Go Back
–+ servings
up close overhead image of chicken saltimbocca in stock pot
Print Recipe
4.54 from 15 votes

Chicken Saltimbocca Recipe

This Italian chicken saltimbocca is an easy skillet chicken dish that is perfect for an easy weeknight meal and fancy enough to serve to guests. Topped with parma ham and cooked in white wine for a wonderfully flavorful dish.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 410kcal
Author: Becky Hardin

Ingredients

For the Chicken Saltimbocca

  • 2 chicken breast
  • 4 slices of dry-cured ham I used parma
  • 4 sage leaves
  • 2 tbsp of butter
  • 2 tbsp of olive oil
  • 2 tbsp of flour
  • 4 toothpicks

For the sauce:

  • 3 tbsp of butter
  • 1 cup of white wine
  • salt and pepper to taste

Instructions

  • Slice the chicken breasts lengthwise to get 4 thin slices.
  • Place each slice between parchment paper and bash them out with a meat hammer (note 1).
  • Place a slice of ham on each chicken breast and top with a sage leave.
  • 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.
  • Heat up the butter and the olive oil over high heat until the butter is melted.
  • 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 and add 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.
  • Add the butter to the wine in the pan and quickly whisk it in.
  • Let the sauce reduce for another 1-2 minutes until it thickens slightly and add salt and pepper to taste.
  • Return the meat to the pan and serve. Or leave meat on the plate and drizzle with the sauce.

Video

Notes

  • If you don't have a meat hammer you can just use something heavy like a cooking pot or a rolling pin. Instead of the parchment paper you can also use some clingfilm to cover the meat
  • You can add chopped sage leaves to the sauce to increase the sage flavor. Or add a bit of lemon zest for a fresh kick.
  • 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.

Nutrition

Calories: 410kcal | Carbohydrates: 4g | Protein: 29g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 118mg | Sodium: 543mg | Potassium: 461mg | Fiber: 1g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg