This post may contain affiliate links. Please read our disclosure policy.
Ready to upgrade your weeknight dinner rotation with a classic Italian favorite? Chicken Saltimbocca combines juicy pounded chicken cutlets, salty prosciutto, and fragrant sage in a luscious white wine butter sauce. This elegant 20-minute dish is perfect for quick dinners, delicious baked chicken recipes, or impressing guests with comforting Italian flavors.
Table of Contents
Ingredient List
| Ingredient | Amount |
|---|---|
| Chicken cutlets, pounded to 1/4″ thick | 2 pounds |
| Large sage leaves | 20 |
| Prosciutto (about 1/4 pound) | 12 pieces |
| Low sodium chicken stock | 1¼ cups |
| Dry white wine | 1 cup |
| Flour (for dredging) | 1 cup |
| Salt and pepper | To taste |
| Olive oil | ¼ cup |
| Butter, divided | 6 tablespoons |
| Minced flat-leaf Italian parsley | 2 tablespoons |
You’ll also need basic kitchen equipment like a large frying pan (frying pan), measuring cups (set), kitchen utensils (utensils), and a wire rack. Toothpicks help keep the prosciutto and sage secured.
Step-by-Step Instructions
- Season chicken pieces with salt and pepper on both sides.
- Place prosciutto on each cutlet and press down; top with 1–2 sage leaves.
- Secure prosciutto and sage to chicken using toothpicks.
- Dredge chicken in flour, shaking off excess.
- Heat a large pan to medium heat; add 1 tablespoon olive oil + 1 tablespoon butter.
- Sear chicken, prosciutto side down, 2–3 minutes until golden.
- Flip and cook second side 1–2 minutes until cooked through; transfer to wire rack.
- Repeat with remaining chicken, using more olive oil and butter as necessary.
- For the sauce, add white wine to the pan, scraping up brown bits, bring to a boil.
- Add chicken stock, reduce by half (about 3 minutes); lower heat, add remaining butter.
- Whisk, taste, and adjust seasoning.
- Return chicken to pan and warm through in the sauce (about 2 minutes).
- Sprinkle with fresh parsley and serve immediately.
Helpful Tips
- Use a meat tenderizer (meat tenderizer) to pound chicken evenly.
- Use a food processor (food processor) if you want to mince herbs fast.
- Sage adds signature flavor – fresh is best.
- For extra crispness, cook in batches and avoid crowding the pan.
- Cooking with wire rack allows excess fat to drain for a lighter finish.
- Pair the dish with sauteed spinach or roasted potatoes for a complete meal.
Equipment List
- Air fryer: air fryer
- Thermomix: thermomix
- Oven: oven
- Electric mixer: electric mixer
- Food processor: food processor
- Pots: pots
- Frying pans: frying pan
- Kitchen utensils: kitchen utensils
- Cutting board: cutting board
- Chef’s knives: chef’s knives
- Measuring cups/spoons: measuring set
- Mixing bowls: mixing bowls
- Blender: blender
- Baking sheets: baking sheets
- Electric can opener: can opener
- Colander: colander
- Peeler: peeler
- Meat tenderizer: meat tenderizer
- Garlic press: garlic press
- Rolling pin: rolling pin
- Steamer insert: steamer insert
- Kitchen scale: scale
FAQ: Chicken Saltimbocca
Q: Can I use turkey instead of chicken?
A: Yes, turkey cutlets work great and hold up well to pounding.
Q: What wine is best for the sauce?
A: A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay is ideal.
Q: Can I make this gluten-free?
A: Absolutely! Substitute flour with a gluten-free blend.
Q: How do I prep in advance?
A: Assemble the cutlets ahead, then cook and sauce right before serving for best texture.
Quick Chicken Saltimbocca : 20-Min Dinner Recipe
Classic Chicken Saltimbocca featuring tender chicken cutlets topped with savory prosciutto and fresh sage, served in a luscious white wine butter sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Ingredients
2 pounds chicken cutlets pounded to 1/4″ thick and cut into 5 inch long pieces
20 large sage leaves
12 pieces prosciutto (about 1/4 pound)
1 1/4 cups low sodium chicken stock
1 cup dry white wine
1 cup flour (for dredging only)
Salt and pepper to taste
1/4 cup olive oil
6 tablespoons butter (divided)
2 tablespoons minced flat-leaf Italian parsley
Instructions
- Season the chicken pieces with salt and pepper on both sides.
- Place prosciutto on top of each chicken piece and press down.
- Add 1-2 sage leaves on top and secure all with toothpicks.
- Dredge chicken pieces in flour and shake off excess.
- Heat a large pan to medium heat and add 1 tbsp olive oil and 1 tbsp butter.
- Sear chicken, prosciutto side down, for 2-3 minutes until golden.
- Flip and cook the other side for 1-2 minutes until cooked through.
- Remove chicken and place on a wire rack; repeat in batches.
- Add white wine to the pan, scraping brown bits, and boil for 1 minute.
- Add chicken stock and reduce sauce by half over 3 minutes.
- Lower heat to medium-low and add remaining butter; whisk the sauce.
- Taste and adjust seasoning with salt and pepper.
- Return chicken to pan and warm through with sauce for 2 minutes.
- Sprinkle with parsley and serve immediately.
Notes
Use fresh sage for best flavor. Cook chicken in batches to maintain crispiness. Pair with roasted vegetables or sautéed greens.
If you found this recipe helpful, feel free to check out the kitchen equipment below. Click on any image to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!
