This post may contain affiliate links. Read my disclosure policy.
Chicken Saltimbocca is made with pounded chicken breasts stuffed with prosciutto and sage in a light white wine sauce.
Lighter Chicken Saltimbocca
Chicken Saltimbocca is a variation of the traditional Italian dish 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 soo good!). In this lighter adaptation, chicken breasts are used instead of veal, maintaining the essence of the dish while providing a lighter poultry alternative. More popular chicken breast recipes you can try, Marry Me Chicken or Chicken Piccata.
What is Saltimbocca?
Saltimbocca, the name of this classic Italian dish translates to “jump in the mouth” which is traditionally made with veal cutlets wrapped with prosciutto and sage, quickly cooked in butter and oil, and occasionally topped with melted cheese.
Ingredients
See exact measurements in the recipe card below:
- Chicken breasts pounded thin: Tender chicken breasts flattened to perfection.
- Thin Slices Prosciutto: Thin, salty Italian cured ham.
- Fresh sage leaves: Fragrant herb with earthy undertones.
- Butter and olive oil: Rich, flavorful fats for cooking.
- Kosher salt and fresh pepper: Seasonings for taste.
- Flour: Used for coating the chicken for a crispy exterior.
- Reduced sodium chicken broth: Provides a flavorful base for the sauce.
- Dry White wine: Use anything you drink, like Sauvignon blanc or Pinot Grigio, it adds depth and acidity to the sauce. Omit if you don’t drink alcohol and use more broth.
- Olive oil cooking spray: Light coating for cooking.
How To Make Chicken Saltimbocca
- Slice each breast lengthwise into two cutlets, yielding a total of 6 pieces.
- Place wax paper over each cutlet and gently pound them to approximately 1/4″ thickness, then lightly season with salt and pepper.
- Take half a slice of prosciutto and lay it on one end of each cutlet, followed by a sage leaf, then fold over the chicken and lightly seal the ends.
- Dredge the chicken in flour from a shallow bowl, shaking off any excess, and discard the remaining flour.
- Heat a nonstick skillet over medium-high heat, then spray with olive oil.
- Sauté the chicken for about 1 minute on each side, doing this in batches if necessary.
- Remove the chicken from the pan and deglaze it with white wine, scraping up any browned bits.
- Add chicken broth and butter to the pan, then return the chicken to the sauce.
- Finish cooking over low heat for approximately 5 minutes.
- Serve the chicken over wilted greens and top with the sauce.
Variations
Add some cheese, like fontina cheese or mozzarella on top at the end and cover a few minutes so it melts.
Serving Suggestions
Chicken Saltimbocca pairs well with various side dishes that complement its flavors and textures. 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.
More Chicken Breast Recipes You Will Love
Chicken Saltimbocca Recipe
This Chicken Saltimbocca recipe is made with pounded chicken breasts stuffed with prosciutto and sage in a light white wine sauce.
Yield: 6 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
