There’s something magical about Chicken Saltimbocca. Every time I make it, I’m instantly transported to an authentic Italian trattoria, even if I’m just in my own kitchen. It’s one of those dishes that feels fancy but is actually quite simple to prepare.
What if I tell you that the word Saltimbocca means “jump in the mouth” in Italian? And trust me, that’s exactly what happens when you take your first bite. It’s one of those dishes that grabs your taste buds and leaves you craving more every time you eat it.
I still remember the first time when I had it at a small Italian restaurant in our town. I was stunned. And the very next day, I couldn’t stop myself from trying it in my kitchen. Yes, it took some time and perhaps some tries as well. But as soon as I mastered it, I fell in love with it. It felt like a secret to making restaurant-quality food at home.
The combination of thin, delicate slices of prosciutto, fresh sage, and the richness of the sauce makes this a restaurant favorite not only in Italy but around the world.
And the best part? You don’t need to be a professional chef to make it taste like it came straight from Italy. With my simple chicken saltimbocca recipe, you can do that easily at home without much trouble.
Ingredient Notes and Substitutions
Chicken breasts: Use boneless, skinless chicken breasts. Slice them in half horizontally and pound them thin to ensure they cook quickly and evenly. If you’re in a pinch, chicken thighs can work too, but they will have a richer flavor and slightly different texture.
Prosciutto: The classic saltiness of prosciutto is what makes Saltimbocca so irresistible. You can swap it with pancetta if needed, though it’s a bit thicker and less delicate. If you’re avoiding pork, turkey bacon can be a substitute, but keep in mind it won’t have quite the same depth of flavor.
Fresh Sage: Sage is essential to the traditional flavor profile. If you can’t find fresh sage, dried can be used in a pinch, but fresh is definitely recommended for that bright, earthy flavor. Basil or rosemary can also substitute, but it will change the overall taste slightly.
White Wine: For the sauce, I recommend a dry white wine like Pinot Grigio or Sauvignon Blanc. If you prefer not to cook with alcohol, you can substitute chicken broth. Just be aware that wine adds a depth of flavor that broth can’t fully replicate.
Butter: Unsalted butter is best for controlling the seasoning of your sauce. However, if you only have salted butter on hand, just be cautious when seasoning the dish to avoid making it too salty.
Chicken broth: This is the base for the sauce that adds richness. If you don’t have broth on hand, vegetable broth will work just fine.
How to Make Chicken Saltimbocca
Through trial and error, I figured out the secrets to making this dish sing. It’s not about rushing; it’s about understanding each step—why the prosciutto should stay light and crisp, how to keep the chicken juicy, and how to create a sauce that feels just right. I’ve made all the mistakes so you don’t have to, and I’m here to guide you through every detail.
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Step-by-Step Directions
Step 1: Prep the Chicken
I know, pounding chicken might not be the most glamorous part of the recipe, but trust me—it’s worth it. Place your chicken breasts between two pieces of plastic wrap and gently pound them out until they’re about 1/4 inch thick. The thinner, the better, so they cook evenly. Lightly season with salt and pepper, but don’t go overboard—remember, prosciutto brings its own salty punch.
Step 2: Add the Prosciutto and Sage
Here’s where things get exciting. Lay a slice of prosciutto over each chicken breast, then top it with a fragrant sage leaf. I like to take a moment here to appreciate the simplicity of the ingredients—just a few elements coming together for something special. Gently press down so the sage hugs the chicken. It’s the small touches that make this dish shine.
Step 3: Sear the Chicken
This is where your kitchen starts to smell amazing. Heat some olive oil in a large skillet over medium-high heat, and once it’s hot, carefully lay the chicken in, prosciutto side down. You’ll hear that satisfying sizzle—music to your ears. Let it cook for about 3 minutes, until the prosciutto gets crispy. Flip the chicken and cook the other side for 3-4 minutes, until it’s cooked through. Take a moment to admire your work before setting the chicken aside.
Step 4: Make the Sauce
Now, this is my favorite part. In the same pan, pour in the white wine and chicken broth. You want to scrape up all those browned bits stuck to the bottom—trust me, that’s where the flavor lives. Let it simmer for about 5 minutes, reducing until it’s rich and fragrant. If you like a thicker sauce (and who doesn’t?), whisk in a bit of flour to get that silky texture.
Pro-Tips
- Thin chicken is everything! It ensures even cooking and keeps the chicken tender. Take your time when pounding it out—it’ll pay off.
- Go easy on the salt. Prosciutto is already pretty salty, so less is more here.
- Fresh sage all the way. It’s what gives this dish its beautiful aroma and depth of flavor.
- Don’t rush the sauce. Let it reduce properly. That’s where the depth and richness come from, so patience here is key.
Step 5: Finish with Butter
Here’s where the magic happens. Turn off the heat and stir in a pat of butter, letting it melt into the sauce until it’s smooth and velvety. This is what takes the sauce to the next level. Taste it—you’ve earned that. Adjust the seasoning if needed, but it’s probably perfect.
Step 6: Serve and Enjoy!
Here’s where the magic happens. Turn off the heat and stir in a pat of butter, letting it melt into the sauce until it’s smooth and velvety. This is what takes the sauce to the next level. Taste it—you’ve earned that. Adjust the seasoning if needed, but it’s probably perfect.
Reheating and Storage
Let’s be honest—if you’ve made Chicken Saltimbocca, there probably won’t be much left over! But just in case, here’s how to keep it tasting as good as the moment it left the pan.
Storage
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge. It’ll stay fresh for up to 3 days. To keep the prosciutto nice and crispy, I like to place a piece of parchment paper between the chicken and the container lid.
Reheating
When you’re ready to relive the magic, skip the microwave if you can. Instead, reheat the chicken in a skillet over medium heat. Add a little chicken broth or water to the pan to loosen the sauce and prevent the chicken from drying out. Cover it for 5-7 minutes, turning once, until it’s heated through. The sauce will come back to life, and the chicken stays juicy.
If you’re in a rush and need to use the microwave, heat it on low in 30-second intervals, adding a little sauce or broth to keep it from drying out. But trust me, the skillet is worth the extra effort!
Restaurant-Style Chicken Saltimbocca
Equipment
- Meat mallet for pounding chicken
- Large skillet for searing and making the sauce
- Tongs for flipping chicken
- Plastic wrap for pounding chicken
- Measuring cups for liquids like wine and broth
- Whisk optional, for thickening the sauce with flour
Ingredients
- 4 boneless skinless chicken breasts (pounded to 1/4 inch thick)
- 4 slices of prosciutto
- 8 fresh sage leaves or dried sage if needed
- 1/2 cup dry white wine Pinot Grigio or Sauvignon Blanc
- 1/2 cup chicken broth
- 2 tablespoons olive oil for searing
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Flour optional, for thickening sauce
Instructions
- Place chicken breasts between plastic wrap and pound until about 1/4 inch thick. Season lightly with salt and pepper.
- Lay one slice of prosciutto over each chicken breast, then top with two fresh sage leaves. Press gently to adhere.
- Heat olive oil in a large skillet over medium-high heat. Place the chicken in the pan, prosciutto side down. Sear for 3 minutes, until prosciutto is crispy. Flip and cook for another 3-4 minutes, until chicken is fully cooked through. Set aside.
- In the same pan, pour in white wine and chicken broth. Scrape up any browned bits from the bottom of the pan for added flavor. Let the sauce simmer for about 5 minutes to reduce. For a thicker sauce, whisk in a bit of flour at this stage.
- Turn off the heat and stir in the butter until the sauce becomes smooth and velvety. Taste and adjust seasoning if needed.
- Plate the chicken, pour the sauce over top, and serve immediately.
Notes
- Thin chicken is key: Pounding the chicken ensures even cooking and tenderness.
- Go easy on salt: Prosciutto adds plenty of salt, so season the chicken sparingly.
- Use fresh sage: It gives the dish a vibrant aroma and authentic flavor.
- Be patient with the sauce: Let it reduce and thicken for the best flavor.
