Saltimbocca-style chicken takes its cue from the Italian classic: tender chicken topped with salty prosciutto and fragrant sage, then finished with a bright pan sauce. The thin cutlets cook quickly, while a little white wine, lemon, and butter bring everything together without making the dish feel heavy.
Ingredients
- 4 boneless, skinless chicken breasts, about 6 ounces (170 g) each
- 4 thin slices prosciutto, about 2 ounces (55 g) total
- 8 fresh sage leaves, plus 2 extra for the sauce if desired
- 1/2 teaspoon kosher salt, plus more only if needed
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup (45 g) all-purpose flour, for coating
- 2 tablespoons olive oil
- 1/2 cup (120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 cup (120 ml) low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter, cold and cut into small pieces
- 1 tablespoon chopped fresh parsley, optional
Instructions
- Make even cutlets. If the chicken breasts are thick, slice each horizontally into two cutlets. Place the pieces between sheets of parchment or plastic wrap and gently pound them to an even thickness of about 1/2 inch. Pat dry. Season both sides lightly with salt and pepper; go easy on the salt because prosciutto is already salty.
- Add the prosciutto and sage. Lay a slice of prosciutto over each cutlet and press it gently so it adheres. Place two sage leaves on top of each piece. If the leaves keep lifting, secure them with a toothpick through the chicken and prosciutto. Remember where you put any toothpicks so you can remove them before serving.
- Flour the chicken. Put the flour in a shallow dish. Turn each cutlet gently in the flour, coating both sides, then shake off the excess. A thin coating helps the chicken brown and gives the sauce a little body; a thick, clumpy layer can turn gummy.
- Brown the first side. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Arrange the cutlets in a single layer, prosciutto-side down, working in batches if needed. Cook for about 2 to 3 minutes, until the prosciutto is lightly browned and crisp in spots.
- Cook through. Turn the cutlets carefully and cook the chicken side for another 2 to 4 minutes, depending on thickness. Check the center of the thickest piece with an instant-read thermometer: chicken must reach 165°F (74°C). Transfer cooked pieces to a clean plate and loosely cover while you make the sauce. Do not put cooked chicken back on a plate that held raw chicken unless it has been washed.
- Deglaze the pan. Pour off excess oil if the skillet has more than about a tablespoon, leaving the browned bits behind. Set the pan back over medium heat and carefully add the wine; it may sputter. Scrape the bottom with a wooden spoon and simmer for 2 to 3 minutes, until the wine has reduced by roughly half.
- Finish the sauce. Add the broth and lemon juice and simmer for 2 to 3 minutes, until slightly reduced. Lower the heat and whisk in the cold butter a piece at a time. Add the optional extra sage leaves and taste the sauce; add salt only if it needs it. If the sauce becomes too salty, a splash of broth or water can soften it.
- Serve. Return the chicken to the skillet for 30 to 60 seconds, turning once to coat it lightly in sauce. Remove toothpicks, if used, and scatter with parsley. Spoon the sauce over the cutlets and serve promptly.
Tips
- Keep the cutlets even. Uniform thickness is the best way to get browned prosciutto and safely cooked chicken at the same time. Pound gently; flattening the meat too much can make it dry.
- Choose a suitable pan. A wide stainless-steel or cast-iron skillet browns well. Avoid crowding: packed cutlets steam rather than sear, so cook in batches and add a little oil if the pan looks dry.
- Swap the wine thoughtfully. Use additional low-sodium chicken broth in place of wine, with a little extra lemon juice to taste. The flavor will be less complex, but the sauce will still work. Avoid sweet wine, which can make the sauce cloying.
- Mind the salt and sauce heat. Prosciutto and broth can both be salty, so use low-sodium broth and taste before seasoning. Whisk in butter over low heat rather than letting the finished sauce boil, which can make it separate.
Serving Suggestions
Serve the chicken with mashed potatoes, polenta, or buttered noodles to catch the lemony pan sauce. Roasted potatoes are another good choice if you want something with crisp edges. For a lighter plate, pair it with sautéed green beans, asparagus, or a simple salad dressed with lemon and olive oil. A dry white wine that is pleasant to drink alongside the meal can also be used in the sauce.
Variations
For a milder cured-meat flavor, use thinly sliced ham instead of prosciutto, though it may brown differently and need slightly less cooking. If you cannot find fresh sage, use a small pinch of dried sage in the sauce, but skip placing dried leaves on the chicken. You can also leave out the flour for a lighter, gluten-free version; the chicken will not brown quite the same way, and the sauce will be thinner. To keep the dish gluten-free, check that the broth and any substitute ingredients are certified gluten-free.
Storage and Reheating
Refrigerate leftovers in a shallow, airtight container within 2 hours of cooking, or within 1 hour if the room temperature is above 90°F (32°C). Keep them at 40°F (4°C) or colder and use within 3 to 4 days. For the best texture, store the chicken and sauce together so the cutlets do not dry out. Reheat gently in a covered skillet over low heat with a tablespoon or two of broth or water, turning once, until the center reaches 165°F (74°C). You can also microwave individual portions covered, stirring or turning partway through; check the temperature in the thickest section. Avoid repeated reheating. Freeze in a sealed freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator before reheating. The sauce may separate slightly after freezing, but gentle reheating and stirring can help bring it back together.
Frequently Asked Questions
Is chicken saltimbocca a traditional Italian dish?
Saltimbocca alla Romana is traditionally made with veal, prosciutto, and sage. This version uses chicken and borrows those signature flavors, so it is best described as chicken saltimbocca-style rather than the classic veal preparation.
Do I have to pound the chicken?
For reliably quick, even cooking, yes, especially if the breasts are thick or uneven. You can buy thin chicken cutlets, but check that they are close to 1/2 inch thick and adjust the cooking time. Always use a thermometer rather than relying on timing alone.
Can I make this without wine?
Yes. Replace the wine with the same amount of low-sodium chicken broth and add lemon juice gradually to taste. The wine adds acidity and depth, but it is not essential to a successful sauce.
Why is my sauce too salty?
Prosciutto releases salt into the skillet, and regular broth can add more. Use low-sodium broth, season the chicken lightly, and taste the sauce before adding salt. If it is already too salty, dilute it with a little unsalted broth or water and finish with lemon to balance the flavor.
Can I prepare the chicken ahead?
You can pound the chicken and layer on the prosciutto and sage up to a day ahead; cover and refrigerate it. For the best crust, flour the cutlets just before cooking. Cooked leftovers should be refrigerated promptly and reheated to 165°F (74°C).
What if I do not have an instant-read thermometer?
A thermometer is the most reliable way to confirm doneness. If you do not have one, cut into the thickest piece: the meat should be opaque throughout, with no raw-looking center. Since color alone is not a dependable safety test, get a thermometer when possible and verify that poultry reaches 165°F (74°C).