Chicken Saltimbocca
Experience the irresistible flavors of Italian-inspired Chicken Saltimbocca, a quick yet elegant dish perfect for weeknight dinners or special occasions. Tender chicken breasts are pounded thin, delicately seasoned, layered with fragrant fresh sage, and wrapped in savory prosciutto for a delightful twist. Lightly dredged in flour and pan-seared to golden perfection, the chicken is then paired with a luscious pan sauce made from dry white wine, lemon juice, and broth, whisked to a silky finish with butter. This restaurant-worthy meal is ready in just 40 minutes and is perfect for impressing guests or treating yourself. Garnish with fresh parsley for a burst of color and serve with crusty bread, pasta, or roasted vegetables to soak up every drop of the buttery, zesty sauce. Keywords: chicken saltimbocca, prosciutto-wrapped chicken, quick Italian dinner, pan-seared chicken recipe.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless and skinless)
- 8 pieces Fresh sage leaves
- 8 slices Prosciutto
- 60 grams All-purpose flour
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 120 milliliters Dry white wine
- 120 milliliters Chicken or vegetable broth
- 15 milliliters Lemon juice
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound to about 1/4 inch thick using a meat mallet or rolling pin.
Season both sides of the chicken breasts evenly with salt and black pepper.
Place two sage leaves on top of each chicken breast. Then, wrap each piece with a slice of prosciutto, pressing gently to adhere.
Dredge each piece lightly in flour, shaking off the excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chicken to the skillet, prosciutto-side down, and sear for about 2-3 minutes until crisp and golden. Flip and cook the other side for another 2-3 minutes until the chicken is cooked through. Remove the chicken from the pan and set aside.
Deglaze the skillet by adding the white wine and bringing it to a simmer. Scrape up any browned bits from the bottom of the skillet.
Stir in the chicken or vegetable broth and lemon juice. Let the sauce simmer for 3-4 minutes to reduce slightly.
Whisk in the remaining 1 tablespoon of butter until the sauce becomes glossy.
Return the chicken to the skillet to warm through, spooning the sauce over the top.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
