Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Chicken Saltimbocca

Scott Phillips

Servings: 4

No, saltimbocca is not the latest dance craze, it means “jump in the mouth” in Italian. Take one bite of this dish, and you’ll understand how it got its name. There are many iterations of this classic: some include veal or even turkey. In this version, chicken breasts are pounded to 1/2-inch thickness for quick cooking, and once cooked, they’re topped with crispy sage and strips of salty prosciutto.


  • 4 boneless skinless chicken breast halves (about 1-1/2 lb. total)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil
  • 2 Tbs. unsalted butter
  • 24 fresh sage leaves
  • 4 very thin slices prosciutto, cut crosswise into thin strips
  • 1/3 cup dry white wine (like Pinot Grigio)
  • 1 cup homemade or low-salt chicken broth

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 380
  • Fat Calories (kcal): 200
  • Fat (g): 23
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 125
  • Sodium (mg): 670
  • Carbohydrates (g): 1
  • Fiber (g): 1
  • Protein (g): 39


  • If the tenders are still attached to the chicken breasts, remove them and reserve for another use. Trim any excess fat from the chicken. Cover the breasts with plastic wrap and pound with a smooth meat mallet (or a heavy sauté pan) until they’re evenly 1/2 inch thick. Season with 1/2 tsp. salt and 1/4 tsp. pepper.
  • Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over medium-high heat. When the butter is foaming, set two of the chicken breasts in the pan and sear without moving until golden brown, 3 to 4 minutes. Flip the chicken and cook until firm to the touch and cooked through, about another 3 minutes. Transfer to a platter and repeat with the other two breasts. Add the sage leaves and prosciutto to the pan and cook until crisp and slightly browned, about 1 minute. Transfer to a plate lined with paper towels.
  • Pour the fat from the pan, set the pan over high heat, and add the wine. Boil, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the wine is almost completely reduced. Add the chicken broth and boil until it’s reduced by half, about 3 minutes. Return the chicken to the pan, stir in the remaining 1 Tbs. butter, and cook for 1 minute to heat through. Serve the chicken with the sauce, sprinkled with the sage and prosciutto.

Serve with Mashed Potatoes.


Rate or Review

Reviews (8 reviews)

  • DonBishop | 03/05/2021

    It was a night where neither my wife or I were motivated to cook something complex. This recipe had been on my radar for some time. I took the plunge and am glad I did. This is fantastic! I used about twice the prosciutto and sage, while only doing two chicken breasts. The sauce was just right for two breasts, not four. That said, I did reduce it longer than suggested to make it saucy. You could stop the reduction and add a thickener with good results. Overall? This one is going into my regular rotation!

  • IslandAngel | 11/07/2019

    Awesome , easy little recipe that is totally yummy

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.