added salt accordingly to prevent over-salting.
- Fresh sage is key for authentic flavor; if unavailable, substitute with dried sage but use sparingly.
Keywords: Italian chicken saltimbocca, pan-seared chicken, prosciutto chicken, sage chicken, quick Italian dinner, easy gourmet chicken
