Italian Chicken Saltimbocca: 1 Skillet, Elegant Flavor, Bold & Savory Perfection

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Italian Chicken Saltimbocca is a stunning yet simple dish that brings together tender chicken, salty prosciutto, fresh sage, and a delicate white wine butter sauce. The name “saltimbocca” translates to “jumps in the mouth,” and once you taste it, you’ll understand why. Every bite is packed with bold, savory richness that melts in your mouth with very little effort.

This dish may sound fancy, but it comes together quickly in a single skillet—perfect for a romantic dinner, a special occasion, or a weeknight meal that feels like a treat. With minimal ingredients and maximum flavor, Chicken Saltimbocca offers Italian elegance in under 30 minutes.

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Ingredients Overview

Chicken Cutlets – Thinly sliced boneless, skinless chicken breasts are ideal. You can slice large breasts in half horizontally or gently pound them to about 1/4 inch thickness. Thin cutlets cook quickly and evenly.

Prosciutto – Thin slices of this salty Italian cured ham are layered over the chicken for flavor and crispness. It crisps up slightly in the pan and adds a luxurious bite.

Fresh Sage Leaves – Earthy and aromatic, sage balances the saltiness of the prosciutto and infuses the dish with classic Tuscan flavor. Fresh sage is essential—dried won’t provide the same depth.

Flour (Optional) – A light dredge in flour helps brown the chicken and adds body to the sauce. Skip it for a gluten-free version.

White Wine – Dry white wine (like Pinot Grigio or Sauvignon Blanc) deglazes the pan and forms the base of the sauce. If you don’t cook with wine, low-sodium chicken broth is a great substitute.

Butter – A few tablespoons swirled in at the end finish the sauce with silky richness.

Olive Oil – Used to cook the chicken and sage, bringing traditional Mediterranean flavor and golden browning.

Salt & Pepper – Used sparingly, as the prosciutto already adds saltiness.

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Step-by-Step Instructions

1. Prep the Chicken – Lay out 4 thin chicken cutlets (about 1 1/2 lbs total). Season lightly with black pepper. Place 1–2 fresh sage leaves on each cutlet, then top with 1 slice of prosciutto. Press gently so it adheres.
2. Dredge (Optional) – Lightly dredge the bottom side (chicken side) in flour for a light crust. Shake off excess.
3. Sear the Chicken – Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, prosciutto-side down. Sear for 2–3 minutes until the prosciutto crisps. Carefully flip and cook the chicken side for another 2–3 minutes, or until fully cooked through. Remove to a plate.
4. Deglaze & Make Sauce – In the same pan, add 1/2 cup dry white wine (or chicken broth) to deglaze, scraping up browned bits. Let it simmer for 2–3 minutes to reduce slightly.
5. Finish the Sauce – Swirl in 2 tablespoons cold butter to finish the sauce and thicken slightly. Return chicken to the pan briefly to reheat and coat with sauce.
6. Serve – Spoon the sauce over the chicken and serve immediately with your choice of side.

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Tips, Variations & Substitutions

Tips:

• Use thin cutlets for fast, even cooking—thicker cuts will dry out before the prosciutto crisps.
• Don’t skip the sage—it’s the herb that defines this dish.
• Use cold butter for a silky, emulsified sauce.

Variations:

• Mozzarella-Stuffed Saltimbocca: Add a thin slice of fresh mozzarella between the sage and prosciutto for a melty surprise.
• Lemon Twist: Add a squeeze of lemon juice to the pan sauce for brightness.
• Veal Saltimbocca: Use thin veal cutlets instead of chicken for a more traditional Roman version.

Substitutions:

• Use chicken broth instead of wine if preferred.
• Swap prosciutto for serrano ham or thin pancetta in a pinch.
• If you don’t have fresh sage, fresh rosemary is an acceptable alternative, but the flavor will change.

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Serving Ideas & Occasions

Perfect Pairings:

• Creamy polenta or parmesan risotto
• Garlic mashed potatoes or roasted baby potatoes
• Sautéed green beans, asparagus, or a simple arugula salad
• Crusty Italian bread to soak up the sauce

Occasions:

• Elegant dinner parties
• Date night at home
• Holiday meals
• Elevated weeknight comfort food

A beautiful main course that looks impressive but comes together in under 30 minutes.

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Nutritional & Health Notes

This dish is naturally low in carbs, high in protein, and rich in flavor without being heavy. Using lean chicken breast keeps it light, while prosciutto and butter provide richness and depth in small, flavorful amounts.

Per serving (1 cutlet with sauce):

• Calories: 350–400
• Protein: 32–35g
• Carbs: 3–5g (with flour)
• Fat: 18–22g
• Fiber: <1g

Gluten-free if flour is omitted or replaced with gluten-free alternative. Suitable for low-carb and keto-friendly diets.

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FAQs

1. Can I make Chicken Saltimbocca ahead of time?
You can prep and assemble the cutlets ahead of time, then cook just before serving. The sauce is best made fresh.

2. What wine works best?
Dry white wines like Pinot Grigio, Sauvignon Blanc, or even dry vermouth work well. Avoid sweet wines.

3. Can I skip the wine?
Yes. Use low-sodium chicken broth with a splash of lemon juice for brightness.

4. Is it gluten-free?
Yes, if you skip the flour or use a gluten-free flour alternative for dredging.

5. How do I keep the prosciutto from falling off?
Press it gently onto the chicken after placing the sage. Cooking it prosciutto-side down first helps it crisp and stick.

6. Can I use boneless thighs?
Boneless thighs work, but they’re thicker and take longer to cook. Flatten slightly and cook to an internal temp of 165°F.

7. What side dish is best for this?
Creamy polenta, roasted potatoes, or a light salad pair perfectly with the rich flavors of the chicken and sauce.

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