This delicious chicken saltimbocca with white wine garlic sauce is the absolute perfect weeknight meal or entertaining recipe for your guests that comes together in under 30 minutes.
I can’t think of an easier more delicious recipe to make then Chicken saltimbocca. It’s got crispy prosciutto, fresh herbs and is loaded with protein thanks to the chicken breasts. You can also take it a step further by adding on cheeses and of course finishing with the amazing white wine garlic pan sauce I made.
WHAT IS CHICKEN SALTIMBOCCA
Saltimbocca is traditionally a roman dish consisting of veal scaloppini with prosciutto ham and fresh sage. It can either be rolled up or served flat.
Chicken saltimbocca is an adapted dish from the classic Italian recipe, veal saltimbocca. Veal has become exceedingly hard to find and is on the more expensive side, so chicken is a great substitute. You make this recipe in the same way with prosciutto ham and sage.
- CHEF NOTE: The sauce that goes with it can vary slightly depending on the region in Italy.
HOW TO MAKE IT
STEP 1: Slice the chicken breasts in half width wise.
- CHEF NOTE: Use a 7-9 ounce boneless skinless chicken breast
STEP 2: Pound out the chicken breasts until they are ½” to 3/4” thick.
STEP 3: Season the chicken breasts on both sides with salt, pepper and finely minced sage.
STEP 4: Press a slice of prosciutto ham on top of each chicken breasts covering it.
STEP 5: This part is optional but press 1 piece of fresh sage to the center of the prosciutto ham on top of the chicken breasts.
STEP 6: Lightly dredge the chicken saltimbocca in seasoned flour.
STEP 7: Pan fry the floured chicken saltimbocca for 2-3 minutes per side in olive oil over medium heat or until browned and cooked through. Set aside.
CHICKEN SALTIMBOCCA SAUCE
There are a few variations of sauce that can go with chicken saltimbocca.
Lemon Butter Sauce – A typical sauce made in the same pan consisting of lemon juice, unsalted butter, salt and pepper that is then poured overtop of the chicken saltimbocca.
Pan Gravy – A gravy made in the same pan where you quickly sauté shallots and garlic until browned, about 2 minutes, that is deglazed with white wine and cooked until it is almost gone. You add chicken stock and cook over high heat until it becomes like a thin gravy, about 3-4 minutes. It is finished with butter, chopped parsley and sage, sea salt and pepper and served over top of the chicken saltimbocca.
Mushroom Gravy – The exact same recipe as the pan gravy except you add wild mushrooms to the pan along with the shallots and garlic until they are roasted up.
- CHEF NOTE: All of these sauces are absolutely delicious, but the pan gravy is what I made with this recipe.
WHAT DO YOU SERVE WITH IT
There are several dishes that go well with chicken saltimbocca and here are my favorites:
- Creamy Risotto Recipe
- Creamy Polenta Recipe
- Roasted Garlic Mashed Potatoes
- Homemade Pasta
In addition to these, be sure to serve up the chicken saltimbocca with a side of leftover pan gravy.
CHEF NOTE: You can absolutely serve it with whatever side you’d like so feel free to get creative.
WHAT WINE GOES WELL WITH THIS
Wine can be tricky when serving it up as a pairing with food that is not dessert or cheese. Since I used a chardonnay in the pan sauce, it would absolutely be appropriate to serve it alongside the wine used in the recipe. Here are my white wine grape selections:
- Sauvignon Blanc
- Pinot Grigio
CHEF NOTE: If you finish off your chicken saltimbocca with a little squeeze of lemon and make sure it is seasoned well with salt, then you can enjoy whatever wine you’d like with this recipe.
HOW TO BAKE IT INSTEAD OF PAN FRYING IT
If you are looking for a healthier alternative to this pan-fried chicken saltimbocca then you can absolutely bake it in the oven.
Start by placing it on a sheet tray lined with parchment paper or sprayed with non-stick spray.
Bake in the oven at 400° for 20-25 minutes or until the prosciutto is lightly browned and chicken is cooked through out.
Make the sauce separate in a large sauté pan and serve alongside the baked chicken saltimbocca.
- CHEF NOTE: Baking chicken saltimbocca will not have the same caramelization on the prosciutto, chicken or sage like it does when being pan fried.
This seriously is always a hit every time I make and is fantastic as a last minute weeknight dinner or served up to guests when entertaining!
REHEATING: To reheat it simply place back in a pan with some of the pan sauce, cover and cook in the oven for 10 minutes at 350°.
STORING AND FREEZING: Chicken saltimbocca will hold in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and let thaw in the refrigerator before using.
*If you love this chicken saltimbocca recipe then my Creamy Chicken Dumpling Soup Recipe is a must try, and be sure to drop me a comment below and a rating if you’ve had the chance to make this recipe*
Chicken Saltimbocca Recipe
- 5 7-9 ounce chicken breasts sliced in half width wise
- 1 tablespoon + 1 teaspoon finely minced fresh sage
- 10 slices prosciutto ham
- 10 fresh sage leaves
- 1 cup all-purpose flour
- ¼ cup olive oil
- ½ small diced shallot
- 2 finely minced cloves of garlic
- ½ cup dry white wine like chardonnay
- 1 ½ cups chicken stock
- 1 tablespoon unsalted butter
- 1 teaspoon finely minced fresh parsley
- sea salt and pepper to taste
- Pound each sliced chicken breast until it is ½” to ¾” thick.
- Season both sides with salt and pepper and then evenly sprinkle on the 1 tablespoon of fresh sage.
- Press a piece of prosciutto ham onto each pounded out chicken breast covering it.
- Next, place a fresh sage leaf into the center of the prosciutto ham on the chicken and press it in to stick. Set aside.
- In a bowl or pan mix together the flour, salt and pepper, and lightly dredge each chicken saltimbocca in the flour and pat off any excess and set aside.
- Add the olive oil to a large saute pan over medium heat and cook the saltimbocca in batches prosciutto ham side down first for 2 ½ to 3 minutes per side or until browned and cooked through out.
- Set the cooked chicken saltimbocca aside and add the shallot and garlic to the pan and saute for 1 to 2 minutes.
- Deglaze with white wine and cook until it’s au sec or almost gone.
- Pour in the chicken stock and cook over high heat for 3-4 minutes or until it becomes a thin gravy.
- 10. Finish with butter, 1 teaspoon sage, parsley, salt and pepper.
- 11. Serve the pan sauce over top of the cooked chicken saltimbocca.
• Use a 7-9 ounce boneless skinless chicken breast
• You can absolutely serve it with whatever side you’d like so feel free to get creative.
• REHEATING YOUR CHICKEN SALTIMBOCCA: To reheat the chicken saltimbocca simply place back in a pan with some of the pan sauce, cover and cook in the oven for 10 minutes at 350°.
• STORING AND FREEZING CHICKEN SALTIMBOCCA: Chicken saltimbocca will hold in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and let thaw in the refrigerator before using.