Chicken Saltimbocca With Sage Recipe

Prep Time:

30 mins

Total Time:

40 mins

Servings:

4

Chicken saltimbocca is a classic Roman dish that is traditionally made using veal—but our chicken version is just as easy and delicious. In this recipe, we let the flavors of salty, slightly smoky prosciutto, and earthy sage flavor the chicken, and it's served with an easy buttery white wine pan sauce.

What Is Chicken Saltimbocca?

Saltimbocca originated in Rome, Italy. It is made by wrapping thin slices of prosciutto and a few leaves of fresh sage around thin cutlets of meat. Traditionally, saltimbocca was made with veal, but this recipe uses chicken instead.

Chicken breasts: You can buy chicken cutlets, but we prefer to butterfly and pound boneless skinless chicken breasts ourselves. By doing so, you can ensure that the cutlets are the right thickness.
Flour: Once the cutlets are wrapped in prosciutto, they are lightly dredged in some flour before being sautéed. Simply press both sides into flour, then tap off any excess. The flour helps develop a crisp golden brown crust on the chicken breasts when seared.
Pan sauce: After cooking the chicken, you don’t want to leave behind any flavor in the skillet. We use white wine and chicken broth to deglaze the pan and create a silky smooth pan sauce. Any leftover flour in the pan will help thicken the sauce.
Fried sage: Our recipe is unique because the sage appears twice. It’s wrapped in prosciutto with the chicken, and we also shallow-fry a few more leaves to scatter over the top before serving.

How to Butterfly Chicken Breasts

You can always ask your butcher to butterfly the chicken for you, but it’s easy if you follow these two simple steps:

Slice horizontally: Working with a boneless skinless chicken breast, hold a sharp knife horizontally and start cutting through the middle of the breast, slicing almost but not quite through to the other side. Press it open to lay flat.
Pound: Place the meat between two sheets of plastic wrap and, using a meat mallet or something else smooth and heavy (like a rolling pin), carefully but firmly pound the chicken breasts until they reach your desired thickness. The plastic not only keeps your mallet clean, but it also protects the chicken from direct contact with the mallet, which can shred the meat.

Serving Suggestions

Chicken saltimbocca holds its own as a meaty main. All it needs is a good side dish to make a complete meal.

Mashed potatoes or creamy polenta are ideal, but really anything that can soak up some of the delicious white wine sauce is welcome.
Try a simple vegetable side dish like steamed summer squash, sautéed green beans, grilled asparagus, or glazed carrots.
A bright green salad is always a great option.
Juicy sliced tomatoes, drizzled with some olive oil and seasoned with salt and pepper

Directions

Ingredients for Chicken Saltimbocca — Rachel Marek

Fry sage:

In a small saucepan, heat oil over medium‐high. Add sage leaves and fry until crisp, 10 to 15 seconds.

Rachel Marek
Drain and season:

Drain on paper towels and season with salt; set aside.

Rachel Marek
Butterfly chicken:

Butterfly and pound chicken breasts 1/4 inch thick.

Rachel Marek
Top with sage leaves:

Lightly season with salt and pepper; top each with 2 fresh sage leaves.

Rachel Marek
Wrap in prosciutto:

Wrap each with a prosciutto slice.

Rachel Marek
Dredge in flour:

Dredge both sides of wrapped breast in flour, shaking off excess.

Rachel Marek
Cook chicken in batches:

In a large nonstick skillet, heat 1 tablespoon oil over medium‐high. Add 2 chicken breasts and cook until golden brown and cooked through, 4 to 5 minutes per side. (If pan drippings are becoming too dark, wipe out pan.) Transfer to a plate and tent with foil. Repeat with remaining 1 tablespoon oil and chicken.

Rachel Marek
Deglaze pan:

Remove skillet from heat; slowly add wine and broth. Return to high heat and cook, scraping up browned bits with a wooden spoon, until reduced to 1/4 cup, 5 to 6 minutes.

Rachel Marek
Add butter:

Remove from heat; swirl in butter, 1 tablespoon at a time, until melted. Season with salt and pepper.

Rachel Marek
Serve:

Spoon sauce onto plates; top with chicken and scatter with fried sage.

Rachel Marek

Storage

Leftover chicken saltimbocca can be stored in an airtight container in the refrigerator for up to 2 days. Store the sauce separately, since it will heat much faster than the chicken.

Reheating

The chicken can be reheated on a baking sheet in a 375-degree Fahrenheit oven until the chicken is warm in the center and the prosciutto is crisp again. This should take about 10 minutes. Keep a close eye on it, because chicken can easily overcook and dry out when reheating.

Warm the sauce separately on the stovetop or in the microwave.

Frequently Asked Questions

Can I make saltimbocca with other cuts of meat?

You can absolutely make saltimbocca with other cuts of meat. It is traditionally made with veal, but other lean cuts of meat like pork cutlets would well too.
Can I make it without sage?

Yes, you can make this recipe without the sage. Sage adds a unique burst of flavor, but it can be left out if you’re not a fan. Other herbs like basil or tarragon are worthy swaps.
Can I use other meats besides prosciutto?

Yes. you can use other meats beside prosciutto. It is a classic, and beloved by many, but for those who don't like it (or who don't eat pork products), there are good substitutions. Similar cured meats like speck or bresaola will work, as long as they are sliced thinly.