Succulent Italian Chicken Saltimbocca Recipe
This Italian Chicken Saltimbocca is a classic and flavorful dish featuring tender chicken breasts topped with savory prosciutto and fresh sage, cooked to golden perfection in a buttery olive oil skillet, and finished with a rich chicken broth sauce. Ready in just 30 minutes, this recipe offers a delicious and elegant meal perfect for any weeknight or special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
Chicken Saltimbocca
- 4 boneless, skinless chicken breasts
- 8 slices of prosciutto
- 8 fresh sage leaves
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- ½ cup chicken broth
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound them to about ½ inch thickness to ensure they cook evenly.
- Season the Chicken: Lightly season both sides of the chicken breasts with salt and pepper, keeping in mind that the prosciutto will add additional saltiness.
- Assemble with Prosciutto and Sage: Lay two slices of prosciutto and one fresh sage leaf on each chicken breast, pressing gently so they stick well.
- Coat with Flour: Lightly dredge each prepared chicken breast in all-purpose flour, making sure to shake off any excess flour to avoid clumping.
- Heat the Skillet: In a large skillet, heat the olive oil and half of the butter (2 tablespoons) over medium-high heat until the butter is sizzling and just beginning to brown.
- Cook the Chicken Prosciutto-Side Down: Place the chicken breasts in the skillet with the prosciutto side down. Cook for 4 to 5 minutes until the prosciutto is golden and crisp.
- Flip and Finish Cooking: Carefully flip the chicken breasts over, add the remaining butter, and cook for another 4 to 5 minutes until the chicken is fully cooked through and the other side is golden.
- Make the Sauce: Remove the chicken from the skillet and set aside. Pour the chicken broth into the skillet, scraping the bottom of the pan to loosen browned bits. Allow the broth to simmer for 2 to 3 minutes to reduce slightly and concentrate the flavors.
- Coat and Serve: Return the chicken to the skillet, spooning the sauce over each breast to coat. Serve immediately with extra sauce spooned on top.
Notes
- To ensure even cooking, pounding the chicken breasts to an even thickness is essential.
- The prosciutto adds a salty flavor, so use salt sparingly during seasoning.
- You can substitute fresh sage with dried sage if fresh is not available, but reduce the quantity slightly.
- This dish pairs well with a light side of sautéed vegetables or a fresh green salad.
- Use a non-stick or well-seasoned skillet to prevent sticking when cooking.
- For extra richness, you can add a splash of white wine to the pan sauce along with the chicken broth.
Keywords: Italian Chicken, Chicken Saltimbocca, Prosciutto Chicken, Sage Chicken, Easy Italian Dinner, Pan-fried Chicken