Chicken Saltimbocca

5 from 1 vote

Juicy chicken, crispy prosciutto, and sage in a silky white wine sauce—this authentic Roman saltimbocca is easy, elegant, and ready in 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: Italian

Keyword: chicken breasts, chicken recipe, chicken saltimbocca

Servings: servings

2 large chicken breasts halved horizontally and pounded thin
4 slices prosciutto crudo
4 fresh sage leaves plus extra for garnish, if leaves are small use 8 leaves to cover whole side of the chicken
¾ cup dry Italian white wine like Pinot Grigio, see notes for wine substitute
½ cup chicken broth
All-purpose flour for dredging
2 tablespoons olive oil
2 tablespoons butter
Salt and freshly ground black pepper to taste

Slice each chicken breast in half horizontally to create thinner cutlets. Gently pound to about ¼ inch thickness.
Place one sage leaf on each cutlet, then lay a slice of prosciutto on top. Press gently so it adheres (you can secure with a toothpick if needed).
Season the plain side of the chicken lightly with salt and pepper. Dredge each piece in flour, shaking off excess, just a light coating.
Heat olive oil in a large skillet over medium heat. Once hot, place chicken prosciutto-side down. Cook 4–5 minutes until golden and slightly crisp.
Flip and cook another 3–4 minutes until the chicken is just cooked through. Transfer to a plate.
Lower heat slightly. Add the white wine to the pan, scraping up all the flavorful bits. Let it simmer 2–3 minutes until reduced a bit.
Add chicken broth and butter. Let the sauce gently simmer until slightly thickened and glossy.
Return the chicken to the pan and spoon the sauce over the top. Let it warm through for 1–2 minutes.
Finish with extra crispy sage if desired and serve immediately. Spoon sauce over the chicken and serve with crusty bread on the side.

Best Wine Substitution

Use ½ cup chicken broth + 1–2 teaspoons fresh lemon juice. This keeps the sauce light and bright without overpowering the delicate flavors.