Go Back

Best Succulent Italian Chicken Saltimbocca

Succulent Italian Chicken Saltimbocca is a classic Italian dish made with tender chicken breasts wrapped in prosciutto, fresh sage, and finished with a silky white wine pan sauce. Ready in just 35 minutes, this restaurant-quality recipe is perfect for elegant weeknight dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 8 thin slices prosciutto
  • 8 fresh sage leaves
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • Salt and black pepper to taste

Method
 

  1. Pound chicken breasts to about 1/2-inch thickness and season lightly with salt and pepper.
  2. Place 2 slices of prosciutto and 1 sage leaf on each chicken breast, pressing gently to adhere.
  3. Lightly dredge the chicken in flour, shaking off excess.
  4. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
  5. Cook chicken prosciutto-side down for 4–5 minutes until golden and crisp.
  6. Flip chicken, add remaining butter, and cook another 4–5 minutes until cooked through.
  7. Remove chicken from skillet and set aside.
  8. Add chicken broth and white wine to the skillet, scraping up browned bits.
  9. Simmer sauce 2–3 minutes until slightly reduced.
  10. Return chicken to skillet, spoon sauce over top, and heat through.
  11. Serve immediately with extra sauce.

Notes

Use low-sodium broth to control salt levels. For alcohol-free versions, replace wine with extra broth and a squeeze of lemon juice.