Name: Italian Chicken Saltimbocca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 8 slices prosciutto; 8 fresh sage leaves; 1 cup chicken broth; 1/2 cup all-purpose flour; 1 pepper; 1 salt; 2 tbsp olive oil; 2 tbsp unsalted butter; 1/4 cup white wine

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Try this easy Italian chicken dish that cooks fast and tastes great.

Table of Contents

introduction

This Italian Chicken Saltimbocca is thin chicken breasts wrapped in prosciutto and sage, cooked in a light sauce. It feels fancy but it is simple to make. For another easy chicken dish with bold flavors, try this hot honey feta chicken that uses sweet and spicy notes.

why make this recipe

Make this recipe when you want a quick, tasty dinner that looks special. It uses few ingredients and gives big flavor. The sauce stays light and the prosciutto stays salty and crisp.

how to make Italian Chicken Saltimbocca

Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and pepper.
Layer the prosciutto and sage leaves on top of each chicken breast.
Dredge the chicken in flour, shaking off the excess.
In a large skillet, heat olive oil and butter over medium heat.
Add the chicken breasts and cook until golden brown on both sides.
Remove the chicken and add white wine and chicken broth to the skillet to deglaze.
Return the chicken to the skillet and spoon the sauce over the top.
Transfer the skillet to the oven and bake for 15-20 minutes until the chicken is cooked through.
Serve hot, drizzled with the sauce.

For more ideas on one-pan chicken cooking, you can look at this BBQ chicken and cornbread bake to see how simple methods give great results.

Ingredients :

4 pieces Chicken breasts, boneless skinless
8 slices Prosciutto
8 fresh Sage leaves
1 cup Chicken broth, homemade or store-bought
1/2 cup All-purpose flour
1 Pepper
1 Salt
2 tbsp Olive oil
2 tbsp unsalted Butter
1/4 cup White wine

Directions :

Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and pepper.
Layer the prosciutto and sage leaves on top of each chicken breast.
Dredge the chicken in flour, shaking off the excess.
In a large skillet, heat olive oil and butter over medium heat.
Add the chicken breasts and cook until golden brown on both sides.
Remove the chicken and add white wine and chicken broth to the skillet to deglaze.
Return the chicken to the skillet and spoon the sauce over the top.
Transfer the skillet to the oven and bake for 15-20 minutes until the chicken is cooked through.
Serve hot, drizzled with the sauce.

how to serve Italian Chicken Saltimbocca

Serve the chicken hot with the pan sauce spooned over each piece. Good sides are mashed potatoes, steamed vegetables, or a simple salad. A slice of lemon on the side adds a fresh touch.

how to store Italian Chicken Saltimbocca

Cool the chicken to room temperature. Put it in an airtight container and store in the fridge for up to 3 days. Reheat gently in a low oven or in a skillet with a splash of broth so the sauce stays moist. Do not refreeze after cooking.

tips to make Italian Chicken Saltimbocca

Pound the chicken slightly so each piece cooks evenly.
Pat the chicken dry before seasoning to get a nice brown crust.
Use good prosciutto for best flavor.
Watch the pan when you deglaze so the wine does not burn.
If you like, try a different chicken recipe for weeknight cooking, such as BBQ chicken quesadillas for a fast change of pace.

variation (if any)

Use thin veal or pork cutlets instead of chicken for a more classic saltimbocca.
Add a splash of lemon juice to the sauce for a brighter taste.
For a creamier sauce, stir in a little heavy cream at the end of deglazing.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless thin thighs and adjust cook time until they reach a safe internal temperature.

Q: Do I have to bake the chicken after browning?
A: You can finish cooking on the stove if your skillet is oven-safe and you keep the heat low, but baking helps cook evenly.

Q: Can I skip the flour?
A: You can skip flour, but the flour helps the sauce thicken and makes a light crust on the chicken.

Q: Can I make this ahead?
A: You can prepare items like sage and prosciutto ahead, but cook the chicken close to serving time for best texture.

Q: What wine is best for deglazing?
A: Use dry white wine or a dry vermouth. If you do not use wine, add a bit more chicken broth and a splash of vinegar for acidity.

Conclusion

This Italian Chicken Saltimbocca gives you a quick, tasty meal with simple steps and few ingredients. For another saltimbocca-style take and more photos, see the detailed guide at Sip and Feast’s chicken saltimbocca. If you want a faster version or more tips, read the quick method at Simply Recipes’ 25-minute Italian chicken.