Chicken Saltimbocca

That’s a fantastic recipe for Chicken Saltimbocca. The name literally means “jumps in the mouth” in Italian, and for good reason—it’s incredibly flavorful and satisfying.

Here is a detailed set of instructions to turn those ingredients into a perfect meal, along with some helpful tips.

Chicken Saltimbocca Recipe

Yield: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes

Instructions

1. Prepare the Chicken:

• If your chicken cutlets aren’t already thin, place them between two pieces of plastic wrap and gently pound them to about ¼-inch thickness using a meat mallet, rolling pin, or heavy skillet.

• Pat the chicken cutlets completely dry with paper towels. This is crucial for getting a good sear.

• Season one side of each cutlet lightly with a little kosher salt (be cautious, as the prosciutto is very salty) and freshly ground black pepper.

2. Assemble the Bundles:

• Lay 2-4 fresh sage leaves on the seasoned side of each chicken cutlet (2 for smaller cutlets, more for larger ones).

• Place a slice of prosciutto over the sage leaves, pressing down gently so it adheres. If the prosciutto slices are very large, you can fold them to fit the size of the chicken. The prosciutto will act as a “glue” for the sage.

• You can secure the prosciutto with a toothpick if you like, but it’s often not necessary if you handle the chicken carefully.

3. Dredge the Chicken:

• Place the flour on a shallow plate.

• Dredge only the non-prosciutto side of each chicken cutlet in the flour. Shake off any excess. This will give that side a beautiful golden crust.

4. Cook the Chicken:

• Heat the olive oil in a large skillet over medium-high heat.

• Once the oil is shimmering, carefully add the chicken cutlets, prosciutto-side DOWN. You may need to work in batches to avoid overcrowding the pan.

• Cook for 3-4 minutes, until the prosciutto is crispy and the edges are browned.

• Using tongs, carefully flip the cutlets. Cook for another 3-4 minutes on the floured side until golden brown and the chicken is cooked through.

• Remove the chicken from the skillet and set it aside on a clean plate. Tent loosely with foil to keep warm.

5. Make the Pan Sauce:

• Reduce the heat to medium. Pour the dry white wine into the hot skillet, scraping the bottom with a wooden spoon to deglaze and release all the delicious browned bits (the fond). Let the wine simmer and reduce by about half, which will take 2-3 minutes.

• Add the chicken broth and let it simmer for another 2-3 minutes to reduce slightly.

• Reduce the heat to low. Whisk in the cold butter, one tablespoon at a time, until the sauce becomes glossy and slightly thickened. This technique is called monter au beurre and creates a lovely, rich sauce. Taste and adjust seasoning if needed (it likely won’t need any extra salt).

6. Serve:

• Return the chicken cutlets and any accumulated juices back to the skillet, turning to coat in the sauce, or place the chicken on a serving platter and pour the sauce over the top.

• Garnish with a few extra fresh sage leaves if desired.

• Serve immediately.

Chef’s Tips & Serving Suggestions:

• Wine Choice: A good rule of thumb for cooking wine is to use something you’d enjoy drinking. A Sauvignon Blanc or Pinot Grigio works perfectly.

• Don’t Overcook: Chicken cutlets are very thin and will cook quickly. Overcooking will make them dry.

• Butter is Key: For the best emulsion and a silky sauce, make sure your butter is cold when you whisk it in.

• Traditional vs. Modern: The authentic Roman Saltimbocca is made with veal, but chicken is a very popular and delicious modern variation.

• Serving: Chicken Saltimbocca is fantastic served over:

  • Pasta: Especially angel hair, fettuccine, or orzo.

  • Mashed Potatoes: The sauce is incredible on them.

  • Polenta: Creamy polenta is a classic pairing.

  • A Simple Vegetable: Like sautéed spinach, asparagus, or green beans.

Enjoy your cooking! This restaurant-quality dish is sure to impress.