Saltimbocca Alla Pollo
Saltimbocca Alla Pollo is a mouthwatering Italian classic with a twist, showcasing tender chicken breast layered with savory prosciutto and aromatic fresh sage leaves. This elegant dish is lightly dusted with flour to create a golden, crispy exterior, then pan-seared to perfection in olive oil. The magic continues with a silky, tangy sauce made from dry white wine, chicken broth, butter, and a splash of fresh lemon juice—making each bite a revelation of flavor. With just 35 minutes of combined prep and cook time, Saltimbocca Alla Pollo is a quick yet impressive meal that’s perfect for weeknight dinners or special occasions. Serve with roasted potatoes or a crisp green salad for an unforgettable dining experience. Whether you're looking for authentic Italian recipes or easy chicken dinners, this dish delivers gourmet flair with minimal effort.
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless, pounded thin) Chicken breast
- 4 slices Prosciutto
- 8 leaves Fresh sage leaves
- 0.5 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.5 teaspoon (freshly ground) Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 1 tablespoon (freshly squeezed) Lemon juice
Instructions
Lay out the chicken breasts on a cutting board and gently pound them to an even 1/4-inch thickness using a meat mallet. You want them to be thin but still intact.
Season both sides of the chicken breasts with salt and black pepper.
Place one sage leaf on each chicken breast, then top with a slice of prosciutto. Press lightly so the prosciutto adheres to the chicken.
Lightly dredge the chicken breasts (prosciutto side up) in all-purpose flour, shaking off any excess. Be careful not to dislodge the prosciutto.
In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts, prosciutto side down. Cook for 2-3 minutes or until the prosciutto is golden and crispy.
Flip the chicken breasts and cook the other side for another 2-3 minutes until they are golden brown and fully cooked through. Remove from the skillet and set aside on a plate.
In the same skillet, add the butter and melt it over medium heat. Once melted, pour in the dry white wine and chicken broth. Use a wooden spoon to scrape up any brown bits from the bottom of the skillet.
Allow the sauce to simmer for 3-4 minutes, reducing slightly. Stir in the lemon juice.
Return the chicken breasts to the skillet, spooning the sauce over them to coat. Let them warm through for about 2 minutes.
Serve hot, garnished with extra fresh sage leaves if desired, and spoon the sauce over the chicken. Pair with your choice of side dishes such as roasted potatoes or a fresh green salad.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.4 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 364 mg | 8% | |
*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.
