Name: Italian Chicken Saltimbocca: Quick Gourmet Meal at Home Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 pieces boneless, skinless chicken breasts; 8 slices prosciutto; 8 fresh sage leaves; 1/2 cup all-purpose flour (substitute with gluten-free blend if needed); 2 tablespoons olive oil or vegetable oil; 2 tablespoons unsalted butter (adjust if using salted butter); 1 cup chicken broth (homemade or store-bought); 1/4 cup white wine (optional, can substitute with lemon juice); Salt, to taste; Pepper, to taste

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Introduction

Italian Chicken Saltimbocca is a classic Italian dish that combines tender chicken breasts with savory prosciutto and fragrant sage. This quick gourmet meal brings vibrant flavors to your table with simple ingredients and straightforward steps.

The image shows a white oval baking dish with four baked chicken breasts. Each chicken breast has three layers: a golden brown cooked chicken base, a middle layer of melted yellow cheese covering most of the top, and a layer of cooked reddish tomato slices on top. Each chicken piece is garnished with fresh green thyme sprigs, and the dish is surrounded by some cooking juices that give a shiny texture. The background is a white marbled texture with some blurred green herbs and lemons visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless, skinless chicken breasts
8 slices prosciutto
8 fresh sage leaves
1/2 cup all-purpose flour (substitute with gluten-free blend if needed)
2 tablespoons olive oil or vegetable oil
2 tablespoons unsalted butter
1 cup chicken broth (homemade or store-bought)
1/4 cup white wine (optional, can substitute with lemon juice)
Salt, to taste
Pepper, to taste

Instructions

Step 1: Flatten the chicken breasts between plastic wrap using a meat mallet until about ½ inch thick for even cooking.
Step 2: Season both sides of the chicken generously with salt and pepper.
Step 3: Place two slices of prosciutto and one sage leaf on each chicken breast, wrapping them into a bundle.
Step 4: Lightly coat each wrapped chicken breast with flour, shaking off any excess.
Step 5: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
Step 6: Add the chicken to the pan, prosciutto side down, and cook for 4-5 minutes until the prosciutto is golden and crispy.
Step 7: Flip the chicken, add the remaining butter, and cook for another 4-5 minutes until the chicken reaches 165°F internally.
Step 8: Remove the chicken from the pan. Pour in chicken broth and white wine, scraping up browned bits from the bottom with a spatula.
Step 9: Simmer the sauce for 2-3 minutes until it thickens slightly.
Step 10: Return the chicken to the pan to soak up the sauce before serving.

Tips & Variations

Use gluten-free flour to make this dish suitable for gluten-sensitive diets.
Substitute white wine with lemon juice for a tangier, alcohol-free version.
For added flavor, serve with a side of sautéed spinach or a light pasta.

Storage

Store leftover chicken saltimbocca in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken tender and the sauce flavorful.

How to Serve

A white round baking dish holds four stuffed chicken breasts, each topped with a golden melted cheese layer that has browned spots. Inside the chicken breasts, there is a bright red layer of tomato or pepperoni visible, adding a rich red contrast to the pale cooked chicken. Fresh green herbs are sprinkled over the top and around the dish, giving a fresh green touch. Small red and yellow cherry tomatoes sit in the sauce at the bottom, which is a light brownish color with a slightly oily texture. The whole dish sits on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Boneless chicken breasts are recommended for even cooking and ease of wrapping with prosciutto. Bone-in breasts may require longer cooking times and are more difficult to wrap.

What if I don’t have fresh sage leaves?

If fresh sage is unavailable, you can substitute with dried sage. Use about 1 teaspoon of dried sage per leaf, but fresh leaves provide the best aroma and flavor.