Name: Chicken Saltimbocca
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (pounded to ½-inch thickness); Salt and pepper, to taste; 4 slices prosciutto; 8 fresh sage leaves; 4 slices Fontina cheese (or mozzarella or provolone); ¼ cup all-purpose flour (for dusting); 2 tablespoons olive oil; 2 tablespoons unsalted butter; ½ cup dry white wine; ½ cup low-sodium chicken broth; 1 tablespoon lemon juice; 2 tablespoons unsalted butter; Salt and pepper, to taste

Chicken Saltimbocca

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Chicken Saltimbocca is an Italian-inspired dish featuring tender chicken breasts topped with salty prosciutto and earthy sage, then cooked until golden and finished with a buttery white wine sauce. “Saltimbocca” literally means “jumps in the mouth”—and this savory dish lives up to the name!

Author: Beth
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Sautéed
Cuisine: Italian

Ingredients

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For the Chicken:

4 boneless, skinless chicken breasts (pounded to ½-inch thickness)
Salt and pepper, to taste
4 slices prosciutto
8 fresh sage leaves
4 slices Fontina cheese (or mozzarella or provolone)
¼ cup all-purpose flour (for dusting)
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Sauce:

½ cup dry white wine
½ cup low-sodium chicken broth
1 tablespoon lemon juice
2 tablespoons unsalted butter
Salt and pepper, to taste

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Instructions

Prep the Chicken:
Season chicken breasts with salt and pepper. Lay a slice of prosciutto on top of each piece, then press 2 sage leaves onto the prosciutto. Top with a slice of cheese. Lightly dust the underside (not the prosciutto side) of each breast with flour.
Sear the Chicken:
Heat olive oil and butter in a large skillet over medium-high heat. Place chicken in the skillet, prosciutto-side up. Cook for 4–5 minutes per side, or until chicken is golden and cooked through. Remove to a plate and keep warm.
Make the Sauce:
Deglaze the skillet with white wine, scraping up any browned bits. Simmer for 1–2 minutes, then add chicken broth and lemon juice. Reduce by half (about 3–4 minutes), then whisk in butter to finish the sauce. Season with salt and pepper to taste.
Serve:
Spoon sauce over the chicken and serve immediately. Delicious with mashed potatoes, sautéed spinach, or a simple salad.

Notes

Traditional saltimbocca is made with veal, but chicken makes it more accessible and just as delicious.
Don’t skip pounding the chicken—it ensures quick, even cooking.
Fontina melts beautifully, but any mild melting cheese works well.

Find it online: https://ukfinda.com/chicken-saltimbocca/