Name: Italian Chicken Saltimbocca: Quick Gourmet Meal at Home Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 pieces boneless, skinless chicken breasts; 8 slices prosciutto; 8 fresh sage leaves; 1/2 cup all-purpose flour (substitute with gluten-free blend if needed); 2 tablespoons olive oil (or vegetable oil/butter); 2 tablespoons unsalted butter (adjust if using salted butter); 1 cup chicken broth (homemade or store-bought); 1/4 cup white wine (optional, can substitute with lemon juice); Salt, to taste; Pepper, to taste

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Introduction

Italian Chicken Saltimbocca is a classic, elegant dish that’s surprisingly quick and easy to prepare at home. Featuring tender chicken breasts wrapped with prosciutto and fresh sage, it delivers a burst of rich, savory flavors in every bite.

A white bowl holds four baked chicken pieces, each topped with a slice of melted cheese and a strip of crispy, golden-brown bacon. The chicken is glazed with a shiny, slightly oily sauce in a warm orange-yellow color that pools at the bottom. Fresh, finely chopped green herbs are sprinkled evenly over all the chicken pieces, adding a fresh burst of color. The bowl sits on a white marbled surface with some fresh tomatoes and greens blurred softly in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless, skinless chicken breasts
8 slices prosciutto
8 fresh sage leaves
1/2 cup all-purpose flour (substitute with gluten-free blend if needed)
2 tablespoons olive oil (or vegetable oil/butter)
2 tablespoons unsalted butter (adjust if using salted butter)
1 cup chicken broth (homemade or store-bought)
1/4 cup white wine (optional, can substitute with lemon juice)
Salt to taste
Pepper to taste

Instructions

Step 1: Flatten the chicken breasts between plastic wrap using a meat mallet until about ½ inch thick to ensure even cooking.
Step 2: Season both sides of the chicken breasts generously with salt and pepper.
Step 3: Place two slices of prosciutto and one fresh sage leaf on each chicken breast, wrapping them to create a flavorful bundle.
Step 4: Lightly dredge each wrapped chicken breast in flour, shaking off any excess.
Step 5: Heat olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat until shimmering.
Step 6: Add the chicken, prosciutto side down, and cook for 4-5 minutes until the prosciutto is golden brown and crispy.
Step 7: Flip the chicken, add the remaining butter, and cook for another 4-5 minutes until the chicken reaches an internal temperature of 165°F.
Step 8: Remove the chicken from the pan and pour in the chicken broth and white wine, scraping up browned bits from the pan.
Step 9: Simmer the sauce for 2-3 minutes until it thickens slightly.
Step 10: Return the chicken to the pan to soak in the sauce before serving.

Tips & Variations

Use gluten-free flour if you prefer a gluten-free dish without sacrificing texture.
Substitute white wine with lemon juice for a tangier sauce.
For extra flavor, add a splash of Marsala wine instead of white wine.
Serve with sautéed greens or creamy polenta for a complete Italian meal.

Storage

Store leftover chicken saltimbocca in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to keep the chicken tender and avoid drying out the sauce.

How to Serve

The dish shows four stuffed chicken breasts in a white round pan, each breast topped with a melted golden cheese layer that bubbles and browns slightly, with visible herbs scattered on top. Inside each chicken breast, there is a red pepper or tomato layer, adding a bright contrast. The chicken breasts sit in a light yellow sauce with some small cherry tomatoes placed in the pan, giving red and yellow pops of color. The whole dish is garnished with fresh green herbs, and the pan is resting on a white marbled surface, with blurred fresh lemons and greens in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Boneless, skinless chicken breasts work best for even cooking and easy wrapping, but you can use bone-in chicken if properly trimmed and flattened. Adjust cooking time accordingly.

What can I use if I don’t have fresh sage?

If fresh sage is unavailable, dried sage can be used, though in smaller amounts as it is more concentrated. Alternatively, fresh thyme can add a lovely herbal note.