Italian Main Course: Prosciutto Chicken

Italian Chicken Saltimbocca – 1 Classic Dish, 1 Powerful Bite, No Regrets

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Italian Chicken Saltimbocca is a beautiful blend of simplicity and indulgence. Tender chicken breasts are wrapped in savory prosciutto, infused with the earthy aroma of fresh sage, and finished with a white wine butter sauce that brings everything together in one luscious bite. “Saltimbocca” means “jumps in the mouth” in Italian, and this dish lives up to the name—each forkful delivers a rush of flavor and a perfect balance of texture.

Rooted in Roman tradition, saltimbocca was originally made with veal, but chicken offers a lighter, more accessible alternative while still capturing the essence of the original. The prosciutto crisps slightly as it sears, creating a delicious outer layer, while the chicken stays juicy thanks to gentle pan-cooking and a short finishing simmer in the pan sauce.

Elegant enough for a dinner party, but easy enough for a midweek meal, Chicken Saltimbocca is a rewarding recipe that doesn’t require complicated ingredients or techniques. It’s all about using a few high-quality components and letting them shine.

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Ingredients Overview

Chicken Breasts: Use thinly sliced boneless, skinless chicken breasts or cutlets. If your chicken is thick, slice it horizontally and pound it to even thickness. This ensures even cooking and a tender texture.

Prosciutto: Salty, dry-cured Italian ham that wraps around the chicken. As it sears, it becomes slightly crispy and infuses the chicken with its rich, savory flavor. There’s no substitute that matches its unique texture and taste, but thin pancetta or speck are acceptable alternatives.

Fresh Sage Leaves: Sage adds a fragrant, slightly peppery, and woodsy note that cuts through the richness of the meat. Use whole leaves for their aroma and visual appeal. Dried sage won’t deliver the same effect.

Flour: A light dusting of flour on the chicken helps achieve a delicate crust and slightly thickens the pan sauce. All-purpose flour works best.

Olive Oil and Butter: Olive oil helps sear the chicken evenly, while butter adds richness to the final pan sauce. Use both for flavor and texture.

White Wine: Dry white wine (like Pinot Grigio or Sauvignon Blanc) forms the base of the pan sauce. It deglazes the pan and enhances the other ingredients. If avoiding alcohol, substitute with chicken broth and a splash of lemon juice.

Chicken Broth: Adds depth to the sauce and balances the acidity of the wine. Choose a low-sodium variety so you can control the saltiness, especially with salty prosciutto.

Lemon Juice (optional): A touch of fresh lemon juice at the end brightens the sauce and cuts through the richness.

Toothpicks or Kitchen Twine: Used to secure the prosciutto and sage to the chicken while cooking. Remove before serving.

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Step-by-Step Instructions

1. Prepare the Chicken:
If your chicken breasts are thick, slice them in half horizontally. Pound them gently between parchment or plastic wrap to about ½-inch thickness. Pat dry with paper towels and lightly season with black pepper (no salt needed—prosciutto is salty enough).

2. Assemble Saltimbocca:
Place 1–2 fresh sage leaves on each piece of chicken. Lay a slice of prosciutto over the top and press to adhere. Use a toothpick to secure if needed.

3. Dredge in Flour:
Lightly dust each chicken piece (prosciutto side up) with flour on the bottom side only. Shake off any excess.

4. Sear the Chicken:
In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Place chicken in the pan, prosciutto side up. Cook for 3–4 minutes until golden on the bottom, then carefully flip and cook for another 2–3 minutes. The prosciutto side should crisp slightly but not burn.

5. Make the Pan Sauce:
Remove the chicken to a plate and keep warm. In the same pan, pour in ½ cup dry white wine and ½ cup chicken broth. Scrape up any browned bits with a wooden spoon. Simmer for 2–3 minutes until slightly reduced.

6. Finish the Dish:
Return the chicken to the pan and simmer for another 2–3 minutes to absorb the sauce and finish cooking through. Stir in 1 tablespoon butter for a silky finish. Add a squeeze of lemon juice if desired.

7. Serve:
Remove toothpicks and serve immediately, spooning pan sauce over each portion.

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Tips, Variations & Substitutions

• Avoid Overcooking: Chicken cutlets cook quickly. Watch carefully to prevent them from drying out.
• Make it Creamy: Add a splash of heavy cream to the pan sauce for a richer version.
• Add Mushrooms: Sauté mushrooms in the pan after removing the chicken for added depth and umami.
• Gluten-Free Option: Use a gluten-free flour blend or omit the flour altogether. The sauce will be slightly thinner.
• Low-Sodium Variation: Skip the broth and use just wine or a no-salt-added chicken stock.
• Veal Saltimbocca: Replace chicken with veal scallopini for a more traditional Roman version.
• Add Cheese: A thin slice of provolone or mozzarella between the chicken and prosciutto adds a melty surprise.

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Serving Ideas & Occasions

Italian Chicken Saltimbocca is versatile and fits beautifully into both casual and elegant settings. Serve it over creamy polenta, risotto, or a bed of garlicky mashed potatoes for something warm and hearty.

For lighter fare, pair it with a fresh arugula salad tossed in lemon vinaigrette or sautéed green beans with almonds. Crusty bread is also perfect for soaking up the pan sauce.

Wine pairings include a crisp Pinot Grigio, Chardonnay, or a dry rosé. For a non-alcoholic option, try sparkling water with lemon or a light herbal iced tea.

Saltimbocca makes a lovely choice for an at-home date night, a celebratory meal, or a dinner where you want maximum flavor without a long prep time.

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Nutritional & Health Notes

This dish is naturally high in protein thanks to the chicken and lean prosciutto. It’s lower in carbs than most Italian classics, especially when served with vegetable sides or greens.

Sage offers trace minerals and aromatic compounds, and using olive oil and broth helps keep the fat content moderate. You can keep sodium in check by using a reduced-sodium broth and omitting added salt.

It’s an excellent fit for low-carb, high-protein, or Mediterranean-style eating plans. Simple swaps—like gluten-free flour or dairy-free butter—can help adapt it for additional dietary needs.

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FAQs

1. Can I make Chicken Saltimbocca ahead of time?
Yes. Assemble and sear the chicken in advance, then refrigerate. Reheat gently in the pan with the wine sauce just before serving.

2. What’s the best wine for this recipe?
Dry white wines like Pinot Grigio, Sauvignon Blanc, or a dry Chardonnay work well. Avoid sweet wines—they overpower the savory elements.

3. Can I use dried sage instead of fresh?
Fresh sage is essential for the signature aroma and presentation. Dried sage lacks visual appeal and can taste overly earthy.

4. What if I don’t have prosciutto?
You can substitute with very thin pancetta or even smoked ham, though the flavor will be slightly different. Prosciutto is preferred for authenticity and texture.

5. How do I know when the chicken is done?
Chicken should be cooked to an internal temperature of 165°F. It should feel firm to the touch and the juices should run clear.

6. Can I bake Chicken Saltimbocca instead of pan-searing?
Yes, bake at 375°F for about 20–25 minutes, then finish under the broiler to crisp the prosciutto slightly. Add sauce afterward or during the last few minutes.

7. Is this recipe kid-friendly?
It depends on your child’s tastes. The prosciutto and sage are more refined flavors, but you can adapt by using mild ham and skipping the wine-based sauce.

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