Best Sunday Dinner Recipes • Savory Italian Chicken Saltimbocca
A classic Italian dish of thin chicken cutlets wrapped in prosciutto and sage, pan-seared until golden and served in a buttery white wine sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 2 boneless, skinless chicken breasts (cut into 4 thin cutlets)
- 4 slices prosciutto
- 4 fresh sage leaves
- ¼ cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp butter (divided)
- ½ cup dry white wine (or chicken broth)
- Salt and black pepper to taste
- Fresh parsley or lemon wedges (for garnish)
Instructions
- Place sage leaves on each chicken cutlet. Top with prosciutto and press to adhere.
- Lightly dredge the bottom side of each cutlet in flour. Shake off excess.
- In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat.
- Sear chicken prosciutto-side down for 2–3 minutes until golden. Flip and cook another 2–3 minutes until done. Remove from pan.
- Deglaze pan with wine, scraping up browned bits. Simmer 3–4 minutes to reduce.
- Stir in remaining 1 tbsp butter for a silky sauce.
- Return chicken to pan to reheat briefly, then serve with sauce spooned over top.
Notes
- Use gluten-free flour if needed.
- Add lemon juice or capers to sauce for brightness.
- Best served immediately for crispy prosciutto.