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Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
432
If we know one thing at Delish, it’s chicken dinners. There are countless staples in our weeknight rotation we return to again and again, but one simple recipe is a tried-and-true favorite: Chicken saltimbocca. In Italian, saltimbocca means "jumps in the mouth"—this delightful and sinfully simple recipe does just that. Saltimbocca also refers to the Roman style of preparing cutlets of meat, traditionally veal, but often chicken and pork in the US. The cutlet is pounded thin and wrapped in prosciutto and hearty, herbaceous sage. Though it can be served straight-up, I added a delicious and easy white wine sauce that pairs beautifully with the chicken. If you’re looking for a classic recipe that won’t disappoint, then keep reading on for everything you need to know to make this chicken dinner:
What People Are Saying:
“Very good! No changes needed. Picky husband loved the sage flavor. We had it with broccolini and served it over noodles with the leftover sauce.” - JojoElChango
“This is sooo yummy! I served it with rice.” - Sibylle
How To Make Chicken Saltimbocca
INGREDIENTS
- Chicken Breasts: While this dish traditionally uses veal, I’m using chicken breasts. We’ll pound them thin to create chicken cutlets, just like in our chicken Parmesan.
- Sage: Fresh sage packs a flavorful punch, and this dish is not shy with it. We’re using around 19 large leaves in this recipe, and I don’t recommend cutting that down—they are central to the flavor.
- Prosciutto: If I’m being honest, my favorite part of this recipe is the layer of prosciutto on top of the chicken cutlets. It adds not only an even more interesting texture, but an extra meaty, even buttery flavor.
- All-Purpose Flour: We’re going to dredge each of our cutlets in flour to not only keep everything together, but to create a crispy, golden crust on our chicken.
- Olive Oil: Use your favorite brand, or consult our list of the best (and worst!) extra-virgin olive oil brands.
- Garlic Cloves: Two garlic cloves will provide the base of our sauce. Make sure to only cook for about 30 seconds before adding in the rest of the sauce ingredients, or you’ll risk burning it.
- White Wine: Use your favorite dry white wine that you enjoy drinking, but no need to go for an expensive price tag. Once you’ve opened the bottle, feel free to serve it alongside your dinner.
- Chicken Broth: Use low-sodium chicken broth to avoid having an overly salty sauce.
- Unsalted Butter: Same goes for the butter—use unsalted here. If you need some inspo, check out our butter taste test to figure out which one reigns supreme in our kitchen.
- Parsley & Parmesan: This dish is extremely flavorful on its own, but some finely chopped parsley and finely grated Parmesan are the perfect finishing touches.
What To Serve With Chicken Saltimbocca
- Garlicky Broccoli Rabe: This easy side dish is not only satisfyingly simple, but pairs perfectly with this chicken dinner.
- Homemade Pasta: Looking to take this dinner over the top? Serve it with some homemade pasta (you can even spoon the sauce on top!).
- Rice: If you don’t have the time (or energy) to make pasta from scratch, then this dish is also delicious spooned on top of rice.
Storage
If you have any leftovers, store them in an airtight container in the fridge for around 3 days.
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Ingredients
- 3
(6- to 8-oz.) boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
- 1 Tbsp.
finely chopped fresh sage, plus 18 large leaves
- 6
slices prosciutto (about 3 oz.)
- 1/3 cup
all-purpose flour
- 2 Tbsp.
extra-virgin olive oil
- 2
garlic cloves, grated
- 1/2 cup
dry white wine
- 1/2 cup
low-sodium chicken broth
- 2 Tbsp.
unsalted butter
Finely chopped fresh parsley and finely grated Parmesan, for serving
Directions
- Step 1Slice each chicken breast in half lengthwise so you have 2 long cutlets per breast. Wrap each cutlet with plastic wrap. Using a small, heavy pot or tenderizer, pound cutlets until 1/4" to 1/2" thick. Generously on both sides with salt and pepper.
- Step 2Arrange cutlets on a cutting board and sprinkle with chopped sage. Lay a slice of prosciutto over each cutlet, wrapping any excess underneath. Press 3 sage leaves into each cutlet, making sure sage adheres to prosciutto.
- Step 3Pour flour onto a plate; season with salt and pepper. Carefully dredge each cutlet in flour, being sure to press any sage leaves that have fallen off back onto the cutlet.
- Step 4In a large heavy skillet over medium-high heat, heat oil. Working in batches, add cutlets, prosciutto side down, and cook, undisturbed, until prosciutto is browned and slightly crispy, 2 to 3 minutes. Flip and cook until an instant-read thermometer inserted into thickest part registers 160° (chicken will continue to cook in the sauce), about 3 minutes more. Transfer chicken to a plate.
- Step 5In same skillet over medium heat, cook garlic, stirring and scraping browned bits, until fragrant, about 30 seconds. Stir in wine, bring to a simmer, and cook, stirring occasionally, until reduced by about half, about 3 minutes. Add broth, return to a simmer, and cook, stirring occasionally, until sauce is reduced by about half, 3 minutes. Add butter and cook, stirring, until melted, about 2 minutes more.
- Step 6Return chicken to skillet and cook, spooning sauce over top of chicken, until cooked through, about 2 minutes.
- Step 7Transfer chicken and sauce to a platter. Top with parsley and Parmesan.
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