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Chicken saltimbocca is a restaurant-quality dinner made with pounded chicken breasts stuffed with prosciutto and sage in white wine sauce. I’ve lightened it up without sacrificing any of the flavor!
Lighter Chicken Saltimbocca
Chicken saltimbocca is a variation of traditional Italian saltimbocca, which typically features veal cutlets wrapped with prosciutto and sage. I order this dish all the time from my favorite Italian restaurant, but theirs is loaded with butter (butter makes everything taste sooo good!). In this lighter adaptation, chicken breasts are used instead of veal, maintaining the essence of the dish while providing a lighter poultry alternative, much like my other popular chicken recipes like Marry Me Chicken and Chicken Piccata.
Why This Chicken Saltimbocca Belongs on Your Menu
Saltimbocca translates to “jump in the mouth,” and you will definitely want this recipe to jump into your mouth once you take your first bite. It’s so delicious!
- Indulgent without being heavy. Chicken saltimbocca is a dish that feels indulgent and fancy, but my version is actually quite light.
- Perfect for date night. Want to impress your significant other with your cooking skills? Look no further than chicken saltimbocca. It’s elegant and wow-worthy, but it doesn’t take a whole lot of effort.
- Easy to make. Chicken saltimbocca is surprisingly easy to make and it’s quick too since it’s cooked on the stovetop.
Ingredients You’ll Need
Here’s a list of ingredients and tools you’ll need to create the perfect chicken saltimbocca. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Chicken breasts – Chicken saltimbocca starts with boneless, skinless chicken breasts pounded thin.
- Prosciutto – This thin, salty Italian cured ham adds so much flavor to the dish!
- Sage – Using fresh sage is an absolute must. Dried won’t add nearly as much flavor.
- Butter and olive oil – Rich, flavorful fats for cooking.
- Kosher salt and fresh pepper – Freshly ground black pepper really brings out the best in this dish.
- Flour – Used for coating the chicken to create a crispy exterior.
- Chicken broth – Provides a flavorful base for the sauce. You can use store-bought reduced-sodium broth or Homemade Chicken Broth From Your Crock Pot.
- Dry white wine – Use anything you drink, like Sauvignon Blanc or Pinot Grigio; this adds depth and acidity to the sauce. Omit the wine if you don’t drink alcohol and use more broth instead.
- Olive oil cooking spray – Or another nonstick spray you use for cooking.
How To Make Chicken Saltimbocca
Follow these simple steps to make chicken saltimbocca at home.
- Prep the chicken. Slice each breast lengthwise into two cutlets. Place wax paper over each cutlet and gently pound them to approximately 1/4-inch thickness. Season with salt and pepper.
- Assemble. Take half a slice of prosciutto and lay it on one end of each cutlet, followed by a sage leaf. Fold over the chicken and lightly seal the ends.
- Coat the chicken. Dredge the chicken in flour from a shallow bowl, shaking off any excess, and discard the remaining flour.
- Cook the chicken. Heat a nonstick skillet over medium-high heat, then spray with olive oil. Sauté the chicken for about 1 minute on each side, cooking in batches if necessary.
- Deglaze the pan. Remove the chicken from the pan. Deglaze the pan with the white wine, scraping up any browned bits.
- Make the sauce and finish. Add the chicken broth and butter to the pan, then return the chicken to the sauce. Finish cooking over low heat for approximately 5 minutes, then serve over wilted greens with the sauce.
Tips and Variations
Here are some helpful tips for making chicken saltimbocca, along with a variation to try if you want a little extra indulgence!
- Make it cheesy. Add some cheese on top at the end and cover the pan for a few minutes so it melts. Fontina or mozzarella would both be delicious!
- Freeze the chicken before cutting it. Popping it in the freezer for 15-20 minutes before cutting will make it easier to slice into thin cutlets.
- Pound the chicken to even thickness. This will ensure the cutlets cook evenly and quickly on the stovetop. If there are parts on the ends that are very thin, trim them off since they will get tough when cooked.
Serving Suggestions
Chicken saltimbocca pairs well with so many different side dishes. Here are some options:
- Pasta. Serve with a simple pasta dish such as penne alla vodka or pasta with asparagus.
- Roasted vegetables. Roast seasonal vegetables like roasted asparagus, zucchini, or cherry tomatoes with olive oil, garlic, and herbs for a flavorful and nutritious side.
- Wilted greens. Wilted spinach with garlic and oil is a fantastic side dish for chicken saltimbocca. It contrasts beautifully with the rich flavors of the chicken and its savory sauce.
- Mashed potatoes. Creamy mashed potatoes are a comforting accompaniment that absorbs the flavorful sauce of the chicken saltimbocca.
- Green salad. A light and refreshing green salad like this arugula salad can balance out the richness of the dish.
- Crusty bread. Serve with crusty bread or garlic bread to mop up the delicious sauce.
- Grilled vegetables. Grilled vegetables such as grilled asparagus, bell peppers, eggplant, or grilled zucchini add a smoky flavor that complements the chicken.
- Risotto. Creamy risotto like this mushroom risotto or this risotto primavera pairs beautifully with chicken saltimbocca.
Proper Storage
- Refrigerator: To store leftover chicken saltimbocca, transfer it to an airtight container and refrigerate for 3-4 days.
- Freezer: Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or airtight container. Freeze for up to 2 months and thaw before reheating.
- To reheat: For the best results when reheating, use a low oven set at 300°F and cover the chicken with foil; this will ensure the chicken stays moist while warming through evenly. You can also reheat it gently in a skillet on the stovetop over medium-low heat.
More Chicken Breast Recipes You Will Love
Chicken Saltimbocca
This lighter chicken saltimbocca is a restaurant-quality dinner with chicken cutlets stuffed with prosciutto and sage in white wine sauce.
Yield: servings
Serving Size: 1 piece chicken
Ingredients
- 3 boneless skinless chicken breasts, 8 oz each
- 3 slices prosciutto, cut in half, 1.5 oz each
- 6 sage leaves
- 1/4 cup all purpose flour, or gluten-free flour mix***
- olive oil cooking spray
- kosher salt, and fresh pepper to taste
- 1/4 cup white wine, *
- 3/4 cup reduced sodium chicken broth
- 1 tbsp butter, or dairy-free butter**
Instructions
- Slice each breast lengthwise into two cutlets to make a total of 6 cutlets.
- Cover with wax paper and pound each one to about 1/4" thick. Season chicken lightly with salt and pepper.
- Lay a 1/2 slice of prosciutto on one end, top with sage leaf and fold over.
- Lightly pound ends of chicken to seal.
- Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess. Discard the remaining flour.
- Heat a nonstick skiller over medium-high heat. When hot, spray with olive oil.
- Sauté chicken 1 minute on each side. You will have to do this in a few batches.
- Remove chicken from the pan and deglaze the pan with wine, scraping up any brown bits.
- Add chicken broth and butter and return chicken to the sauce.
- Finish cooking on low about 5 minutes.
- Serve this over a bed of wilted greens or pasta (see serving suggestions above) and top with sauce.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
*If you don’t drink wine just use more broth.
**To make-it dairy-free any vegan butter will work.
***I like cup4cup gf flour.
Nutrition
Serving: 1 piece chicken, Calories: 155.2 kcal, Carbohydrates: 4.5 g, Protein: 21.7 g, Fat: 4.3 g, Saturated Fat: 1 g, Fiber: 0.2 g
I liked this but there are other ST recipes I like better
This was delicious and so easy to make!
I made this last night and everyone in my house loved it! It will be something on our monthly menu lineup.
I made this last night and it got rave reviews from my husband. I did not add butter to the sauce but used a bit of cornstarch in water to thicken . I’ll put this recipe in our rotation. Thank you, Gina for another great recipe!
Easy to prepare and really good! Can’t wait for the left overs.
Made this recipe for dinner tonight and OMG was it ever delicious! Chicken very tender and juicy, sauce yummy and fresh sage added a nice flavour! Will definitely make this again. Love all your recipes Gina!
This was delicious!
I know this might sound ridiculous but I don’t eat ham of any kind so is there something else to substitute or just cook without it?
Maybe turkey bacon?
I really appreciate that you offer accompaniments to your recipes.
I’m so happy to have found a lower fat version of one of my favorite meals!!!
While I do miss the richness that the extra butter would add, this satisfies my palate and keeps me on track for my weight loss goals.
It’s very important to serve it with wilted greens of your choice, because it’s a crime to miss out on one drop of that sauce.
Excellent recipe and I plan to make it again next week to use up the prosciutto I bought.
Thanks Elizabeth!
Delicious! I double the sauce and eat over pasta, making it less skinny but it’s so yummy! I also use more sage because I love it. If capers are around I sprinkle over top.
Found this pretty simple and straightforward and turned out great. Will do it again. New favorite.
Glad you enjoyed it!
I’ve made this a few times. It’s so simple with very few ingredients and absolutely DELICIOUS! The fresh sage makes the entire dish. Thank you Gina!
Last weekend I made the recipe from your cookbook One and Done….came out great!
Great!!!
You have no idea how excited I am to find this recipe. I have to be dairy free and was looking for a chicken Saltimboca that is dairy free, I just have to figure out a substitution for the 1 tablespoon of butter (which won’t be too hard because of the small amount). Thank you!!!
I swapped out butter with Country Crock Plant Butter. Couldn’t tell the difference
I’m going to be trying this recipe this week! Do you think that it’d work in the air fryer?
Haven’t tried it, let me know if you do!
Made tonight, comes together quickly. Like the fresh sage leaves. Fresh herbs really make a difference. Another favorite. I can always count on your recipes to have great flavor and they work!
Thanks!
I have looked @ many of your recipes though I have not tried any yet . I am delighted with your site and plan on trying this one next week.
I can't wait to make this tonight. Just discovered your website and absolutely love it. Thank you for the great recipes.
I do this a bit differently — I wrap the chicken breasts in sage leaves and thin strips of prosciutto, then saute them in a teeny bit of olive oil (no flour or breading). Then I make my sauce with chicken broth, lemon juice, and a touch of arrowroot powder for thickening. It's DELICIOUS!
Making this tonight! My first Skinnytaste dish – very excited!
HELP PLZ..I'm about to print this recipe off but I dont no what prosciutto is, can someone please help..Thanks Brenda
prosciutto is a cured ham usually slice very thin and used sparingly…You can get it domestic or imported at most deli sections of the supermarket.
What would be your reccomendation for making this Gluten Free? Not sure what would be the best GF flour to substitute.
Have you heard of BetterBatter.org? My sis in law uses that stuff in place of regular flour on just about everything.
Cup4cup is a good gf flour!
I like that you show pics on this one of the steps for preparation. Sometimes as I follow recipes, I'm not sure if I'm doing it right.
I made this tonight and it was AMAZING! So flavorful! My hubby AND the kids gave it two thumbs up! Thank you for such a great tasting recipe that I can feel good about serving to my family knowing it is healthy. Keep on cooking!
First of all, I was a little skeptical because the full fat version is seriously one of my favorite dishes. But let me say this was very very good!I added some caramelized onions on top of the chicken and sauce at the end..sweet and salty goodness.Thanks Gina!! – Kayla
This was so, so good. The prosciutto and sage blended so well together, and added a great, earthy taste to the chicken. The sauce was flavorful and delicious. My husband loved it, too. This will be going on my regular rotation of meals. Thank you so much for sharing these wonderful recipes on your blog! I am a huge fan!
Could you bake this in the oven instead of on the stove? 400 @ 30 minutes?
This was crazy-good! I sauteed some kale in the sauce…it was awesome! And it's a very filling meal with the kale. Thank you so much!!
Soooo good! OMG, I love your site . . . it has given me inspiration with WW! AFter years of trying WW recipes and being disappointed I was so excited to make this and find out it tasted even better than I thought. You are a lifesaver and a godsend 🙂 Can't wait to try more.
Thanks I'm so happy you liked it!
Chicken broth works fine in place of wine.
what can be subsituted for white wine? i don't have any wine @ home
Glad the Perera family enjoyed it!
You can use chicken broth in place of wine.
Can the wine be subsituted for something else? We don't drink wine.
It was fantastic! Both my husband and 3 little kids LOVED it as well. Great recipe to make you feel like you are eating something high fat!
Stephanie
Thanks so much, can't wait to try it tonight!!! Love all your recipes. Thanks for always helping my family out of our dinner ruts!
4 points plus, just updated!
Gina, what would the points plus value be for this?
Made this for my boyfriend the other night, but by his request added some a thin slice of fresh mozzarella in each cutlet. Fantastically delicious! Thanks for the recipe. Will definitely be making this again.
Stacy, thanks for your comment!
My husband and I are big fans of veal and chicken saltimbocca… So much so that we had it for dinner at our wedding. So when I came across this recipe, I decided to try it. It turned out so delicious, it does NOT taste healthy or lightened up at all. We will be making this again on a regular basis. Thank you, thank you, thank you!
This was absolutely delicious!! We all enjoyed it!
Could you please update to Points+ 🙂
Hi! I'd like to see points plus value on this one.
I made this recipe tonight and it was so delicious! My hubby had seconds so there are no leftovers. I also made your strawberries romanoff which was to die for. I am so glad I discovered your website. I'll be cooking with you regularly!! 🙂
Brava, Gina!
Thanks Patrick! Welcome and happy to have you look around!
New to WW and was dreading the bland food in my future. Stumbled across your site while looking for an easy chicken dish for the family. Found this and it pleased everyone, kids and adults alike. Looks like your site will be my sidekick for the next 3 month journey and well into the future. THANK YOU!!
Thank you for commenting!! I'm happy he thought it tasted buttery and rich, exactly the flavour I was going for!
Really really good. My husband love it! He thought it tasted very buttery and rich.
This was awesome.
You can buy it in the supermarket in the herb section. If you can't find it, you can make it without.
I don't know that I've ever eaten sage before. Can I find fresh sage in my grocery store, and how well does it keep? This looks delicious!
@The Gearharts – I'm so happy you all like everything you've tried and I'm glad this is helping you stay on track!! Have a Happy Mother's Day!
Gina, I just wanted you to know that you have saved my WW life! 🙂 I was at a point where I felt discouraged because I wasn't finding very good WW recipes. I'll be honest some of the WW sponsored ones are just hit and miss, and after doing weight watchers for a year and a half I was loosing steam (along with 60 plus lbs though). I found your site and have been planning my weekly menus off of it and everything I have tried has been awesome, and my husabnd loves it too, he is very picky about the whole low-fat deal. I now have him convinced to take my mothers day menu from your site. So thank you. This chicken was awesome as well. Thanks for all your hard work. Ever think of putting out a cook book?
wow! what a perfect combo of ingredients and flavors!
Very interesting. When I plug my nutritional information such as calories, fat and finer into calculator it comes to 3 points. Perhaps because WW rounds everything off to a whole point, it counts as 4 points when you do it your way? I'm stumped but I will figure this out.
This is great! But count it as 4 points. 3 for the chicken, .5 for prociutto, another .5 for flower/butter/wine.
Looks awesome!! This is perfect when you want to feel decadent! Thanks
Wow! This is where it is at Gina! Food that looks and tastes decadent, but isn't. Let's face it, chicken can get pretty boring so this is a welcome change. I seriously can't wait to give this one a go.
Thanks!
http://wwfoodie.wordpress.com/
I'm back on weight watchers and I only get 18 points so this looks like a perfect dinner dish for me. YUM! Printing this right now…
Looks and sounds positively scrumptious! Will definitely put this on list of things to make this week.
Great recipe and easy to follow instructions.
@Sarah – 24 oz total, raw weight. I guess that sounds confusing? Each piece was 8 oz raw before cooking, 24 total. 4 oz each when cut in half, 3 oz after cooking. Hope that clears it up! Remember, always weight your meat before and after cooking. I wrote an article on that here… Weigh Your Food Cooked Or Raw? http://ginaswwquestions.blogspot.com/2010/04/weighing-your-food-raw-vs-cooked.html
This looks so good!
PS Gina you may want to edit the chicken quantity…24oz is probably a bit more than 3 points 😉
Ooh I like the sound of that!!
Healthy Cooking Mag has this one and they serve it with white beans infused with sage. it's delicious.
That looks wonderful!
I took a cooking class in Florence last year and we made veal saltimbocca and actually they don't use that much butter. We Americans don't seem to trust food that isn't doused in fat! I love saltimbocca and can't wait to try your version. Looks fantastic!
This looks so good!
one of my all -time favorite dishes!
I cannot wait to try this recipe! Looks yummy!