Italian Chicken Saltimbocca

why make this recipe

This dish is quick, full of flavor, and looks special on the plate. It uses simple ingredients and cooks fast. If you want a tasty weeknight meal or a small dinner for guests, this recipe works well.

introduction

Italian Chicken Saltimbocca is a classic dish with prosciutto and sage. The chicken stays tender and the sauce is light and savory. Try it when you want a fast, elegant meal. For other easy chicken ideas, see this baked chicken parmesan recipe which also makes a great weeknight dinner.

how to make Italian Chicken Saltimbocca

Work in a clear order and keep the heat steady. Pound the chicken first so it cooks evenly. Brown the prosciutto side to get flavor, then make the sauce in the same pan. Return the chicken and let it simmer a few minutes until done. For another simple stovetop chicken method, you can look at this baked fajita chicken breasts guide for different seasoning ideas.

Ingredients :

• 4 pieces Chicken breasts, boneless skinless
• 8 slices Prosciutto
• 8 fresh Sage leaves
• 1 cup Chicken broth, homemade or store-bought
• 1/2 cup All-purpose flour
• 1 Pepper
• 1 Salt
• 2 tbsp Olive oil
• 2 tbsp unsalted Butter
• 1/4 cup White wine

Directions :

1. Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness. Season with salt and pepper.
2. Lay 2 slices of prosciutto and 2 sage leaves on each chicken breast.
3. Dredge the chicken in flour, shaking off excess.
4. In a large skillet, heat olive oil and butter over medium heat.
5. Add the chicken, prosciutto side down, and cook for 4-5 minutes until golden brown. Flip and cook an additional 4-5 minutes.
6. Remove the chicken and set aside.
7. In the same skillet, pour in white wine and chicken broth, scraping up any brown bits.
8. Return the chicken to the skillet and simmer for a few minutes until cooked through and the sauce thickens slightly.
9. Serve warm with the sauce drizzled over the top.

how to serve Italian Chicken Saltimbocca

Serve the chicken hot with the pan sauce spooned over. Good sides are simple: steamed vegetables, mashed potatoes, or a light salad. A slice of crusty bread also helps soak up the sauce.

how to store Italian Chicken Saltimbocca

Cool the chicken to room temperature, then put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a skillet over low heat so the chicken stays moist. You can also freeze cooked pieces in a freezer-safe container for up to 2 months; thaw in the fridge before reheating.

tips to make Italian Chicken Saltimbocca

• Pound the chicken thin and even so it cooks quickly.
• Pat the chicken dry before seasoning to get a good brown crust.
• Use a hot pan but not too hot to avoid burning the prosciutto.
• Let the sauce reduce a little so it gets a nice flavor and coats the chicken.
• For more ideas on chicken dishes and flavors, see this BBQ ranch chicken casserole recipe.

variation

• Use turkey cutlets instead of chicken for a lighter taste.
• Swap white wine for extra chicken broth if you prefer no alcohol.
• Add a squeeze of lemon to the sauce for a fresh tang.
• Top with grated Parmesan for extra richness.

FAQs

Q: How do I know the chicken is cooked?
A: The chicken is done when its internal temperature reaches 165°F (74°C) or when juices run clear and the meat is no longer pink.

Q: Can I skip the flour?
A: Yes. Skipping flour gives a lighter crust but the sauce may be thinner. You can also use gluten-free flour if needed.

Q: Can I make this ahead?
A: You can cook the chicken and keep the sauce separate. Reheat both gently and combine before serving.

Q: Can I use dried sage?
A: Fresh sage gives the best flavor, but you can use 1/3 the amount of dried sage if needed.

Conclusion

This Italian Chicken Saltimbocca recipe is simple and full of flavor. For another take on chicken saltimbocca with prosciutto and sage, see this detailed version at Chicken Saltimbocca – Prosciutto and Sage – Sip and Feast. If you want a quick 25-minute version and more tips, check the guide at The 25-Minute Italian Chicken I Make All the Time – Simply Recipes.

Italian Chicken Saltimbocca

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• Author: lamharmalmehdi25
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: None

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Description

A quick and flavorful Italian dish featuring tender chicken breasts layered with prosciutto and sage, served with a light savory sauce.

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Ingredients

• 4 pieces Chicken breasts, boneless skinless
• 8 slices Prosciutto
• 8 fresh Sage leaves
• 1 cup Chicken broth, homemade or store-bought
• 1/2 cup All-purpose flour
• 1 Pepper
• 1 Salt
• 2 tbsp Olive oil
• 2 tbsp unsalted Butter
• 1/4 cup White wine

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Instructions

1. Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness. Season with salt and pepper.
2. Lay 2 slices of prosciutto and 2 sage leaves on each chicken breast.
3. Dredge the chicken in flour, shaking off excess.
4. In a large skillet, heat olive oil and butter over medium heat.
5. Add the chicken, prosciutto side down, and cook for 4-5 minutes until golden brown. Flip and cook an additional 4-5 minutes.
6. Remove the chicken and set aside.
7. In the same skillet, pour in white wine and chicken broth, scraping up any brown bits.
8. Return the chicken to the skillet and simmer for a few minutes until cooked through and the sauce thickens slightly.
9. Serve warm with the sauce drizzled over the top.

Notes

Pound the chicken thin and even for quick cooking. Pat dry before seasoning for a good crust. Add grated Parmesan for extra richness if desired.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 1g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 70mg

Keywords: chicken, Italian, saltimbocca, quick meal, dinner