Description
Italian Chicken Saltimbocca is a classic Italian dish featuring tender chicken breasts wrapped in savory prosciutto and aromatic sage leaves, cooked to perfection in a buttery white wine sauce. This recipe delivers a deliciously crispy prosciutto exterior with juicy, flavorful chicken inside, complemented by a silky pan sauce that enhances every bite.
Ingredients
Scale
Chicken and Wrap
- 4 boneless, skinless chicken breasts
- 8 slices of prosciutto
- 8 fresh sage leaves
Coating and Cooking
- 1 cup all-purpose flour (for dredging)
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 cup dry white wine
- Salt and pepper, to taste
Optional
- Lemon wedges, for serving
Instructions
- Prepare Chicken: Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of about ½ inch. This ensures even cooking.
- Season the Chicken: Season both sides of the chicken breasts generously with salt and pepper to enhance flavor.
- Assemble Wrap: Lay two slices of prosciutto on each chicken breast, covering the meat completely. Then place two fresh sage leaves on top of the prosciutto for a fragrant note.
- Dredge in Flour: Lightly coat each chicken breast in all-purpose flour, shaking off any excess. This light dredge helps create a slight crust when cooked.
- Heat Pan: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat until hot and shimmering.
- Cook Chicken: Place the chicken breasts prosciutto side down in the skillet. Cook for 4-5 minutes until the prosciutto becomes crispy and golden. Flip the chicken and cook the other side for another 4-5 minutes until cooked through and juices run clear.
- Rest Chicken: Transfer the cooked chicken to a plate and cover loosely to keep warm while you make the sauce.
- Deglaze Pan: Add the dry white wine to the same skillet to deglaze. Scrape the browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 3-4 minutes until it reduces slightly.
- Finish Sauce: Stir in the remaining 2 tablespoons of unsalted butter into the wine reduction and whisk until melted and combined into a silky sauce.
- Serve: Plate the chicken breasts and drizzle generously with the white wine sauce. Serve with lemon wedges on the side to add a fresh, zesty brightness if desired.
Notes
- Use fresh sage leaves for authentic flavor.
- Pounding the chicken breasts to an even thickness helps them cook evenly and stay juicy.
- Be careful not to overcook the chicken to keep it tender.
- White wine should be dry, like Pinot Grigio or Sauvignon Blanc, for the sauce.
- This dish pairs well with simple sides like sautéed greens, steamed vegetables, or risotto.
