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Chicken Saltimbocca with Sage and Prosciutto

Saltimbocca, meaning 'jump in the mouth' in Italian, is a classic dish traditionally made with veal, prosciutto, and sage. This variation swaps veal for tender chicken breast, creating a lighter yet equally flavorful version. Wrapped in delicate slices of prosciutto and infused with aromatic sage, the chicken is pan-seared to perfection, then simmered in a rich white wine and butter sauce. The result is a dish that balances crisp textures with a velvety sauce, offering a sophisticated yet approachable meal. This recipe is perfect for an elegant dinner or a comforting weeknight meal, bringing the essence of Italian cuisine to your table with minimal effort.

Main | Italian | Nut-Free | Shellfish-Free | Soy-Free | Poultry Dish | Frying Pan | Chicken | Prosciutto | Sage | Pan-Frying | Sautéing | Simmering | Elegant Dinner | Weeknight
Time to complete

Prep

15min

Cook

20min

Wait

0 minutes

Total

35min

Ingredients (Makes 4 servings)

Ingredients

  • 3 boneless, skinless chicken breasts, cut into quarters (12 pieces)
  • 6 slices prosciutto, halved
  • 100 ml (3.4 fl oz) dry white wine
  • 1 teaspoon all-purpose flour
  • 2 tablespoons unsalted butter
  • 100 ml (3.4 fl oz) chicken or vegetable broth, or water
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Sage

  • 4 large sage leaves, finely chopped
  • 4 whole sage leaves
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 9
  • Protein: 22
  • Carbohydrates: 2
  • Fiber: 0.5
Directions

Preparing the Chicken

  • 1. Wrap each piece of chicken with half a slice of prosciutto and secure with a toothpick.

Searing the Chicken

  • 2. Heat the olive oil in a large skillet over high heat. Sear the chicken pieces for 4-5 minutes per side until the prosciutto is crispy.

Building Flavor

  • 3. Add the chopped sage to the pan and sauté for 2-3 minutes.

Deglazing and Cooking

  • 4. Pour in the white wine, season with salt and pepper, and cook for 5-7 minutes until the alcohol evaporates and the chicken is fully cooked.

Thickening the Sauce

  • 5. Sprinkle the flour over the pan and stir to combine. Remove the chicken with a slotted spoon.

Finishing the Sauce

  • 6. Add the whole sage leaves, butter, and broth to the pan. Stir gently and cook for about 5 minutes until the sauce thickens.

Serving

  • 7. Remove the whole sage leaves, adjust seasoning, and remove from heat. Discard toothpicks, drizzle the sauce over the chicken, and serve immediately.
Cookix's Secrets

Alternative Cooking Method

  • Bake the chicken at 200°C (400°F) for 15-20 minutes instead of pan-searing.

Bold Flavor Enhancements

  • Add a splash of Marsala wine for a deeper, more complex flavor.

Cooking Tips

  • Use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F).

Healthier Version

  • Use turkey breast instead of chicken for a leaner option.

Ingredient Substitutions

  • Replace prosciutto with pancetta or thinly sliced smoked ham if unavailable.

Sauce Enhancement

  • For a richer sauce, add a splash of heavy cream or a teaspoon of Dijon mustard.

Seasonal Tweaks

  • In summer, serve with fresh cherry tomatoes and basil for a refreshing twist.

Serving Suggestions

  • Pair with roasted vegetables, mashed potatoes, or a simple green salad for a balanced meal.