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Italian Chicken Saltimbocca

Tender chicken cutlets wrapped in crispy prosciutto with fresh sage and finished in a bright white wine sauce for an elegant, high-protein Italian dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 small boneless, skinless chicken breasts or cutlets
  • 4 slices Prosciutto di Parma
  • 4-8 large fresh sage leaves
  • 1/2 cup all-purpose flour for dredging
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine like Pinot Grigio
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste

Equipment

  • Meat mallet
  • large skillet
  • Shallow dishes for dredging
  • Instant read thermometer
  • whisk

Method
 

  1. Pound chicken breasts to an even 1/4-inch thickness. Season lightly with salt (the prosciutto is salty) and pepper.
  2. Place 1-2 sage leaves on each chicken breast, then wrap a slice of prosciutto around the middle to secure the sage. Use a toothpick if needed.
  3. Lightly coat the chicken in flour, shaking off any excess.
  4. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Place chicken in the pan, prosciutto-side down first. Cook for 3-4 minutes until prosciutto is crispy, then flip and cook for another 3 minutes until chicken is cooked through. Remove and set aside.
  5. Pour white wine into the skillet, scraping up the browned bits. Let it simmer and reduce by half.
  6. Stir in chicken broth and lemon juice. Simmer for 2 minutes. Whisk in the remaining 1 tablespoon butter to create a silky sauce.
  7. Return chicken to the pan for 30 seconds to coat in sauce. Serve immediately, drizzling extra sauce over the top.

Notes

Storage: Best served fresh to keep prosciutto crispy. Leftovers keep for 2 days; reheat in a pan rather than microwave. Substitutions: Use extra chicken broth with additional lemon juice if avoiding wine. Regular prosciutto works if Prosciutto di Parma is unavailable. Turkey or pork cutlets can replace chicken. Serving Suggestions: Serve over sautéed spinach, alongside roasted asparagus, with creamy polenta, or over lemon butter orzo. Pro Tip: Searing prosciutto-side first glues the ham to the chicken and creates crispy texture. Don't over-salt since prosciutto is already salty.