Last Sunday, I helped a neighbor, Mrs. Donatella, in her small herb garden while waiting for my granddaughter to finish her ballet class. As we kneaded the fresh sage between our fingers, the aroma transported me straight to my childhood summers in Italy.
Mrs. Donatella told me stories of her mother making Saltimbocca for special Sunday dinners, a dish she swore would “make your taste buds dance.” I couldn’t resist the idea of bringing a bit of that Italian charm into my own kitchen, so I hurried home with a small bundle of sage tucked in my apron.
That evening, my husband and I layered tender chicken with savory prosciutto and fragrant sage, pan-seared to golden perfection. The butter and wine created a delicate sauce that clung to every bite. I knew right then that this recipe deserved a permanent spot in my collection, and I can’t wait to share it with you.
Short Description
A classic Italian dish featuring tender chicken breasts wrapped in prosciutto and fresh sage, pan-seared to perfection, and finished with a rich, buttery wine sauce.
Key Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices of prosciutto
- 8 fresh sage leaves
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- ½ cup chicken broth
- ½ cup white wine (optional)
- Salt and pepper, to taste
Tools Needed
- Meat mallet or rolling pin
- Plastic wrap
- Large skillet
- Tongs
- Spoon for drizzling sauce
Cooking Instructions
Step 1: Prepare the Chicken
Place each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound them to about ½ inch thickness.
Step 2: Season the Chicken
Sprinkle both sides of the chicken breasts with salt and pepper.
Step 3: Wrap with Prosciutto and Sage
Lay two slices of prosciutto over each flattened chicken breast, covering as much area as possible. Place one fresh sage leaf on top of each.
Step 4: Dredge in Flour
Lightly dust the wrapped chicken with flour, shaking off any excess.
Step 5: Heat the Pan
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat until hot but not smoking.
Step 6: Cook the Chicken
Place chicken breasts prosciutto-side down in the skillet. Cook for 4–5 minutes until golden brown.
Step 7: Flip and Continue Cooking
Carefully flip the chicken. Add the remaining 2 tablespoons of butter and cook for another 4–5 minutes until the chicken is cooked through and the prosciutto is crispy.
Step 8: Add Liquids
Remove chicken from the pan and set aside. Pour chicken broth and white wine into the skillet, scraping up any browned bits from the bottom.
Step 9: Reduce the Sauce
Simmer the sauce for 2–3 minutes to concentrate the flavors.
Step 10: Serve
Return chicken to the pan, spooning sauce over the top for one final minute before serving.
Why You’ll Love This Recipe
Flavorful: The combination of sage, prosciutto, and butter creates a rich, layered taste.
Elegant Yet Simple: Impress guests with minimal effort.
Quick: Ready in about 30 minutes.
Versatile: Perfect for weeknight dinners or special occasions.
Low Carb Friendly: Pair with a light salad or roasted vegetables for a wholesome meal.
Mistakes to Avoid & Solutions
Chicken Too Thick: Pound evenly for uniform cooking; uneven thickness can cause undercooked centers.
Burned Butter: Use medium-high heat and watch closely; remove pan from heat briefly if necessary.
Wilted Sage: Add fresh sage before cooking, not after, to preserve flavor.
Flour Clumps: Shake off excess flour to prevent a gummy coating.
Thin Sauce: Simmer gently; don’t rush reduction to avoid watery sauce.
Serving and Pairing Suggestions
Serve plated with garlic mashed potatoes or risotto.
Add roasted asparagus or green beans on the side.
Garnish with fresh parsley or extra sage leaves for a professional touch.
Storage and Reheating Tips
Store leftover chicken in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over medium-low heat to preserve crispiness.
Cover loosely with foil if microwaving to avoid soggy prosciutto.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, thighs work, but adjust cooking time to ensure they are fully cooked.
2. Do I have to use white wine?
No, chicken broth alone works well and keeps the sauce milder.
3. Can I prepare this ahead of time?
You can assemble the chicken ahead, but cook just before serving for best results.
4. What can I substitute for sage?
Fresh thyme works in a pinch, though it gives a slightly different flavor.
5. Is prosciutto essential?
It adds traditional flavor and crispiness, but pancetta or thin ham slices can substitute.
Tips & Tricks
Pat chicken dry for better searing.
Keep sauce warm while plating to maintain texture.
Don’t overcrowd the pan; cook in batches if needed.
Recipe Variations
Lemon Sage Twist: Add a squeeze of fresh lemon juice to the sauce for a bright finish.
Mushroom Addition: Sauté ½ cup sliced mushrooms in the pan after chicken; pour sauce over mushrooms and chicken.
Creamy Version: Stir 2 tablespoons of heavy cream into the reduced sauce for a richer texture.
Final Thoughts
Italian Chicken Saltimbocca is one of those dishes that makes a simple dinner feel special. The crisp prosciutto, tender chicken, and aromatic sage are balanced by a buttery, flavorful sauce that clings to every bite. It’s easy enough for a weeknight meal yet elegant enough to impress at a dinner party.
Every time I make it, I savor the smell, the sizzling sound in the pan, and the rich, comforting flavors that bring everyone together. It’s a dish that’s not just food—it’s a little piece of joy on a plate. This will definitely become a favorite in your home too, one you’ll return to again and again.
Italian Chicken Saltimbocca
Ingredients
- 4 boneless skinless chicken breasts
- 8 slices of prosciutto
- 8 fresh sage leaves
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- ½ cup chicken broth
- ½ cup white wine optional
- Salt and pepper to taste
Instructions
- Place each chicken breast between two pieces of plastic wrap and pound to ½ inch thickness.
- Sprinkle both sides with salt and pepper.
- Lay two slices of prosciutto over each breast and top with a sage leaf.
- Lightly dust the wrapped chicken with flour, shaking off excess.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a skillet over medium-high heat.
- Place chicken prosciutto-side down and cook 4–5 minutes until golden brown.
- Flip chicken, add remaining 2 tablespoons butter, and cook 4–5 more minutes until cooked through and crispy.
- Remove chicken and pour chicken broth and white wine into the skillet, scraping up browned bits.
- Simmer the sauce 2–3 minutes to reduce.
- Return chicken to the pan, spoon sauce over, and serve.
