Chicken Saltimbocca – Chicken breast stuffed with prosciutto and sage in a light white wine sauce.
I get this dish all the time from my favorite Italian restaurant, but theirs is loaded with butter (butter makes everything taste soo good!). The challenge of making this without all the fat yet keeping the chicken moist took me a few attempts. Last attempt was perfection! Rich and decadent, you would never think “light” when eating this. This dish is restaurant quality! For the olive oil spray I always use my Misto, which lets me use the oil of my choice, but you can purchase ready made. The prosciutto is salty so this really doesn’t require salt. Serve it over your favorite wilted greens.
Lighter Chicken Saltimbocca
- 3 8 oz each chicken skinless breasts
- 3 1.5 oz slices prosciutto, cut in half
- 6 sage leaves
- 1/4 cup flour
- olive oil cooking spray
- 1 tbsp butter
- kosher salt and fresh pepper
- 3/4 cup reduced sodium chicken broth
- 1/4 cup white wine
- Slice each breast lengthwise into two cutlets to make a total of 6.
- Cover with wax paper and pound each one to about 1/4" thick.
- Season chicken 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 and top with sauce.
65 comments on “Lighter Chicken Saltimbocca”
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!
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’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!
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.
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! The only thing is that I kept coming up with 6 points plus when I entered it into the recipe builder. I'm really not stressed about it…something this good is totally worth 6 points! And it's a very filling meal with the kale. Thank you so much!!
Thanks I'm so happy you liked it!
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.
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!
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!