Succulent Italian Chicken Saltimbocca Recipe
Succulent Italian Chicken Saltimbocca is a classic Italian dish featuring tender chicken breasts topped with savory prosciutto and fresh sage, lightly floured, and pan-seared to golden perfection. Finished with a flavorful white wine and chicken broth sauce, this recipe offers a delicious and elegant meal that’s quick and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
Chicken and Toppings
- 4 boneless, skinless chicken breasts
- 8 slices of prosciutto
- 8 fresh sage leaves
Coating
- ½ cup all-purpose flour
Cooking and Sauce
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- ½ cup chicken broth
- ½ cup white wine (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Flatten the chicken breasts between plastic wrap using a meat mallet or rolling pin until they are about ½ inch thick to ensure even cooking across the meat.
- Season Lightly: Lightly season the chicken breasts with salt and pepper, keeping in mind that the prosciutto will add extra saltiness.
- Add Prosciutto and Sage: Place two slices of prosciutto on each chicken breast and top each with a fresh sage leaf, pressing gently to adhere them to the chicken.
- Coat with Flour: Lightly coat each prepared chicken breast with the all-purpose flour, then shake off any excess flour to avoid a heavy crust.
- Heat Pan and Begin Cooking: In a large skillet, heat the olive oil and half of the unsalted butter over medium-high heat until the fat is sizzling but not burning.
- Cook Prosciutto Side Down: Place the chicken into the skillet, prosciutto side down, and cook for 4 to 5 minutes until the prosciutto is golden and crisp.
- Flip Chicken and Finish Cooking: Carefully flip the chicken breasts over, add the remaining butter to the pan, and cook for another 4 to 5 minutes until the chicken is cooked through and the other side is golden.
- Sauté Pan Sauce: Remove the cooked chicken from the skillet and set aside. Pour the chicken broth and white wine into the skillet, scraping the bottom to loosen browned bits. Let the sauce simmer for 2 to 3 minutes to reduce slightly.
- Coat Chicken in Sauce and Serve: Return the chicken breasts to the skillet, turning them to coat in the sauce. Spoon additional sauce over the top before serving warm.
Notes
- For best results, use thinly sliced prosciutto and fresh sage leaves to maximize flavor.
- Flattening the chicken breasts ensures they cook evenly and quickly.
- You can omit the white wine if you prefer a non-alcoholic version; chicken broth alone will still make a delicious sauce.
- Serve with a side of sautéed vegetables or a light salad for a complete meal.
- Use low-sodium broth to control the sodium content if needed.
Keywords: Chicken Saltimbocca, Italian Chicken Recipe, Prosciutto Chicken, Sage Chicken, Pan Fried Chicken, Easy Italian Dinner
