Chicken saltimbocca pairs thin chicken cutlets with salty prosciutto and fragrant sage, finished with a bright, buttery pan sauce. This simple white wine sauce brings the browned bits, lemon, and savory drippings together without masking the chicken, and it comes together while the cutlets rest.
Ingredients
- 4 boneless, skinless chicken breast cutlets, about 5–6 ounces each and ¼ inch thick
- 4 thin slices prosciutto
- 8 fresh sage leaves, plus a few extra for garnish if desired
- ¼ teaspoon fine salt, or less depending on the prosciutto
- ¼ teaspoon freshly ground black pepper
- ⅓ cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- ½ cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare the cutlets. If needed, place chicken between sheets of parchment or plastic wrap and gently pound to an even ¼-inch thickness. Pat dry. Season lightly with salt and pepper, remembering that prosciutto is already salty. Lay a slice of prosciutto over each cutlet and press two sage leaves onto the prosciutto. Set the flour in a shallow dish and lightly coat the chicken on both sides; shake off the excess. The flour helps browning and gives the sauce a little body.
- Brown the chicken. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When the butter is foaming, add the cutlets in a single layer, prosciutto side down. Work in batches if needed; crowding cools the pan and prevents browning. Cook for about 2–3 minutes, until the prosciutto is crisp and the underside is golden, then turn and cook another 2–3 minutes. Timing depends on thickness, so check the thickest part with an instant-read thermometer. Chicken is safely cooked at 165°F (74°C). Transfer cooked cutlets to a clean plate and loosely tent with foil while you make the sauce.
- Deglaze the skillet. Pour off excess fat if the pan has more than about a tablespoon, leaving the browned bits behind. Lower the heat to medium. Carefully add the wine; it will bubble and release steam. Scrape the pan with a wooden spoon to loosen the browned bits. Simmer for 2–3 minutes, until the wine is reduced by roughly half and no longer smells sharply alcoholic.
- Build the sauce. Add the chicken broth and lemon juice. Simmer for 3–5 minutes, stirring occasionally, until the liquid is lightly reduced and tastes savory and bright. Avoid reducing it too far before adding butter: the sauce should still be fluid enough to spoon over the chicken.
- Finish and serve. Turn the heat to low. Swirl in the remaining 2 tablespoons butter, a small piece at a time, until the sauce looks glossy. Taste and adjust with a little more lemon or black pepper; add salt only if needed. Return the cutlets and any juices on the plate to the skillet for about 30 seconds, turning once to coat and warm them. Do not boil after adding the butter, which can make the sauce separate. Sprinkle with parsley if using and serve promptly.
Tips
- Keep the prosciutto in place. Press it firmly onto the chicken before dredging, and put that side down first. A light flour coating is enough; a thick layer can turn pasty in the pan.
- Choose a dry wine. Use a wine you would be happy to drink, not sweet cooking wine. If you prefer not to cook with wine, replace it with an equal amount of chicken broth and add a teaspoon of extra lemon juice to taste.
- Mind the salt. Prosciutto and broth both contribute salt. Use low-sodium broth, season the raw chicken sparingly, and taste the finished sauce before adding more.
- Do not rush the butter. Lower the heat before swirling it in. If the sauce gets too thick, loosen it with a tablespoon of warm broth or water; if it separates, whisk in a teaspoon of cold water off the heat.
Serving Suggestions
Spoon the sauce over the cutlets rather than drowning them, so the crisp prosciutto stays appealing. Serve with mashed potatoes, buttered noodles, polenta, or crusty bread to catch the wine-and-lemon sauce. A simple green vegetable such as sautéed spinach, green beans, or asparagus balances the richness. Add a lightly dressed salad if you want a fresher side, and serve extra lemon wedges at the table for anyone who likes a brighter finish.
Variations
For a more traditional Italian-style finish, omit the parsley and keep the sauce focused on wine, broth, lemon, and butter. To make it dairy-free, replace the butter with a dairy-free butter suitable for cooking or finish with a tablespoon of olive oil; the sauce will be less creamy but still flavorful. A small handful of sliced mushrooms can be browned after the chicken is removed, before adding the wine. For a more pronounced sage flavor, briefly crisp a few extra leaves in the pan and use them as garnish, but avoid leaving them to simmer for a long time or they may taste bitter.
Storage and Reheating
For food safety and best quality, refrigerate the chicken and sauce in a covered container within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F/32°C). Keep refrigerated at 40°F (4°C) or below and use within 3–4 days. The butter-based sauce may firm up or separate after chilling, which is normal. Reheat cutlets and sauce gently in a covered skillet over low heat with a splash of broth or water, turning the chicken once, until the center reaches 165°F (74°C). Avoid a hard boil, which can dry out the chicken and split the sauce. Freezing is possible for up to 2–3 months, but the sauce may separate and the prosciutto will lose crispness; thaw overnight in the refrigerator and reheat gently.
Frequently Asked Questions
Can I make the sauce without wine?
Yes. Use ½ cup chicken broth in place of the wine, then add lemon juice gradually until the sauce tastes balanced. It will lack some of the wine’s aroma, but the browned pan bits and butter still make a flavorful sauce.
What wine works best for chicken saltimbocca sauce?
A dry white wine with fresh acidity, such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay, works well. Avoid sweet wines, which can make the sauce taste sugary, and do not use a wine you would not drink.
Can I use dried sage?
Fresh sage is preferable because its leaves are pressed onto the chicken and contribute a distinct aroma. If fresh sage is unavailable, use about ½ teaspoon dried sage in the sauce, rather than trying to attach dried leaves to the cutlets. Add it with the broth and taste before adding more.
Why is my sauce too thin?
Simmer the wine and broth a little longer before adding butter. Once the butter is incorporated, do not boil the sauce; if it is still thinner than you like, serve it as a light pan sauce or whisk a small amount of flour into the next batch of dredging flour rather than adding raw flour to the finished sauce.
Can I prepare the chicken ahead?
You can pound and season the cutlets, then refrigerate them covered for up to a day. For the best texture, add the prosciutto and sage, dredge, and cook shortly before serving. The sauce is quickest and most reliable when made in the same skillet immediately after browning.
How do I keep the chicken from drying out?
Pound it to an even thickness, avoid overcrowding the skillet, and use a thermometer instead of relying only on timing. Remove each cutlet once its thickest part reaches 165°F (74°C), then warm it briefly in the finished sauce rather than simmering it for several minutes.