Italian Chicken Saltimbocca
Italian Chicken Saltimbocca layers thin chicken cutlets with fresh sage and prosciutto, then finishes them in a buttery white wine pan sauce. It is a classic Italian chicken dinner that feels polished while staying practical for a home kitchen.
Equipment
- Large skillet
- Meat mallet
- Shallow dish
- Tongs
- Instant-read thermometer
Ingredients
- 2 pounds chicken cutlets pounded to 1/4-inch thick and cut into 5-inch pieces
- 20 large fresh sage leaves
- 12 pieces prosciutto about 1/4 pound
- 1 cup flour for dredging only
- salt and pepper to taste
- 1/4 cup olive oil
- 1 1/4 cups low sodium chicken stock
- 1 cup dry white wine
- 6 tablespoons butter divided
- 2 tablespoons flat-leaf Italian parsley minced
Instructions
- Pound the chicken cutlets to 1/4-inch thickness, cut into 5-inch pieces, and pat them dry.
- Place sage leaves over the chicken and cover each piece with prosciutto, pressing gently to help it cling.
- Season lightly with salt and pepper, dredge in flour, and shake off the extra coating.
- Heat olive oil with 2 tablespoons butter in a large skillet, then sear the chicken in batches until golden.
- Remove the chicken, add the white wine, and scrape the browned bits from the skillet.
- Add the chicken stock and return the chicken to the skillet, simmering until the chicken reaches 165°F.
- Whisk in the remaining butter, sprinkle with parsley, and serve the chicken with the pan sauce.
Notes
Storage: Store cooled chicken with sauce in an airtight container in the refrigerator for 3 to 4 days.
Freezing: Freeze portions for up to 2 months, but expect the prosciutto to soften after thawing.
Reheating: Reheat gently in a covered skillet with a splash of stock until the chicken reaches 165°F.
Expert Tips: Keep the flour coating light and cook in batches so the cutlets brown instead of steaming.
Variations: Replace wine with more chicken stock and a squeeze of lemon, or add capers for a briny finish.
Sauce Tips: Let the wine reduce before adding stock so the sauce tastes smooth and balanced.