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Chicken Saltimbocca Recipe

This delicious chicken saltimbocca with white wine garlic sauce is the absolute perfect weeknight meal & comes together in under 30 minutes.

Prep Time
10 mins
Cook Time
10 mins
Servings: 10
Calories: 20095 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the Chicken:
  • 5 7-9 ounce chicken breasts sliced in half width-wise
  • 1 tablespoon + 1 teaspoon finely minced fresh sage
  • 10 slices prosciutto ham
  • 10 fresh sage leaves
  • 1 cup all-purpose flour
  • ¼ cup olive oil
For the Sauce:
  • ½ small diced shallot
  • 2 finely minced cloves of garlic
  • ½ cup dry white wine like chardonnay
  • 1 ½ cups chicken stock
  • 1 tablespoon unsalted butter
  • 1 teaspoon finely minced fresh parsley
  • coarse salt and pepper to taste

Instructions

    Cup of Yum
  1. Pound each sliced chicken breast until it is ½” to ¾” thick.
  2. Season both sides with salt and pepper and then evenly sprinkle on the 1 tablespoon of fresh sage.
  3. Press a piece of prosciutto ham onto each pounded out chicken breast covering it.
  4. Next, place a fresh sage leaf into the center of the prosciutto ham on the chicken and press it in to stick. Set aside.
  5. In a bowl or pan mix together the flour, salt and pepper, and lightly dredge each chicken saltimbocca in the flour and pat off any excess and set aside.
  6. Add the olive oil to a large saute pan over medium heat and cook the saltimbocca in batches prosciutto ham side down first for 2 ½ to 3 minutes per side or until browned and cooked through out.
  7. Set the cooked chicken saltimbocca aside and add the shallot and garlic to the pan and saute for 1 to 2 minutes.
  8. Deglaze with white wine and cook until it’s au sec or almost gone.
  9. Pour in the chicken stock and cook over high heat for 3-4 minutes or until it becomes a thin gravy.
  10. Finish with butter, 1 teaspoon sage, parsley, salt and pepper.
  11. Serve the pan sauce over top of the cooked chicken saltimbocca.

Notes

  • Make-Ahead: This is meant to be eaten as soon as it's done cooking. However, you can keep it warm in a pan over very low heat for up to 20 minutes before serving.
  • Storing and Freezing: This will hold in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Pull it out as you need it and let thaw in the refrigerator for 1 day before using it.
  • How to Reheat: To reheat it place back in a pan with some of the pan sauce, cover, and cook in the oven for 10 minutes at 350°.
  • The sauce that goes with saltimbocca can vary slightly depending on the region in Italy.
  • All of these sauces that can go with it are delicious, but the pan gravy is what I made with this recipe.
  • If you finish off the meal with a little squeeze of lemon and make sure it is seasoned well with salt, then you can enjoy whatever wine you’d like with this recipe.
  • Baking it will not have the same caramelization on the prosciutto, chicken, or sage, like it does when being pan-fried.

Nutrition Information

Calories 200.95kcal (10%) Carbohydrates 11.74g (4%) Protein 10.55g (21%) Fat 11.18g (17%) Saturated Fat 2.88g (14%) Cholesterol 31.14mg (10%) Sodium 145.3mg (6%) Potassium 205.58mg (6%) Fiber 0.42g (2%) Sugar 0.82g (2%) Vitamin A 45.19IU (1%) Vitamin C 0.7mg (1%) Calcium 10.75mg (1%) Iron 0.94mg (5%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 20095

% Daily Value*

Calories 200.95kcal 10%
Carbohydrates 11.74g 4%
Protein 10.55g 21%
Fat 11.18g 17%
Saturated Fat 2.88g 14%
Cholesterol 31.14mg 10%
Sodium 145.3mg 6%
Potassium 205.58mg 4%
Fiber 0.42g 2%
Sugar 0.82g 2%
Vitamin A 45.19IU 1%
Vitamin C 0.7mg 1%
Calcium 10.75mg 1%
Iron 0.94mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.