Ingredients for Classic Italian Chicken Saltimbocca

• Boneless, Skinless Chicken Breasts (2 large): I like to use nice plump ones, then pound them thin. You want them about 1/4 to 1/2 inch thick so they cook quickly and evenly. Don’t use those super thin cutlets already, they’re too fragile for pounding.
• Prosciutto (8 thin slices): This is non-negotiable, hon. The salty, savory crispiness it gets is just divine. Don’t use bacon, it’s a completely different flavor profile and texture.
• Fresh Sage Leaves (16-20 small): Please, please, please use fresh. Dried sage just won’t give you that aromatic, earthy punch this Classic Italian Chicken Saltimbocca needs. I always grab a big bunch, a little extra never hurts!
• All-Purpose Flour (1/4 cup): Just enough to lightly dredge the chicken. It helps the prosciutto stick and gives the chicken a lovely golden crust. Plus, it thickens the sauce beautifully.
• Dry White Wine (1/2 cup): Something like a Pinot Grigio or Sauvignon Blanc works wonders. Don’t use anything sweet, and honestly, ‘cooking wine’ from the grocery store often has added salt and isn’t quite right. Use something you’d actually drink!
• Chicken Broth (1/2 cup): Low sodium is my preference. We’re adding salt from the prosciutto and butter, so we want to control it ourselves. It helps build a rich, flavorful sauce for the Classic Italian Chicken Saltimbocca.
• Unsalted Butter (2 tablespoons): Real butter, always. It adds a beautiful richness and gloss to the sauce that olive oil alone can’t quite achieve.
• Olive Oil (2 tablespoons): A good quality extra virgin olive oil for searing. It’s the base for all that wonderful browning.
• Salt & Freshly Ground Black Pepper: To taste, of course. Be mindful with the salt since the prosciutto is quite salty, but don’t forget it entirely!
• Fresh Parsley (2 tablespoons, chopped): Optional, but it adds a lovely fresh pop of color and a little brightness at the end. I always feel like a pro when I sprinkle it on.

Mastering Your Classic Italian Chicken Saltimbocca

Prep the Chicken, Mama Tessa Style:

First things first, let’s get those chicken breasts ready. Lay each breast between two pieces of plastic wrap this keeps the mess contained, bless its heart. Now, grab your meat mallet (or a heavy rolling pin, no judgment!) and pound each breast to an even 1/4 to 1/2 inch thickness. You want them thin, but not falling apart, hon. This ensures they cook quickly and stay tender. Once they’re all pounded, give ’em a light season with a little salt and pepper. Remember, the prosciutto brings a lot of salt to the party, so go easy!

Assemble Your Saltimbocca:

Next up, the fun part! Lay a pounded chicken breast flat. Place two thin slices of prosciutto on top, covering most of the chicken. Then, tuck about 3-4 fresh sage leaves under the prosciutto. I like to press them down gently so they stick. You can use a toothpick to secure the prosciutto and sage if you’re feeling fancy or if your prosciutto is being particularly unruly. Repeat this for all your chicken pieces. I usually do this on a big cutting board, it gets a little crowded, but it works!

Dredge and Sear the Chicken:

Now, grab a shallow dish and put your flour in it. Lightly dredge each chicken piece, prosciutto-side down first, then the other side, just enough to get a thin coating. Shake off any excess. In a large skillet, heat your olive oil over medium-high heat. Once it’s shimmering, carefully place the chicken, prosciutto-side down, into the hot pan. Don’t overcrowd it, hon! Cook in batches if you need to. Let it sear for about 3-4 minutes until that prosciutto is beautifully crispy and golden brown. Flip and cook the other side for another 3-4 minutes, until the chicken is cooked through and golden.

Building the Classic Italian Chicken Saltimbocca Sauce:

Once the chicken is cooked, remove it from the pan and set it aside on a plate, tented with foil to keep it warm. Now, for the magic! Reduce the heat to medium. Pour in your dry white wine, scraping up all those delicious browned bits from the bottom of the pan with a wooden spoon. This is called deglazing, and it’s where all the flavor lives! Let the wine simmer for a minute or two, allowing it to reduce slightly. Oh, the smell at this stage is just heavenly, honestly!

Finishing the Classic Italian Chicken Saltimbocca Sauce:

Next, pour in the chicken broth and let it simmer for another 2-3 minutes until it’s slightly thickened. Now, my favorite part: stir in the unsalted butter. Let it melt and swirl into the sauce, making it rich and glossy. Taste it, hon. Does it need a tiny pinch more salt or pepper? This is your sauce, make it perfect for you! Sometimes I add a tiny squeeze of lemon juice here for extra brightness, if I’m feeling zesty.

Serve Your Delicious Classic Italian Chicken Saltimbocca:

Finally, return the cooked chicken pieces to the pan, nestling them into that glorious sauce for just a minute or two to warm through. Garnish with that chopped fresh parsley if you’re using it. Serve immediately, with plenty of that gorgeous pan sauce drizzled over each piece. Honestly, seeing it on the plate, all golden and saucy, just makes my heart sing. It’s truly a beautiful dish, and you made it!

Storing Your Italian Chicken Saltimbocca

So, you’ve got some leftover Classic Italian Chicken Saltimbocca? Lucky you! Store it in an airtight container in the fridge for up to 3 days. When reheating, I’ve learned a few things the hard way. Microwaving it can sometimes make the sauce separate or the chicken a little rubbery, so I usually avoid that. My go-to is gently warming it in a skillet on the stovetop over low heat, adding a splash of chicken broth or even a tiny bit of water if the sauce looks too thick. This helps bring it back to life without drying out the chicken. The prosciutto might lose some of its crispness, but the flavors are still wonderful. Freezing isn’t ideal for this dish, as the sauce can get a bit grainy and the chicken texture changes, so I’d say enjoy it fresh within a few days!

Ingredient Swaps for Chicken Saltimbocca

Life happens, and sometimes you don’t have every ingredient for Classic Italian Chicken Saltimbocca. I get it! I’ve experimented a bit myself. If you can’t find prosciutto, a very thin slice of smoked ham or even a good quality dry-cured bacon (crisped up first) could work in a pinch, but the flavor profile will change quite a bit, honestly. I tried using pancetta once, and it was tasty, but definitely richer and less delicate than prosciutto. For the sage, if you’re truly in a bind, fresh thyme could offer a different but pleasant aromatic note, though it won’t be the same classic saltimbocca flavor. As for the white wine, if you don’t cook with alcohol, a good quality non-alcoholic chicken broth with a tiny splash of white wine vinegar can mimic some of that acidity, but the depth of flavor from the wine will be missed. I’ve heard some folks use apple juice, but I haven’t been brave enough for that one yet!

Serving Your Italian Chicken Saltimbocca

Oh, the possibilities! Classic Italian Chicken Saltimbocca is such a star, it deserves equally lovely supporting players. I usually serve it with a simple side of pasta, like linguine or fettuccine, tossed with a little olive oil and fresh parsley to soak up all that incredible pan sauce. A creamy polenta is another fantastic option, especially if you want something a bit more comforting and substantial. And honestly, a crusty piece of Italian bread for dipping? Essential! For a lighter touch, I love a fresh green salad with a bright vinaigrette to cut through the richness. And for drinks, a crisp Pinot Grigio or a light-bodied red like a Chianti is just perfect. For a cozy night in, this dish and a good rom-com? Yes please!

The Story of Italian Chicken Saltimbocca

The name “Saltimbocca” itself tells a story, hon! It literally translates to “jumps in the mouth” in Italian, and honestly, that’s exactly what this Classic Italian Chicken Saltimbocca does! It’s a traditional Roman dish, usually made with veal, but chicken has become a popular and delicious alternative. The combination of savory prosciutto and fragrant sage is centuries old, a testament to how simple, quality ingredients can create something truly extraordinary. For me, discovering this recipe felt like uncovering a little piece of culinary history. It wasn’t just a meal, it was an experience, a link to those incredible Italian kitchens where food is made with passion and love. It’s a dish that reminds me of the joy of simple, bold flavors.

Frequently Asked Questions About Chicken Saltimbocca

→ Why is pounding the chicken so important for Classic Italian Chicken Saltimbocca?

Oh, it’s a game-changer, hon! Pounding the chicken ensures it cooks evenly and quickly, preventing some parts from drying out while others are still raw. Plus, it makes the chicken incredibly tender. I learned this the hard way with some unevenly cooked pieces!

→ Can I make this Classic Italian Chicken Saltimbocca without white wine?

You can, but it changes the flavor profile quite a bit. If you prefer not to use wine, a good quality chicken broth with a tiny splash of white wine vinegar can provide some of that necessary acidity. I tried using just broth once, and it was missing that bright zing!

→ How do I get the prosciutto crispy and not soggy?

The trick is to sear the chicken prosciutto-side down first in a hot skillet and don’t overcrowd the pan! Give it enough space to get nice and golden brown. If the pan’s too full, the chicken steams instead of searing, and nobody wants soggy prosciutto, right?

→ What’s the best way to reheat leftover Italian Chicken Saltimbocca?

I always recommend reheating it gently on the stovetop over low heat. Add a splash of chicken broth to the pan if the sauce seems a bit thick. Microwaving can make the chicken tough and the sauce a bit sad, which I discovered after a few unfortunate attempts!

→ Can I use other herbs instead of sage for my Chicken Saltimbocca?

While fresh sage is traditional and truly makes the dish, you could experiment! Fresh thyme or even a bit of rosemary would give it a different, but still lovely, aromatic twist. I’ve tried thyme before, and it was quite nice, though not the classic saltimbocca taste.