Chicken Saltimbocca

5 from 1 vote

Chicken Saltimbocca

Chicken Saltimbocca is an Italian classic made with juicy chicken breasts topped with sage and prosciutto. The chicken is pan-fried and served with a rich, garlicky, buttery wine sauce.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Italian

Keyword: chicken saltimbocca, saltimbocca recipe

Servings: servings

Author: Katerina Petrovska

Equipment

Ingredients

2 medium chicken breasts
1½ teaspoons salt
½ teaspoon freshly ground black pepper
8 sage leaves
4 slices prosciutto
1 cup flour
3 tablespoons olive oil
4 tablespoons butter
2 cloves garlic minced
⅓ cup white wine
½ cup chicken stock

Instructions

Pound the chicken. Place the chicken between 2 pieces of plastic wrap on a work surface. Use a meat mallet, a rolling pin, or something similar to pound each piece to an even thickness of about ⅓-inch.
Prepare the chicken. Season the chicken breasts evenly on both sides with salt and pepper. Lay the chicken flat on a work surface and arrange 4 sage leaves flat over each piece. Place 2 pieces of prosciutto on top of the sage leaves over each piece of chicken. Press the prosciutto into the chicken.
Dredge. Add the flour to a rimmed plate and dredge both sides of each piece of chicken lightly in the flour.
Pan fry. Heat the olive oil over medium-high heat in a large, heavy-bottomed saucepan. Add the chicken, prosciutto-side down, and sear for 3 minutes. Flip and cook for an additional 3 minutes or until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a plate and set aside.
Make the sauce. Reduce the heat to medium and add the butter to the pan. Once the butter has melted, add the garlic and saute for 1 minute. Add the white wine and cook for 1 minute. Add the chicken stock and cook for 3-5 minutes or until the sauce has thickened.
Put it all together. Pour the sauce over the chicken and serve warm.

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