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restaurant style saltimbocca chicken

Restaurant-Style Chicken Saltimbocca

Indulge in the exquisite flavors of Chicken Saltimbocca. This classic Italian dish showcases the harmonious interplay of tender chicken, salty prosciutto, and fragrant sage, all bathed in a luscious, buttery wine sauce. The result is a truly unforgettable culinary experience that will impress your guests and satisfy your cravings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

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.