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+ servings
roasted chicken breasts on a platter with prosciutto and sauce

Chicken Saltimbocca Recipe

This delicious chicken saltimbocca with white wine garlic sauce is the absolute perfect weeknight meal & comes together in under 30 minutes.
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 10
Calories 200.95kcal


  • 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.


Chef Notes:
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.
• How to Reheat: 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°.
• How to Store: 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.


Calories: 200.95kcal | Carbohydrates: 11.74g | Protein: 10.55g | Fat: 11.18g | Saturated Fat: 2.88g | Cholesterol: 31.14mg | Sodium: 145.3mg | Potassium: 205.58mg | Fiber: 0.42g | Sugar: 0.82g | Vitamin A: 45.19IU | Vitamin C: 0.7mg | Calcium: 10.75mg | Iron: 0.94mg