Chicken Saltimbocca Recipe

up close overhead image of chicken saltimbocca in stock pot

4.57 from 16 votes

This one pot chicken saltimbocca recipe is topped with dry-cured ham and fresh sage leaves. This classic Italian dish made with chicken and the best saltimbocca sauce is pure delight!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 410kcal

Author: Becky Hardin

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts
4 slices dry-cured ham *
4 fresh sage leaves
2 tablespoons all-purpose flour
2 tablespoons unsalted butter ¼ stick
2 tablespoons olive oil

For the Sauce:

1 cup white wine **
3 tablespoons unsalted butter ⅜ stick
kosher salt to taste
ground black pepper to taste

Instructions

Slice the chicken breasts lengthwise to get 4 thin slices.
2 boneless, skinless chicken breasts
Place each slice between parchment paper and bash them out with a meat mallet or heavy rolling pin.
Place a slice of ham on each chicken breast and top with a sage leave.
4 slices dry-cured ham, 4 fresh sage leaves
Stitch both into the chicken with a toothpick.
Place the flour on a flat plate, dredge the underside of the chicken in the flour, and shake off the excess.
2 tablespoons all-purpose flour
Heat up the butter and the olive oil over high heat until the butter is melted.
2 tablespoons unsalted butter, 2 tablespoons olive oil
Add the chicken breast ham/sage side down and cook for 3-4 minutes until the ham is browned.
Flip them over with a spatula and add pepper to taste. Don't salt them yet, because the ham is already very salty. Cook for 2 minutes.
Pour in the white wine. Lower the heat to medium-low and cook with the wine for another 3-4 minutes and transfer the meat to a plate.
1 cup white wine
Add the butter to the wine in the pan and quickly whisk it in.
3 tablespoons unsalted butter
Let the sauce reduce for another 1-2 minutes until it thickens slightly and add salt and pepper to taste. Return the chicken to the pan.
kosher salt, ground black pepper
Spoon the sauce over the chicken, or leave the meat on the plate and drizzle with the sauce.

Video

Notes

*You can use parma or prosciutto.

**I recommend a dry white wine, like Sauvignon Blanc or Pinot Grigio. If you'd prefer not to use wine, use an equal amount of chicken broth instead.

Tips:

It’s best to stick with flattened chicken breast (and not thighs) for this recipe. The flat breast is perfect to lay the ham and sage on top and it cooks evenly all the way through.
In some Italian regions, they add cheese to the meat. If you want to try that, put sage first, then cheese, and finish with the ham.
Securing the ham and sage with a toothpick keeps everything in place while searing. Just remember to remove them before serving.
Make sure your pan is hot enough before adding the chicken. This ensures the ham crisps quickly without overcooking the chicken.
Add chopped sage leaves to the sauce to increase the sage flavor. Or add a bit of lemon zest for a fresh kick.
When you pour in the wine, use a wooden spoon to scrape up the browned bits from the bottom of the pan (that fond gives your sauce incredible depth).
Properly cooked chicken should read 165°F internally.
This dish is best enjoyed right away before the ham softens.

Storage: Store chicken saltimbocca in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition