Learn how to make delicious Italian Chicken Saltimbocca. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
4 boneless, skinless chicken breasts
8 slices of prosciutto
8 fresh sage leaves
1/2 cup all-purpose flour
3 tablespoons olive oil
1/2 cup dry white wine
1/2 cup chicken broth
2 tablespoons unsalted butter
Salt and pepper to taste
Lemon wedges for serving (optional)
Instructions
Begin by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet, gently pound each breast to about 1/4 inch thickness. This is a step that reminds me of helping my abuela with her tortillas — taking time to prepare the base of a dish is key.
Season both sides of the chicken with salt and pepper. Lay two slices of prosciutto on top of each chicken breast, followed by a sage leaf.
Secure the prosciutto and sage with toothpicks, ensuring they are tightly held to the chicken.
Dredge each chicken breast in flour, shaking off any excess. This is where the magic starts — turning simple chicken into something extraordinary.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken, prosciutto side down, and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
Remove the chicken from the skillet and set it aside on a warm plate. In the same skillet, add the white wine and chicken broth, scraping up any brown bits from the bottom. Let the mixture simmer for about 2 minutes.
Reduce the heat to low, add the butter, and stir until melted and the sauce thickens slightly. This is my favorite part — watching the sauce come together, rich and inviting.
Return the chicken to the skillet, turning to coat it in the sauce. Allow it to simmer for an additional 2 minutes.
Remove the toothpicks, serve the chicken with a generous spoonful of sauce, and a wedge of lemon on the side, if desired.
