Italian Chicken Saltimbocca Recipe

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Warm & Familiar Italian Chicken Saltimbocca Recipe

Nothing quite wraps you in a cozy embrace like an Italian Chicken Saltimbocca Recipe that’s both simple and utterly delicious. I remember the first time I made this dish—it filled my kitchen with the warm, herbaceous scent of fresh sage mingling with the crispy saltiness of prosciutto. You’ll quickly notice how the flavors come together effortlessly, yet the results taste like you’ve put hours into cooking.

This recipe is a perfect weeknight dinner that feels special enough for guests. You’ll love how the tender chicken, golden edges, and velvety pan sauce make every bite a little celebration. Plus, the technique is straightforward: flatten, dress, sear, and simmer—no fancy skills needed, just a little love and attention.

Ingredient Breakdown

• Chicken breasts: Pounded thin for even cooking and tender texture.
• Prosciutto: Adds salty, savory crispness without overpowering.
• Fresh sage leaves: Infuse that signature herby aroma essential to saltimbocca.
• All-purpose flour: Lightly coats chicken for a gentle crust and helps sauce thicken.
• Olive oil: For a fragrant, golden sear that starts the magic.
• Unsalted butter: Enriches the pan sauce with creamy depth and helps brown the chicken.
• Chicken broth: Creates the base of a flavorful, velvety sauce.
• White wine (optional): Adds acidity and brightness to balance richness; feel free to skip if you prefer.
• Salt and pepper: Season with care—the prosciutto already offers a good salt boost.

Before You Start

Prep is the key to calm cooking here. I recommend gathering and measuring all your ingredients first. Flattening the chicken to a uniform thickness ensures it cooks evenly and stays juicy, so don’t rush this step. No oven needed—just a good stove and a reliable pan to take you through.

How to Make Italian Chicken Saltimbocca Recipe

1. Flatten the chicken breasts. Place them between two sheets of plastic wrap or parchment paper and gently pound until they are about ½ inch thick. This step not only guarantees even cooking but also creates the ideal canvas for layering flavors.
2. Season the chicken lightly. Use a pinch of salt and freshly ground pepper. Because the prosciutto adds saltiness, you’ll want to keep this light to avoid over-seasoning.
3. Layer the prosciutto and sage. Lay two slices of delicate prosciutto over each chicken breast, then place a fresh sage leaf on top. Press gently so everything sticks together—this combo creates that classic saltimbocca flavor with a crispy, fragrant crust.
4. Coat with flour. Lightly dust each piece with all-purpose flour, shaking off the excess. This helps the chicken brown beautifully and thickens the sauce later, giving it a velvety texture.
5. Heat olive oil and butter. In your skillet over medium-high heat, warm the olive oil and half the butter until just sizzling. This combination delivers a rich foundation and helps the chicken develop a golden, crisp edge.
6. Cook the chicken prosciutto-side down. Place the chicken carefully into the pan, prosciutto side touching the heat. You’ll notice it crisps up and turns a lovely golden brown after about 4 to 5 minutes. Flip with care to keep those edges intact.
7. Add the remaining butter and finish cooking. Once flipped, add the rest of the butter. Cook for another 4 to 5 minutes, letting the chicken finish through while the butter browns slightly and the edges turn crisp.
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Cook Like a Pro

Keep your pan hot but not scorching—this lets the chicken crisp without burning the butter or prosciutto. Using a mix of olive oil and butter balances flavor and browning. When flipping, use a thin spatula to avoid tearing the prosciutto. The sauce finish is vital: simmering broth and wine deglazes the pan and captures every bit of that caramelized flavor.

8. Remove chicken and make the sauce. Transfer the cooked chicken to a plate and tent with foil to keep warm. Pour in the chicken broth and white wine (if using) to the skillet, scraping tender browned bits off the bottom of the pan. Let this simmer for 2 to 3 minutes until slightly reduced and fragrant.
9. Coat the chicken in sauce and serve. Return the chicken to the skillet, spoon the glossy sauce over each piece, and let it warm through gently. This final touch ties all the flavors and textures together—ready to enjoy!

Flavor Variations for Italian Chicken Saltimbocca Recipe

• Lemon zest and juice: Add brightness and a fresh twist by finishing with a sprinkle of lemon zest or a squeeze of juice just before serving.
• Mushroom pan sauce: Sauté sliced mushrooms with garlic in the pan before adding broth to deepen the earthy notes.
• Spinach layer: Place a handful of sautéed spinach under the prosciutto for extra green goodness and texture.
• Use turkey or veal: Swap chicken for thin turkey cutlets or veal for a variation on the classic.
• Swap sage: Try fresh thyme or rosemary if sage isn’t your go-to; each herb lends a unique aroma.
• Wine-free option: Replace white wine with more chicken broth and a touch of lemon juice for acidity.

Storage, Freezer & Reheat Tips

• Store leftover chicken in an airtight container in the fridge for up to 3 days; reheat gently in a skillet to keep the prosciutto crispy.
• Freeze cooked chicken without sauce for up to 2 months; thaw overnight in the fridge before reheating with fresh sauce.
• Leftover sauce can be stored separately for up to 5 days or frozen for quick sauce boosts later.
• Avoid microwaving if possible to preserve the tenderness and crispness—warmed slowly on the stovetop is best.

Italian Chicken Saltimbocca Recipe FAQs

• Can I use chicken thighs instead of breasts? Yes, but thighs are fattier and may need slightly longer cooking; flatten them evenly for best results.
• What if I don’t have fresh sage? Dried sage can work but use about half the amount, or substitute with thyme or rosemary for a different herbal note.
• Is white wine necessary? It adds brightness but you can omit it and simply use chicken broth with a squeeze of lemon to balance richness.
• How do I get the prosciutto crispy? Pressing it firmly on the chicken and cooking prosciutto side down first ensures crisp edges without burning.
• Can this recipe be doubled? Absolutely! Just cook the chicken in batches to avoid overcrowding the pan and steam instead of sear.

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