Chicken Saltimbocca

Chicken Saltimbocca is a simple dish that feels special every time it hits the table. The tender chicken wrapped in savory prosciutto and fragrant herbs is like a little celebration in each bite.

A drizzle of buttery sauce ties it all together, making it the kind of meal you want to savor slowly with good company.

Ingredients

This Chicken Saltimbocca is a comforting plate that brings a touch of Italy right to your table. With tender chicken wrapped in savory prosciutto and fresh herbs, it’s simple to make but full of flavor. Here’s what you’ll need to get that perfect balance of crispy, juicy, and fragrant in every bite.

• 4 boneless skinless chicken breasts
• 4 slices prosciutto
• 8 fresh sage leaves
• ½ cup all-purpose flour
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• ½ cup dry white wine
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 garlic clove, minced

Instructions

This Chicken Saltimbocca blends simple goodness with a touch of elegance, marrying tender chicken, crispy prosciutto, and fragrant sage. It’s a straightforward dish that brings out the best of each ingredient with a buttery wine sauce finishing touch.

1. Prepare the chicken: Pat the chicken breasts dry and season them lightly with salt and pepper on both sides to bring out their flavor.
2. Assemble the Saltimbocca: Place two fresh sage leaves on each chicken breast, then wrap each breast with a slice of prosciutto, pressing gently so it sticks well.
3. Coat the chicken: Dredge each wrapped breast lightly in the all-purpose flour, shaking off any excess to ensure a thin, even coating.
4. Heat the pan: Warm the olive oil and one tablespoon of butter in a large skillet over medium heat until the butter melts and is foamy.
5. Cook the chicken: Add the chicken breasts, prosciutto side down first, and cook for about 4 minutes on each side until the prosciutto is crispy and the chicken is golden and cooked through. Remove the chicken and set aside.
6. Sauté the garlic and sage: Reduce heat to low, add the minced garlic and any remaining sage leaves to the pan, sautéing gently in the leftover fat for about 1 minute until fragrant but not browned.
7. Deglaze with wine: Pour in the dry white wine to loosen all those delicious browned bits, letting it simmer and reduce by half, about 3 to 4 minutes.
8. Finish the sauce: Stir in the remaining butter until melted and smooth, then season with salt and freshly ground black pepper to your taste.
9. Return the chicken: Nestle the Saltimbocca back into the pan to warm through for a minute or two, spooning some of the sauce over each piece.
10. Serve and enjoy: Plate the chicken, spoon extra sauce on top, and maybe a few fresh sage leaves for a lovely touch. Buon appetito!

Tweaks and Additions

Here are some simple ways to tweak this Chicken Saltimbocca to make it even more delicious or to fit what you have in the kitchen. Whether you want to add a little extra herb, swap out one ingredient for another, or give the sauce a subtle twist, these ideas will keep things easy and tasty.

• Swap Prosciutto for Pancetta: If you can’t find prosciutto, thin slices of pancetta work beautifully and bring a slightly richer, saltier flavor that crisps up nicely in the pan.
• Add a Lemon Zest Twist: Sprinkle some fresh lemon zest over the chicken just before serving to add a bright, fresh note that cuts through the richness.
• Include Crushed Red Pepper Flakes: Toss in a pinch of red pepper flakes when sautéing the garlic for a gentle kick that wakes up the dish without overpowering it.
• Use Fresh Thyme Alongside Sage: Mix a teaspoon of fresh thyme leaves with the sage when wrapping the chicken for a lovely, subtle earthiness.
• Try Marsala Wine Instead of White Wine: Swap the dry white wine for Marsala to deepen the sauce with a slightly sweet, nutty flavor that pairs beautifully with chicken.
• Add a Touch of Dijon Mustard to the Sauce: Stir in half a teaspoon of Dijon mustard right after the wine reduces to give the sauce a gentle tang and creamy richness.
• Add Baby Spinach at the End: Toss in a handful of baby spinach leaves when you return the chicken to the pan to wilt lightly and add a fresh, green element.
• Replace Butter with Olive Oil for a Lighter Finish: Skip the butter at the end and finish the sauce with a good drizzle of extra virgin olive oil for a lighter but still luscious coating.