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Chicken Saltimbocca Recipe

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★★★★★

4.8 from 95 reviews

Chicken Saltimbocca is a classic Italian dish featuring tender chicken cutlets topped with savory prosciutto and fresh sage leaves, pan-seared to golden perfection and bathed in a luscious white wine and chicken stock sauce enriched with butter. This elegant yet simple recipe delivers a harmonious balance of flavors and textures, perfect for a sophisticated weeknight dinner or entertaining guests.

Ingredients

Scale

Chicken and Toppings

  • 2 pounds chicken cutlets (pounded to 1/4″ thick and cut into 5 inch long pieces)
  • 20 large sage leaves
  • 12 pieces prosciutto (about a 1/4 pound worth)
  • Salt and pepper, to taste

For Dredging

  • 1 cup flour (for dredging only)

Sauce and Cooking Fats

  • 1 1/4 cups low sodium chicken stock
  • 1 cup dry white wine
  • 1/4 cup olive oil
  • 6 tablespoons butter (divided)

Garnish

  • 2 tablespoons minced flat-leaf Italian parsley

Instructions

  1. Season and Assemble: Season the chicken cutlets evenly with salt and pepper on both sides. Place a piece of prosciutto on each chicken piece, trimming it if necessary to fit snugly. Press the prosciutto onto the chicken to adhere, then top each piece with 1 to 2 sage leaves, securing them with toothpicks to keep everything in place during cooking.
  2. Dredge the Chicken: Lightly coat each assembled chicken piece with flour, shaking off any excess. Lay the floured cutlets on parchment paper and set aside to prepare for cooking.
  3. Sear the Chicken: Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter, allowing the butter to melt completely. Place the chicken pieces in the hot pan prosciutto side down and sear until the prosciutto turns golden brown, about 2 to 3 minutes. Flip the chicken and cook the other side for an additional 1 to 2 minutes or until the chicken is cooked through. Transfer the cooked chicken to a wire rack to keep warm. Repeat the process in batches, adding more oil and butter as needed.
  4. Prepare the Sauce: Pour the white wine into the same pan used for cooking the chicken. Turn the heat to high and use a wooden spoon to scrape up the flavorful browned bits stuck to the pan. Cook the wine for about 1 minute to reduce slightly, then add the chicken stock. Continue cooking until the sauce thickens and reduces by half, approximately 3 minutes. Reduce the heat to medium-low and stir in the remaining butter until fully incorporated.
  5. Finish the Dish: Whisk the sauce to combine and taste, adjusting salt and pepper as needed. Return the chicken pieces to the pan, gently mixing to warm them through for about 2 minutes, allowing the flavors to meld.
  6. Garnish and Serve: Remove the toothpicks from the chicken. Sprinkle the dish with minced flat-leaf Italian parsley and serve immediately while hot and flavorful. Enjoy your elegant Chicken Saltimbocca!

Notes

  • Be careful not to overcook the chicken to keep it tender and juicy.
  • Using low sodium chicken stock helps control the saltiness of the dish, especially with prosciutto.
  • Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio for the sauce.
  • Press the prosciutto firmly onto the chicken to prevent it from peeling during cooking.
  • Use a wire rack for resting the chicken to avoid sogginess and retain crispness.

Keywords: Chicken Saltimbocca, Chicken Cutlets, Sage, Prosciutto, Italian Chicken Recipe, Pan-Seared Chicken, White Wine Sauce

Find it online: https://flavorsbymaya.com/chicken-saltimbocca-recipe/