Chicken saltimbocca is a delightful Italian dish that combines tender chicken breasts with the savory flavors of prosciutto and fresh sage. This recipe is perfect for a special dinner or a weeknight treat, offering a sophisticated taste with minimal effort.
If you don't usually keep prosciutto or fresh sage in your kitchen, you might need to make a trip to the supermarket. Prosciutto is a type of dry-cured ham that adds a rich, salty flavor to the dish, while fresh sage provides a unique, aromatic touch. Both ingredients are essential for achieving the authentic taste of chicken saltimbocca.

Ingredients For Chicken Saltimbocca Recipe
Chicken breasts: Boneless and skinless, these are the main protein component of the dish.
Prosciutto: Thin slices of dry-cured ham that add a salty, savory flavor.
Fresh sage: Aromatic herb that pairs beautifully with the prosciutto and chicken.
Flour: Used for dredging the chicken to create a light crust when cooked.
Olive oil: Used for cooking the chicken, adding a subtle richness.
White wine: Adds acidity and depth to the sauce.
Chicken broth: Enhances the sauce with a savory base.
Butter: Adds a final touch of richness to the sauce.
Technique Tip for This Recipe
When dredging the chicken in flour, make sure to shake off any excess to avoid a thick, gummy coating. This will ensure a light, crisp exterior when you cook the chicken in the olive oil. Additionally, when adding the white wine and chicken broth to the skillet, use a wooden spoon to scrape up the browned bits from the bottom of the pan. These bits, known as fond, add a rich depth of flavor to the sauce.
Suggested Side Dishes
Alternative Ingredients
Chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.
Prosciutto - Substitute with bacon: Bacon provides a similar salty and savory flavor, though it is slightly smokier.
Fresh sage - Substitute with dried sage: Dried sage can be used in smaller quantities to provide a similar aromatic flavor.
Flour - Substitute with cornstarch: Cornstarch can be used for dredging and will create a similar crispy coating.
Olive oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it a good alternative for cooking.
White wine - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor without the alcohol content.
Chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for those looking for a non-meat option.
Butter - Substitute with margarine: Margarine can be used to provide a similar richness and texture in the sauce.
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How to Store or Freeze This Dish
- Allow the chicken saltimbocca to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
- Transfer the cooled chicken to an airtight container. If stacking pieces, place a piece of parchment paper between layers to avoid sticking.
- Store in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
- To freeze, wrap each piece of chicken saltimbocca individually in plastic wrap or aluminum foil. This prevents freezer burn and maintains flavor.
- Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
- Freeze for up to 3 months. For best results, consume within this period to enjoy optimal taste and texture.
- When ready to reheat, thaw the chicken in the refrigerator overnight. This ensures even reheating and preserves the dish’s quality.
- Reheat in a skillet over medium heat, adding a splash of chicken broth or white wine to keep the chicken moist. Heat until warmed through, about 5-7 minutes.
- Alternatively, reheat in the oven at 350°F (175°C) for 15-20 minutes, covered with foil to prevent drying out.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the chicken saltimbocca in an oven-safe dish and cover it with aluminum foil to keep it moist. Heat for about 15-20 minutes or until the internal temperature reaches 165°F (74°C). This method ensures the chicken remains juicy and the prosciutto stays crispy.
Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the chicken saltimbocca in the skillet and cover with a lid. Cook for about 5-7 minutes, flipping halfway through, until heated thoroughly. This method helps maintain the sauce's richness and flavor.
Microwave Method: Place the chicken saltimbocca on a microwave-safe plate and cover with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through. This method is quick but may slightly alter the texture of the prosciutto.
Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken saltimbocca in a vacuum-sealed bag and immerse it in the water bath for about 30 minutes. This method ensures the chicken remains tender and juicy without overcooking.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken saltimbocca in the basket and heat for about 5-7 minutes. This method helps retain the crispiness of the prosciutto while reheating the chicken evenly.
Essential Tools for This Recipe
Skillet: A large, flat-bottomed pan used for cooking the chicken breasts and making the sauce.
Toothpicks: Used to secure the prosciutto and sage leaves onto the chicken breasts.
Tongs: Handy for flipping the chicken breasts in the skillet without piercing the meat.
Measuring cups: Essential for accurately measuring the white wine and chicken broth.
Measuring spoons: Used to measure the olive oil and butter.
Plate: For setting aside the cooked chicken breasts temporarily.
Whisk: Useful for stirring the sauce and ensuring the butter is well incorporated.
Knife: Needed for trimming any excess fat from the chicken breasts.
Cutting board: Provides a safe surface for preparing the chicken breasts.
Mixing bowl: For holding the flour used to dredge the chicken breasts.
Paper towels: To pat the chicken breasts dry before cooking.
Stove: The heat source for cooking the chicken and making the sauce.
How to Save Time on This Recipe
Prepare ingredients in advance: Measure and set aside flour, white wine, and chicken broth before starting.
Use thin chicken breasts: Thinner chicken breasts cook faster and more evenly.
Preheat the skillet: Ensure the olive oil is hot before adding the chicken to reduce cooking time.
Simmer sauce while cooking chicken: Start the white wine and chicken broth sauce while the chicken is cooking to save time.
Use a lid: Cover the skillet when returning the chicken to the pan to speed up the cooking process.

Chicken Saltimbocca Recipe
Ingredients
Main Ingredients
- 4 pieces Chicken breasts boneless, skinless
- 4 slices Prosciutto
- 8 leaves Sage fresh
- ½ cup Flour for dredging
- 2 tablespoons Olive oil
- ½ cup White wine
- ½ cup Chicken broth
- 2 tablespoons Butter
Instructions
- Place a slice of prosciutto and 2 sage leaves on each chicken breast. Secure with toothpicks.
- Dredge the chicken in flour, shaking off excess.
- Heat olive oil in a skillet over medium heat. Cook chicken until golden, about 3 minutes per side. Remove and set aside.
- In the same skillet, add white wine and chicken broth. Bring to a boil, scraping up browned bits. Reduce heat and simmer for 5 minutes.
- Return chicken to skillet and cook until done, about 5 more minutes. Stir in butter until melted.
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