Name: Chicken Saltimbocca
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 8 (6 ounce) chicken cutlets; 1 teaspoon salt; 0.5 teaspoon black pepper; 16 large fresh sage leaves; 16 thin slices prosciutto; 3 tablespoons olive oil; 1 cup dry white wine; 1 cup low-sodium chicken broth; 0.5 stick butter

Cook Time: 15 minutes

Chicken Saltimbocca, a delicious Italian dish featuring tender chicken cutlets wrapped in prosciutto and flavored with fresh sage, makes for a fancy yet simple meal to prepare at home. Heres how you can create this mouthwatering dish:

Ingredients

8 (6 ounce) chicken cutlets
1 teaspoon salt
teaspoon black pepper
16 large fresh sage leaves
16 thin slices prosciutto
3 tablespoons olive oil
1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1 cup low-sodium chicken broth
stick butter

Directions

Follow these easy steps to make your Chicken Saltimbocca:

Step 1: If the chicken cutlets are thick, place them between two sheets of wax paper and pound them to a -inch thickness using the flat side of a meat mallet or the bottom of a small, heavy skillet. Season the cutlets with salt and pepper.

Step 2: Lay two large sage leaves on top of each cutlet. Then, wrap each cutlet with two slices of prosciutto to secure the sage in place.

Step 3: Heat 1 tablespoons of olive oil in a large skillet over medium heat. Add four of the prepared cutlets and cook until they are no longer pink in the center, and the juices run clear, about 2 minutes per side. An instant-read thermometer should read at least 165F (74C) when inserted into the thickest part of the cutlet.

Step 4: Transfer the cooked chicken to a platter and tent with foil to keep warm. Repeat with the remaining olive oil and the remaining four cutlets.

Step 5: In the same skillet, pour in the white wine and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the pan, which adds extra flavor to the sauce. Simmer for about 1 minute.

Step 6: Add the chicken broth to the pan and continue simmering until the liquid has reduced slightly, around 4 to 5 minutes.

Step 7: Remove the skillet from heat and stir in the butter. Swirl the skillet until the butter has fully melted and the sauce becomes creamy.

Step 8: Spoon about 2 tablespoons of the sauce over each cutlet before serving. Enjoy!

What to Serve With Chicken Saltimbocca

Looking for ideas on what to serve with this dish? Here are some great side dishes that pair wonderfully with Chicken Saltimbocca:

Arugula Salad with Citrus Vinaigrette
Gourmet Mushroom Risotto
Tomato Mozzarella Salad
Italian Peas
Creamy Parmesan Polenta

How to Store Chicken Saltimbocca

If you have any leftovers, store the Chicken Saltimbocca in a shallow, airtight in the refrigerator for up to five days. Reheat in the microwave or in the oven before serving.

Nutrition Facts

Each serving of Chicken Saltimbocca provides:

350 calories
19g fat
1g carbohydrates
36g protein

Note: The nutritional values are based on a 2,000-calorie diet. Your daily values may vary depending on your specific needs.

Comments

Rebecca Hernandez

10/06/2025 01:52:54 PM

Everything about this was spot on.

Richelle

01/14/2023 05:16:37 PM

I highly recommend to add 1/2 tbsp of lemon juice near the end, before the butter goes in. Very tasty and fancy looking dinner!

mtmaxwell

09/05/2023 07:19:22 PM

Awesome recipe and used pre sliced chicken cutlets (2 per serving) vs 4oz-6oz skinless breasts. Stuffed with fresh mozzarella slices and spinach leaves before wrapping in prosciutto. Next time I will chop the fresh Sage and sprinkle over the filling since biting into whole sage was strong tasting. Adding this recipe to my rotation, and very easy to prepare and refrigerate in advance.

Primadonna11

12/26/2021 03:11:50 AM

Absolutely delicious! One thing you need to do is dredge it in flour before you put it in the pan. Then when you deglaze the pan with wine, the sauce will thicken. I also didn't salt the chicken, just used peper and it was devine! Definite crowd pleaser.

Melinda McManus

07/18/2018 11:30:09 AM

Family loved this! I marinated the chicken in Italian dressing for a couple hours first. Didn’t have sage leaves so used a small amount of ground sage. I did use fresh basil leaves to get the look of the sage leaves. I dusted the tops with a small amount of Italian bread crumbs and put that side down first in the hot oil. The gravy topping is important so I made a corn starch/water mixture and put that in the drippings with enough chicken stock to make all the sauce I knew my family would want. Delicious!!

Pat St John Parker

10/08/2017 09:18:03 PM

To get the total meal calories 350 - 400, and to lower sodium, I used thin-sliced chicken breasts and then wrapped with just one slice of proscuitto, and used low sodium broth. Delicious!

Sharon Allen

05/07/2019 03:53:08 AM

Can’t wait to make it again 😍

Jessica H

09/08/2015 05:14:33 AM

Made this last night for dinner with blanched home grown green beans and mashed potatoes. Wonderful recipe. I did not have the dry white wine so I used low sodium chicken stock instead. I also slightly thickened the sauce with 1t of cornstarch since we were running behind and didn't have time to let it simmer for a bit longer to reduce. :) It is now in our regular rotation for dinner.

brendon

05/12/2021 12:28:56 AM

a little lemon juice in the sauce. I used homemade chicken broth which didn't need the extra butter in the sauce on the end.

SpryJuice5203

05/07/2023 05:01:45 PM

Husband needs any chicken doctored up if he’s going to lower himself to eat it - this recipe did the trick! We tend to drink our wine so I subbed ‘very dry sherry’ for white wine in this recipe. It may have a stronger flavor but works very well here. Also, my sauce was pretty thin but I made homemade pasta and the pasta sucked it right up. All in all it was fantastic and the prosciutto added the perfect amount of salty and structure as it hugged the tenderloins. Husband said I could add this recipe to the rotation. Yay!

Mike E

01/07/2025 01:41:02 AM

A very savoury dish. Pretty easy to make. I cut the amount of ingredients down a little. I was afraid the prosciutto was going to unravel during the frying, but it didn’t. I started by frying the top side first and it stuck perfectly.

ErnieV115

06/21/2025 04:14:26 PM

Very good, great flavors, Added sautéed spinach and Parmesan basil orzo.

Diana Moutsopoulos

04/29/2025 07:24:39 PM

I made this recipe as written except without sage because I didn't have it. My family LOVED it and I was really pleased with the result. I often find that cooking chicken breasts yields dry, tough results, but not here! I'd absolutely make again. Thank you for the recipe!

KeenBean3870

04/09/2025 04:50:48 PM

This recipe is amazing. You must reduce the sauce to perfect it. I did add shallot and capers. It was perfect. I served it with a butternut squash chestnut risotto. Wow!

Charles Adams

11/18/2024 02:43:07 AM

Totally exceeded my expectations.

RubyYam1107

11/15/2024 01:07:08 AM

Some heavy cream?

LaDonna Langwell

08/12/2024 12:59:53 PM

The chicken was delicious. Be careful with the sauce. The recipe does not indicate it, but do not use a cast iron skillet to follow the recipe as is. The acidity from the ingredients will capture all the flavoring of the cast iron resulting in a muddy, yucky sauce. Non stick or porcelain would work best. Otherwise, the dish itself is delicious!

Robert Guimont

09/18/2023 02:01:00 PM

Looked good but the amount of sage was a bit much. Could have been my fault.

Andromeda

08/30/2023 12:47:20 AM

My family complained the sage leaves were too bitter. I was excited for this dish because it was pretty different. But nobody cared for the meal, unfortunately.