Italian Chicken Saltimbocca: Quick Gourmet Meal at Home Recipe
Italian Chicken Saltimbocca is a quick and elegant Italian dish featuring tender chicken breasts wrapped in prosciutto and fresh sage, pan-seared to a crispy golden finish, and served with a flavorful white wine and chicken broth sauce. This recipe brings a gourmet restaurant experience right to your home kitchen with simple ingredients and straightforward steps.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 8 slices prosciutto
- 8 fresh sage leaves
For Dredging and Cooking
- 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)
For the Flavor Base
- 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
- Prepare the Chicken: Flatten each chicken breast between two sheets of plastic wrap using a meat mallet until about ½ inch thick to ensure even cooking.
- Season: Season both sides of the chicken breasts generously with salt and pepper to enhance flavor.
- Wrap: Place two slices of prosciutto and a fresh sage leaf on each chicken breast, then wrap them tightly to create flavorful bundles.
- Dredge: Lightly coat each wrapped chicken breast in flour, shaking off any excess to prevent clumping during cooking.
- Heat Pan: In a large skillet over medium-high heat, warm the olive oil and 2 tablespoons of unsalted butter until the butter melts and shimmers, about 2 minutes.
- Cook Chicken: Place the chicken prosciutto side down in the skillet and cook for 4-5 minutes until the prosciutto is golden brown and crispy.
- Flip & Cook: Turn the chicken over carefully, add the remaining butter, and cook for an additional 4-5 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Add Liquids: Remove the chicken from the skillet and pour in the chicken broth and white wine. Use a spatula to scrape up all the flavorful browned bits stuck to the pan.
- Reduce Sauce: Bring the sauce to a simmer and let it bubble for 2-3 minutes until it thickens slightly, intensifying the flavors.
- Serve: Return the chicken to the pan to soak in the sauce briefly, then transfer the chicken onto serving plates and spoon the sauce over before serving.
Notes
- You can substitute white wine with an equal amount of lemon juice for a citrusy twist.
- Flattening the chicken ensures quick and even cooking, preventing dryness.
- Use a meat thermometer to guarantee chicken is cooked to the safe internal temperature of 165°F (74°C).
- If gluten-free is required, use a gluten-free flour blend for dredging.
- Adjust butter amount if using salted butter to prevent oversalting.
- Serve with a light side such as sautéed spinach or creamy polenta for a complete meal.
Keywords: Italian chicken saltimbocca, prosciutto chicken recipe, pan-seared chicken with sage, easy Italian dinner, chicken with white wine sauce
