Chicken Saltimbocca with White Wine Sauce

An overhead view of six fully cooked chicken saltimbocca cutlets in a skillet that are topped with crispy prosciutto and a sage leaf all resting in a white wine butter sauce.

Chicken Saltimbocca with White Wine Sauce

Course: Entree

Cuisine: Italian

Keyword: 30 minute dinner recipe, how to make chicken saltimbocca

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings:

Calories: 482kcal

Author: Kris Longwell

Saltimbocca translates to "jump in the mouth" and that is the perfect description. The flavor combination of the tender chicken with the crispy prosciutto and sage and then the luxurious white wine butter sauce is unforgettable. And it all comes together in about 30 minutes!

Print Recipe

Equipment

1 Large skillet 12-inch is perfect.
Toothpicks for threading the prosciutto and sage onto the chicken

Ingredients

1½ lb chicken breast thinly sliced, pounded to ¼-inch thickness
3 oz prosciutto thinly sliced
6 to 8 fresh sage leaves cut from the stems
1 cup all-purpose flour
Salt and pepper
¼ cup olive oil
¼ cup dry white wine
1 cup chicken broth
4 tbsp unsalted butter chilled

Instructions

Place a slice of prosciutto on top of each pounded cutlet. Place one sage leaf in the middle of the prosciutto slice. Use a toothpick to gently thread the prosciutto and sage to the chicken (see video for reference).
1½ lb chicken breast, 3 oz prosciutto, 6 to 8 fresh sage leaves
Place the flour onto a platter or large plate. Stir in ½ tsp black pepper into the flour (no need to add salt, the prosciutto is salty enough). Dredge each cutlet through the flour until fully coated. Shake off any excess flour. Set aside.
1 cup all-purpose flour, Salt and pepper
Heat the oil in a large skillet over medium-high until shimmering. Place the cutlets into the oil, prosciutto-side down, carefully nudging them around in the oil a bit to keep them from sticking to the skillet. After 2 to 3 minutes, the prosciutto should be getting crispy. Flip the cutlets over and cook for another 2 to 3 minutes, nudging the cutlets around occasionally. You may need to do this step in batches. Place cooked cutlets on a platter or cutting board.
¼ cup olive oil
Discard excess oil in the pan (pour into a heatproof bowl and discard safely). Heat the skillet over medium heat and add the wine, using a wooden spatula to scrape up any bits stuck in the pan. Simmer until reduced by half, about 1 to 2 minutes. Stir in the chicken broth and simmer until reduced in half, and slightly thickened, about 10 minutes. Add a pinch of salt and pepper to the sauce. Taste and add more salt, if desired.
¼ cup dry white wine, 1 cup chicken broth
Stir in the chilled butter until melted. Place the chicken cutlets in the sauce and simmer until heated through, only 3 to 5 minutes. Remove the toothpicks and then serve at once passing extra sauce on the side.
4 tbsp unsalted butter

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Thin slices of veal (scaloppine) can be used in place of the chicken (this is traditional).

Don't forget to remove the toothpicks before serving the saltimbocca.

Leftovers will keep covered in the fridge for up to 5 days. Reheat in a covered dish in the oven (325°F) for about 15 minutes, or in leftover sauce on the stove until heated through. Leftover cutlets make amazing sandwiches.

See the blog post for instructions on do-ahead steps.

Nutrition