WOW your guests with this easy yet elegant Chicken Saltimbocca! Pan-fried Prosciutto, sage and chicken breasts served with buttery wine sauce
Fancy chicken breast meal!
Don’t you just love a dish that gives the impression we’ve spent hours in the kitchen? Impress your family or guests by serving this sophisticated Chicken Saltimbocca and they’ll think you’re the ultimate home cook. Little do they know, we only need around 30 minutes to serve this up, but let’s not share our secret!
Saltimbocca is a classic Italian dish, which traditionally comprises veal, prosciutto and sage leaves cooked in white wine and butter sauce. These days, you’ll also see different variations of saltimbocca with chicken or pork.
Can you believe I used chicken breast to make my Chicken Saltimbocca? It’s rare for me to use breasts in my dishes because they’re dry and… well, boring, to be honest. So whenever a recipe calls for breasts, I usually swap them with thighs. However, for dishes like schnitzel or this one, serving breasts on the plate makes them look more attractive.
But, we’re not here to talk about pretty things as we all know looks are not everything! So, how do we make chicken breast appealing? Slice the breast thinly, tenderise them, stick on some prosciutto, sage, and flour, then pan-fry them. Let’s also serve them in a ridiculous simple but yet AMAZING buttery, white wine sauce. Oh my gosh, did you just salivate over chicken breasts? Trust me, you won’t miss the thighs in this dish!
For a truly satisfying meal, pair your Chicken Saltimbocca with mashed or roasted potatoes, polenta, salad, or veggies. I can’t wait for you to take the first bite because you won’t believe how incredible this is! A fancy-looking dinner that is perfect for a quick weeknight meal.
Chicken Saltimbocca
Can I use chicken thighs instead of breasts?
Boneless and skinless chicken thighs would work, but you’ll need 6 small ones because you will use them whole and not sliced. You’ll also need to adjust the cooking time for longer.
Do I have to make the sauce for Chicken Saltimbocca?
You don’t have to make the sauce for your Chicken Saltimbocca, but this dish is 100% better if you do. Besides, the sauce only takes 5 minutes to make, and it honestly takes this dish to the next level. Come on, why would you say no to a sauce that comprises butter, garlic, shallots and white wine?
Can I use veal, beef or pork instead of chicken?
You can use any thin cut meat in this recipe, as long as it cooks quickly without burning the prosciutto and sage. Also, make sure you adjust the cooking time to suit the protein you’re using.
What to serve with Chicken Saltimbocca?
Chicken Saltimbocca is a bit on the salty side because of the prosciutto, so I love serving it with fresh crisp salad. Other great sides include roasted vegetables, carrots, asparagus, green beans, mashed potatoes, polenta or even crusty bread.
More amazing Italian-inspired recipes:
Ingredients for Chicken Saltimbocca
Chicken breast – You’ll need 3 single medium-sized skinless and boneless chicken breast. Once sliced lengthwise, there will be 6 pieces of chicken.
Prosciutto is a thin, delicate, and salty Italian-style ham. You can find prosciutto at supermarkets or delis.
Shallots (eschalots or French shallots) have a milder and sweeter flavour compared to regular onions. They’re typically smaller and have a brownish-red or purple skin. If shallots are unavailable, you could use red or yellow/brown onions as a substitute.
Plain flour (All-purpose flour) doesn’t have salt or leavening agents like baking powder.
Dry white wine – Any inexpensive white wine will do, but if possible, opt for a ‘dry’ white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio as they’re less sweet. If you want to remove the wine, replace it with equal parts of chicken stock or broth.
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How to make Chicken Saltimbocca
Step-by-step guide with photos
Cut each of the 3 chicken breasts lengthwise to get 6 thinner slices. Place plastic wrap or baking/parchment paper over the chicken and then use a mallet to tenderise and flatten the slices. Lightly season chicken all over with salt and pepper.
Put chicken on a chopping board, cut side up, and top each piece with a slice of prosciutto. Place two sage leaves over the prosciutto and secure them using toothpicks or skewers. Carefully coat chicken in flour and shake off any excess.
Heat a large frying pan with oil over medium-high heat. Place the chicken in the pan, with the prosciutto and sage side facing downward. Fry for 2 to 3 minutes per side or until browned and fully cooked. You may need to fry the chicken in 2 to 3 batches. Transfer the cooked chicken to a plate, then cover loosely with foil.
If there’s too much oil left in the pan, take some out and leave only a thin coating. Melt butter in the same pan over medium heat, then add garlic and shallot. Saute for two minutes, then pour in the wine and cook until the alcohol smell disappears. Add in chicken stock, then increase the heat to high to reduce the sauce for 4 to 5 minutes (this a thin sauce, so it won’t thicken). Taste the sauce and add salt and pepper to your liking if needed. Ensure not to over-season the sauce because the prosciutto is salty.
To serve, carefully remove the skewers from the chicken and pour the sauce over it.
How to store Chicken Saltimbocca
Leftovers – Allow the chicken and sauce to cool completely at room temperature, then transfer into an airtight container and store in fridge for up to 3 days.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
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Cheers – Cat T
Chicken Saltimbocca
Video
Ingredients
- 3 (1kg / 2.2lb) single boneless & skinless chicken breast (NOTE 1)
- salt and freshly ground black pepper (for seasoning)
- 6 prosciutto slices (NOTE 2)
- 12 sage leaves
- ¾ cup (115gm / 4oz) plain or all purpose flour (NOTE 3)
- ¼ cup (60ml / 2floz) mild or light olive oil
FOR THE SAUCE
- 40gm / 1.4oz unsalted butter
- 2 garlic cloves (minced)
- 1 (50gm / 1.7oz) shallot or eschalot / French shallot (finely chopped) (NOTE 4)
- ⅓ cup (80ml / 2.7floz) dry white wine (NOTE 5)
- 1 cup (250ml / 8.5floz) salt reduced or low sodium chicken stock
- salt and pepper to taste
Instructions
- Cut each of the 3 chicken breasts lengthwise to get 6 thinner slices. Place plastic wrap or baking/parchment paper over the chicken and then use a mallet to tenderise and flatten the slices. Lightly season chicken all over with salt and pepper.
- Put chicken on a chopping board, cut side up, and top each piece with a slice of prosciutto. Place two sage leaves over the prosciutto and secure them using toothpicks or skewers. Carefully coat chicken in flour and shake off any excess.
- Heat a large frying pan with oil over medium-high heat. Place the chicken in the pan, with the prosciutto and sage side facing downward. Fry for 2 to 3 minutes per side or until browned and fully cooked. You may need to fry the chicken in 2 to 3 batches. Transfer the cooked chicken to a plate, then cover loosely with foil.
- If there's too much oil left in the pan, take some out and leave only a thin coating. Melt butter in the same pan over medium heat, then add garlic and shallot. Saute for two minutes, then pour in the wine and cook until the alcohol smell disappears. Add in chicken stock, then increase the heat to high to reduce the sauce for 4 to 5 minutes (this a thin sauce, so it won't thicken). Taste the sauce and add salt and pepper to your liking if needed. Ensure not to over-season the sauce because the prosciutto is salty.To serve, carefully remove the skewers from the chicken and pour the sauce over it.
