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italian-chicken-saltimbocca-skillet-dinner

Italian Chicken Saltimbocca

Juicy chicken breasts wrapped in crispy prosciutto and fresh sage, pan-seared and finished in a savory white wine pan sauce. Ready in 30 minutes in one skillet.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Italian
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to 1/2-inch thickness
  • 8 slices prosciutto freshly sliced from deli preferred
  • 8 fresh sage leaves do not substitute dried
  • 1/2 cup all-purpose flour substitute gluten-free blend if needed
  • 2 tbsp olive oil extra virgin preferred
  • 2 tbsp unsalted butter divided; reduce added salt if using salted butter
  • 1 cup chicken broth low-sodium store-bought or homemade
  • 1/4 cup dry white wine optional; substitute with lemon juice or extra broth
  • salt and black pepper to taste

Equipment

  • Large skillet
  • Meat mallet
  • Plastic wrap
  • Instant-read thermometer

Method
 

  1. Place each chicken breast between two sheets of plastic wrap. Pound with a meat mallet to an even 1/2-inch thickness for uniform cooking.
  2. Season both sides of each chicken breast generously with salt and black pepper.
  3. Lay 2 slices of prosciutto and 1 fresh sage leaf on top of each breast, pressing gently so they adhere.
  4. Lightly dredge each piece in flour, prosciutto side first. Shake off any excess flour.
  5. Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
  6. Place chicken in the pan prosciutto side down. Cook without moving for 4 to 5 minutes until the prosciutto is golden and crispy. Cook in batches if needed to avoid overcrowding.
  7. Flip the chicken carefully and add the remaining 1 tbsp butter to the pan. Cook for another 4 to 5 minutes until the internal temperature reaches 165 degrees F.
  8. Transfer chicken to a plate. Pour chicken broth and white wine into the same pan. Scrape up the browned bits from the bottom with a spatula.
  9. Bring the sauce to a simmer and let it reduce for 2 to 3 minutes until slightly thickened.
  10. Return chicken to the pan, spoon sauce over the top, and let rest for 1 minute. Garnish with extra sage leaves if desired and serve immediately.

Notes

Pound chicken to an even thickness for the best results. Pat dry before wrapping to help the prosciutto stick. You can prep and wrap the chicken up to 24 hours ahead — dredge in flour just before cooking. Reheat leftovers in a skillet with a splash of chicken broth over low heat.