Italian Chicken Saltimbocca (Classic & Elegant Dinner)

Italian Chicken Saltimbocca is a classic Roman-inspired dish that translates to “jumps in the mouth”—and with one bite, you’ll understand why. Tender chicken cutlets are wrapped in salty prosciutto and crisped to golden perfection, then simmered in a buttery white wine sage sauce that’s equal parts elegant and comforting.

This recipe transforms simple ingredients into something extraordinary, with bold contrast between the savory ham, aromatic sage, and rich pan sauce. It’s easy enough for a quick weeknight dinner but impressive enough for guests.

In under 30 minutes, you’ll have a restaurant-worthy dish that tastes like a trip to Italy on a plate.

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Ingredients Overview

Every ingredient in Chicken Saltimbocca contributes to its intense flavor and beautiful balance of textures.

Chicken breasts or cutlets
Thin-sliced or pounded chicken cooks quickly and evenly. Use boneless, skinless breasts sliced in half horizontally, or ready-to-cook cutlets.

Prosciutto
Salty and delicate, prosciutto crisps as it cooks and adds a savory richness that pairs perfectly with the chicken.

Fresh sage leaves
Essential for that signature aromatic, slightly earthy flavor. Whole leaves are tucked under the prosciutto or seared in the sauce.

Flour
A light dusting on the chicken adds structure and helps create a subtle crust when pan-seared.

Olive oil & butter
A classic Italian combination for both flavor and achieving golden browning.

Dry white wine
Forms the base of the pan sauce. Choose something crisp and not too sweet, like Pinot Grigio or Sauvignon Blanc.

Chicken broth (optional)
Used to extend or balance the sauce, especially if you prefer a milder wine flavor.

Salt and black pepper
Season sparingly—prosciutto adds a good amount of saltiness.

Optional: lemon juice or lemon slices for brightness, toothpicks for securing the prosciutto during cooking.

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Step-by-Step Instructions

1. Prepare the chicken (5 minutes)
Slice 2 large boneless chicken breasts in half horizontally or use 4 thin cutlets. Pound to even thickness if needed. Lightly season with black pepper (skip salt).

2. Assemble the saltimbocca (5 minutes)
Place 1–2 fresh sage leaves on each piece of chicken. Wrap each cutlet with a slice of prosciutto, pressing gently so it sticks. Use a toothpick to secure if needed.

3. Dredge in flour (2 minutes)
Lightly dust the wrapped chicken pieces with flour on both sides. Shake off any excess.

4. Sear the chicken (6–8 minutes)
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken, prosciutto-side down first, and cook for 3–4 minutes until golden. Flip and cook another 3–4 minutes until cooked through. Remove and set aside.

5. Make the sauce (4–5 minutes)
Lower heat to medium. Add ½ cup dry white wine to the pan, scraping up any brown bits. Let it simmer and reduce by half. Add ¼ cup chicken broth (optional), a few more sage leaves, and 1 tbsp butter. Simmer until slightly thickened.

6. Return chicken to the pan (2–3 minutes)
Place the chicken back in the skillet and spoon sauce over the top. Simmer for 2–3 minutes to rewarm and blend flavors.

7. Serve immediately
Remove toothpicks if used. Serve with extra pan sauce drizzled over each piece.

Common mistakes to avoid:
– Over-salting: prosciutto already brings salt
– Cooking on high heat: can burn butter or overcook the chicken
– Skipping wine reduction: the sauce needs to concentrate for the right flavor

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Tips, Variations & Substitutions

Helpful Tips:
– Use a nonstick or stainless-steel pan for even browning
– Don’t skip reducing the wine—it builds the rich sauce flavor
– Let the prosciutto sear undisturbed for best crispness

Flavor Variations:
– Add lemon: Squeeze fresh lemon over the finished dish or add a splash to the sauce
– Garlic touch: Add one smashed garlic clove to the pan while reducing the wine
– Mushroom twist: Sauté mushrooms in the pan after removing the chicken, then proceed with wine reduction

Substitutions:
– Thinly sliced pancetta instead of prosciutto (different texture, still delicious)
– Dried sage if fresh isn’t available (use sparingly)
– Vegetable broth instead of chicken broth for a lighter sauce

This dish stays true to its roots but adapts beautifully based on what’s in your kitchen.

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Serving Ideas & Occasions

Chicken Saltimbocca is surprisingly versatile and perfect for anything from a cozy dinner to a refined holiday meal.

Serve with:
– Creamy mashed potatoes or polenta
– Buttered noodles or garlic pasta
– Sautéed spinach or green beans
– Crusty Italian bread to soak up the sauce

Perfect for:
– Elegant weeknight meals
– Date nights at home
– Small dinner parties
– Celebrations with a rustic Italian vibe

Pair it with a glass of the same dry white wine you used in the sauce.

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Nutritional & Health Notes

Saltimbocca offers high protein and rich flavor without heavy ingredients. It can be easily adjusted for different dietary needs.

Approximate per serving (based on 4 servings):
– 320–370 calories
– 35g protein
– 18g fat
– 4–6g carbs

To lighten it:
– Use less butter and leaner chicken breast
– Serve with vegetables instead of starch
– Choose low-sodium prosciutto or smaller slices

To boost nutrients:
– Add a side of leafy greens or roasted veggies
– Use whole grain side dishes for fiber

It’s a satisfying dish that doesn’t feel overly heavy—great balance of flavor and texture.

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FAQs

1. What does “Saltimbocca” mean?
It means “jumps in the mouth” in Italian—referring to the bold, crave-worthy flavor.

2. Can I make this without wine?
Yes. Use extra chicken broth and a splash of lemon juice instead for acidity.

3. Can I prepare it ahead of time?
You can assemble the wrapped chicken ahead, refrigerate, and cook fresh before serving. Best flavor and texture when served immediately.

4. Can I bake Chicken Saltimbocca?
Yes. After searing, transfer to a 375°F oven for 10–12 minutes to finish cooking. Spoon sauce over before serving.

5. What’s the best type of wine for the sauce?
A dry white like Pinot Grigio or Sauvignon Blanc. Avoid sweet wines.

6. Can I use turkey or veal instead of chicken?
Yes. Veal saltimbocca is traditional. Thin turkey cutlets also work well—adjust cook time accordingly.

7. How do I keep the prosciutto from peeling off?
Press it firmly onto the chicken and secure with toothpicks. As it crisps during searing, it will hold better.

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