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Chicken Saltimbocca (chicken cutlets wrapped in prosciutto and topped with a fresh sage leaf) in a white wine sauce in a skillet.
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Chicken Saltimbocca (Prosciutto, Sage, and White Wine Butter Sauce)

Chicken Saltimbocca is a classic Italian-American main course that is fast, weeknight-friendly, and naturally gluten-free. Thin chicken cutlets are topped with prosciutto and sage, pan-seared until crisp, then served with a quick white wine–butter pan sauce. My family loves it with a side of garlic mashed potatoes, sautéed spinach, or polenta.
Course Main Course
Cuisine Italian
Keyword Chicken Saltimbocca
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 349kcal
Author Julia

Ingredients

  • 2 large boneless skinless chicken breasts pat dry and fat trimmed
  • salt and pepper
  • 14 leaves fresh sage
  • 4 slices prosciutto di Parma
  • ¼ cup olive oil
  • ½ cup dry white wine
  • ⅓ cup chicken stock
  • 4 tablespoons butter
  • (optional) pinch of flour
US Customary - Metric

Instructions

Prep the chicken

  • Slice each breast in half lengthwise to create 4 thinner cutlets, cover with plastic wrap, and gently pound until about ¼ inch thick.
  • Lightly season on both sides with salt and pepper (the prosciutto will add more salt).
  • Lay 1 slice and prosciutto over each cutlet, pressing gentry to adhere.
  • Place 1 sage leaf on top and secure with a toothpick so the toothpick is flat against each chicken cutlet. Set aside.

Fry the sage

  • Heat the olive oil in a large pan or skillet over medium heat. Add the remaining sage leaves and fry until crisp, about 20 seconds. Remove with a slotted spoon and drain on paper towels.
  • Keep the sage-infused oil in the pan for cooking the chicken.

Cook the chicken

  • Raise the heat to medium high and place chicken prosciutto-side down and cook for 3-4 minutes, until the prosciutto is crispy.
  • Flip the chicken and cook the other side for another 2-3 minutes, or until the chicken is cooked through.
  • Transfer the chicken to a plate and tent loosely with foil or paper towels.

Make pan sauce

  • Lower the heat to medium and add the white wine to deglaze the pan, scraping up browned bits and simmer for 1-2 minutes to cook off the alcohol.
  • Add the chicken stock and simmer for another 2-3 minutes until slightly reduced.
  • Turn off and remove the pan from the heat, swirling or whisking in the butter until the sauce becomes smooth and glossy.
  • Optional: Add a pinch of flour and whisk to thicken the sauce.
  • Adjust the sauce with salt and pepper to taste.

Serve

  • Remove the toothpicks and serve the chicken hot, spoon the pan sauce over the chicken, and garnish with the crispy fried sage leaves. Season with salt and pepper to taste. Serve with polenta, roasted potatoes, or sauteed greens. Enjoy!

Notes

  • Don’t smash the cutlets too thin or you risk the chicken being overcooked quickly and it also won’t be enough time for the prosciutto to brown.
  • Alternative ways to attach sage and proscuitto to chicken: If you don’t have toothpicks or are having a hard time adhering the sage to the prosciutto, you can always put the sage on top of the chicken first, then wrap the prosciutto around the chicken. The version we created is more traditional and the wrapped version is more of an American interpretation.
  • Don’t forget to remove the toothpicks before serving!
  • Make-ahead: You can prepare the chicken up to 1 day in advance, keep it refrigerated,  and then cook the following day along with the pan sauce.

Storage Tips

  • Fridge: The cooled chicken can be stored in an airtight container for up to 4 days in the refrigerator. I recommend storing the pan sauce separately which can also last in the fridge for up to 4 days.
  • I don’t recommend freezing the chicken as they are quite thin and a lot of the moisture and texture will be lost.
  • To reheat from the fridge, place in the microwave until it’s reached your desired temperature.
  • You can also reheat the chicken in a toaster oven set to 150-200 degrees, and heated through for about 10 minutes.

You'll need these supplies:

  • measuring spoons
  • cutting board
  • knife
  • plastic wrap
  • toothpicks
  • large pan or skillet
  • tongs or metal spatula
  • paper towels
  • whisk

Nutrition

Calories: 349kcal | Carbohydrates: 2g | Protein: 14g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 239mg | Potassium: 271mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.5mg