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Chicken Saltimbocca

Crispy prosciutto and sage lined chicken breasts cooked in white wine and butter.
Chicken Saltimbocca

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Servings: 2
Total Time: 25 minutes
Recipe by: Frankie


2 boneless skinless chicken breast pieces (about 8 oz each)
4 fresh sage leaves
4 slices prosciutto
2 TBSP olive oil
2 TBSP unsalted butter
1/4 cup dry white wine
1/2 cup chicken broth


1. Pound the chicken breasts to flatten a bit and so they're an even thickness. Generously season both sides of the chicken breasts with salt and pepper. Place 2 sage leaves on top of each chicken breast and then press 2 pieces of prosciutto on top of each breast making sure the prosciutto sticks to the chicken.

2. Heat the oil in a large skillet over medium heat. Cook the chicken prosciutto side down for about 3 minutes, flip the chicken and cook 3 more minutes. Remove chicken from the pan and set aside.

3. Discard any excess oil and wipe out the pan. Whisk the chicken broth, white wine and butter together in the pan over medium heat. Return the chicken to the pan prosciutto side up and simmer until chicken is cooked through, about 5 minutes depending on how thick your chicken breasts are.

4. Pour any sauce left in the pan over top of the chicken and allow to rest 10 minutes before serving.


Shown above with Spinach & Parmesan Orzo

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Chicken Saltimbocca

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