Chicken saltimbocca is a restaurant-quality dinner built from thin chicken cutlets layered with prosciutto and fresh sage, finished in a bright white wine and butter sauce. This lighter version keeps all the classic flavors while trimming excess fat so you can enjoy an elegant, satisfying meal without the heaviness.
Lighter Chicken Saltimbocca
Traditional Italian saltimbocca usually uses veal wrapped in prosciutto and sage, cooked in butter. In this lighter adaptation, boneless, skinless chicken breasts are pounded thin, layered with prosciutto and fresh sage, then seared and finished in a flavorful white wine and chicken-broth sauce. The result is indulgent and elegant but noticeably lighter than the classic, making it perfect for a special weeknight dinner or date night at home.
Why This Chicken Saltimbocca Belongs on Your Menu
Saltimbocca translates to “jump in the mouth,” and this recipe really lives up to the name: fragrant sage, salty prosciutto and a tangy, buttery pan sauce combine for a dish you’ll crave again and again.
- Indulgent without being heavy: You get rich, layered flavor with less butter and lighter protein.
- Great for date night: It looks and tastes impressive but is simple to prepare.
- Quick and easy: The whole dish cooks on the stovetop in about 20 minutes, making it ideal when time is limited.
Ingredients You’ll Need
Below are the ingredients and basic tools to make chicken saltimbocca. Exact quantities and step-by-step directions are provided in the recipe section further down.
- Chicken breasts – boneless, skinless, sliced into cutlets and pounded thin.
- Prosciutto – thin slices for a salty, savory layer.
- Fresh sage – one leaf per cutlet for classic aromatics; fresh is recommended.
- Butter and olive oil – a small amount of butter for flavor balanced with olive oil for cooking.
- Kosher salt and fresh black pepper – season simply and well.
- All-purpose flour – a light dredge gives the cutlets a slightly crisp exterior.
- Reduced-sodium chicken broth – adds body and depth to the sauce.
- Dry white wine – deglazes the pan and brightens the sauce; substitute extra broth if you avoid alcohol.
- Olive oil cooking spray – or a small drizzle of oil to coat the pan.
How To Make Chicken Saltimbocca
Follow these straightforward steps to assemble and cook chicken saltimbocca at home. The technique is simple: flatten, layer, sear, deglaze and finish in a quick pan sauce.
- Prep the chicken: Slice each breast lengthwise to make two cutlets, place between wax paper and pound to about 1/4-inch thickness. Season with salt and pepper.
- Assemble: Place half a slice of prosciutto at one end of each cutlet, top with a sage leaf, then fold the chicken over and press gently to seal.
- Dredge: Lightly coat each folded cutlet in flour, shaking off excess.
- Sear: Heat a nonstick skillet over medium-high, spray or brush with olive oil, and sauté the cutlets about 1 minute per side until lightly golden. Work in batches as needed.
- Deglaze: Remove the chicken and pour in the white wine, scraping browned bits from the pan to capture flavor.
- Finish the sauce: Add chicken broth and a small pat of butter, return the cutlets to the pan and simmer on low about 5 minutes until cooked through and the sauce is slightly reduced.
- Serve: Plate the cutlets over wilted greens, pasta or mashed potatoes, spoon the sauce over the top and serve immediately.
Tips and Variations
A few simple tricks will help you get perfect saltimbocca every time.
- Add cheese: For a richer version, top with shredded fontina or mozzarella, cover briefly until melted.
- Chill before slicing: Briefly firming the breasts in the freezer for 15–20 minutes makes slicing them into thin cutlets easier.
- Even thickness: Pound each cutlet to an even thickness to ensure quick, even cooking; trim excessively thin edges to avoid toughness.
Serving Suggestions
Chicken saltimbocca pairs beautifully with many sides. Consider:
- Pasta: Toss with a simple oil-and-garlic or light tomato sauce.
- Roasted vegetables: Asparagus, zucchini or cherry tomatoes roasted with olive oil and herbs.
- Wilted greens: Baby spinach sautéed with garlic balances the savory chicken.
- Mashed potatoes: Creamy mash soaks up the sauce.
- Green salad: A crisp arugula or mixed greens salad lightens the plate.
- Crusty bread: Perfect for mopping up the pan sauce.
- Risotto: A creamy risotto complements the dish for a special occasion.
Proper Storage
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Wrap individual portions tightly and freeze up to 2 months; thaw before reheating.
- Reheating: Warm gently in a 300°F oven covered with foil to retain moisture, or reheat on the stovetop over medium-low until warmed through.
Recipe: Chicken Saltimbocca
Ingredients
- 3 boneless, skinless chicken breasts (about 8 oz each), halved into 6 cutlets
- 3 slices prosciutto, each cut in half
- 6 fresh sage leaves
- 1/4 cup all-purpose flour (or gluten-free flour blend)
- Olive oil cooking spray or 1–2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup dry white wine (or additional chicken broth)
- 3/4 cup reduced-sodium chicken broth
- 1 tablespoon butter or dairy-free butter
Instructions
- Slice each breast lengthwise to make two cutlets, for a total of 6. Cover with wax paper and gently pound to about 1/4-inch thickness. Season lightly with salt and pepper.
- Place a half slice of prosciutto on one end of each cutlet, top with a sage leaf, fold the chicken over and press the edges to seal.
- Put the flour in a shallow bowl and lightly dredge each cutlet, shaking off excess.
- Heat a nonstick skillet over medium-high. When hot, spray or brush with oil. Sear the cutlets about 1 minute per side, working in batches as needed, until golden. Remove to a plate.
- Deglaze the pan with the white wine, scraping any browned bits from the bottom. Let the wine reduce slightly for 30–60 seconds.
- Add the chicken broth and butter, return the cutlets to the pan, and simmer on low for about 5 minutes until cooked through and the sauce slightly thickens.
- Serve over wilted greens, pasta or mashed potatoes and spoon the pan sauce over the top.
Notes
If you don’t use wine, substitute an equal amount of chicken broth. For a dairy-free version, use a vegan butter alternative. For gluten-free flour, use a 1:1 GF baking flour that you prefer.
Nutrition (per serving)
Calories: ~155 • Protein: ~22 g • Carbs: ~4.5 g • Fat: ~4.3 g • Fiber: ~0.2 g