Description
Chicken Saltimbocca is a classic Italian dish featuring tender chicken breasts wrapped in savory prosciutto, topped with melted provolone cheese, and served with a flavorful sage-infused white wine and chicken broth sauce. Ready in just 25 minutes, this elegant yet simple skillet-cooked meal is perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken and Prosciutto
- 3 tbsp Olive oil (divided into 2 tbsp and 1 tbsp)
- 9 large Fresh sage leaves (6 whole leaves and 3 chopped finely)
- 3 (10-oz) Boneless skinless chicken breasts
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 6 slices Prosciutto (~3 oz)
- 3 slices Provolone cheese (cut in half)
Sauce
- 4 cloves Garlic (minced)
- 3/4 cup Chicken broth (reduced sodium)
- 3/4 cup Dry white wine (such as Pinot Grigio, Chardonnay, or Sauvignon Blanc)
- 2 tbsp Unsalted butter
Instructions
- Fry The Whole Sage Leaves: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the whole sage leaves and fry for 45-60 seconds, gently flipping occasionally, until they shrink and their green color darkens. Use tongs to transfer the sage to a paper towel-lined plate and set aside, leaving the oil behind in the pan.
- Prepare The Chicken: Cut the chicken breasts in half horizontally to butterfly them completely. Use the flat side of a meat mallet to pound the pieces to an even thickness between 1/4 and 3/8 inch. Pat the chicken dry with paper towels and season both sides with sea salt and black pepper.
- Assemble Chicken and Prosciutto: Lay a slice of prosciutto over each chicken breast piece, trimming if necessary, and press gently to help it adhere.
- Sear The Chicken: Reheat the oil in the pan over medium-high heat. Place chicken pieces prosciutto side down in a single layer, cooking in batches if needed. Sear for 3-4 minutes until the prosciutto is golden brown. Flip and cook an additional 3-4 minutes until the chicken is golden and cooked through to an internal temperature of 163-165°F (73-74°C). Transfer to a plate and cover with foil to keep warm.
- Make The Sauce: Reduce heat to medium-low and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Quickly add the white wine, chicken broth, and finely chopped sage leaves. Bring to a boil, scraping up any browned bits from the bottom of the pan, then reduce heat and simmer for about 5 minutes until the sauce reduces by half.
- Finish The Sauce: Lower the heat to low and stir in the unsalted butter until the sauce is smooth. Adjust salt and pepper to taste if needed.
- Combine and Melt Cheese: Return the chicken to the pan, prosciutto side up, over low heat. Place a half slice of provolone cheese on each chicken piece and cover the pan with a lid for 2 minutes to allow the cheese to melt.
- Serve: Plate the chicken saltimbocca and top with the crispy fried sage leaves. Serve immediately to enjoy the warm, aromatic flavors.
Notes
- Use a meat mallet to ensure even cooking by pounding chicken to uniform thickness.
- Sauté garlic gently to prevent burning and bitterness.
- Any dry white wine suitable for cooking can be used, such as Pinot Grigio, Chardonnay, or Sauvignon Blanc.
- Cook chicken in batches if your skillet is not large enough to hold all pieces comfortably.
- Rest the chicken under foil to retain juiciness before serving.
- The crispy sage leaves add a wonderful crunchy texture and aromatic garnish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Keywords: Chicken Saltimbocca, Italian Dinner, Prosciutto Chicken, Sage Chicken, Quick Chicken Recipe, Skillet Chicken
