European Italian Main Dishes Chicken Chicken Saltimbocca 4.7 (55) 48 Reviews 19 Photos Chicken saltimbocca is quick, easy, and so delicious! Saltimbocca is a traditional Italian dish made with veal, but I prefer to use chicken cutlets. Once you taste the mouthwatering combination of chicken, sage, and prosciutto in a buttery sauce, you'll know why Italians love it so much. Submitted by SandyG Updated on December 1, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 19 19 19 19 19 Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Chicken saltimbocca, chicken cutlets wrapped in prosciutto and flavored with sage, is an Italian dish that's worthy of company. It feels super fancy, but it's surprisingly simple to make at home. Chicken Saltimbocca Ingredients These are the ingredients you'll need to make this chicken saltimbocca recipe at home: · Chicken: This saltimbocca starts with chicken cutlets.· Seasonings: Season the chicken with salt and pepper.· Sage: Fresh sage leaves add bright, earthy flavor.· Prosciutto: Each chicken cutlet is wrapped in two slices of prosciutto.· Olive oil: Olive oil keeps the chicken moist and prevents it from sticking to the pan.· Wine: Use a dry white wine, such as sauvignon blanc or pinot grigio.· Broth: Use store-bought or homemade chicken broth.· Butter: Butter gives the sauce richness and flavor. Cook’s Note If using small sage leaves, use about 5 per cutlet. How to Make Chicken Saltimbocca You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make chicken saltimbocca: 1. Season the cutlets, then place sage on top of each cutlet. Wrap in prosciutto.2. Cook the cutlets in a skillet with olive oil. Remove the chicken from the skillet.3. Add wine and bring to a simmer. Add the broth and continue simmering until reduced.4. Remove from heat and stir in the butter. Drizzle each cutlet with sauce before serving. What to Serve With Chicken Saltimbocca Looking for delicious serving inspiration? We've got you covered! Try pairing your chicken saltimbocca with one of these mouthwatering dishes: · Arugula Salad with Citrus Vinaigrette· Gourmet Mushroom Risotto· Tomato Mozzarella Salad· Italian Peas· Creamy Parmesan Polenta For more ideas, explore our entire collection of Italian Side Dishes. How to Store Chicken Saltimbocca Store your leftover chicken saltimbocca in a shallow, airtight container in the refrigerator for up to five days. Reheat in the microwave or in the oven. Allrecipes Community Tips and Praise "SO good," raves Lonnie. "Added a few capers at the end and a little garlic powder with the salt and pepper. Quick and easy. I could serve this to company!" "This dish was delicious," according to jp. "The only thing I changed was to add 2 tbsp. of cornstarch to the wine sauce to thicken it up a bit. I will definitely put this into the rotation!" "Because the deli in my market was closed for remodeling, I substituted the prosciutto with bacon," says powellsandrayshepard. "It was delicious." Editorial contributions by Corey Williams Ingredients 8 (6 ounce) chicken cutlets 1 teaspoon salt ½ teaspoon black pepper 16 large fresh sage leaves 16 thin slices prosciutto 3 tablespoons olive oil 1 cup dry white wine 1 cup low-sodium chicken broth ½ stick butter Directions If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness using the flat side of a meat mallet or the bottom of a small, heavy skillet. Season with salt and pepper. Place 2 large sage leaves on top of each cutlet, then wrap 2 slices prosciutto crosswise around each cutlet, holding sage in place. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons olive oil and remaining 4 cutlets. Pour wine into the same skillet; simmer, scraping up any browned bits with a wooden spoon, about 1 minute. Pour in broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat; add butter and swirl the skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet to serve. I Made It Print Nutrition Facts (per serving) 350 Calories 19g Fat 1g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 350 % Daily Value * Total Fat 19g 24% Saturated Fat 7g 36% Cholesterol 116mg 39% Sodium 694mg 30% Total Carbohydrate 1g 0% Total Sugars 0g Protein 36g 73% Calcium 26mg 2% Iron 1mg 7% Potassium 243mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved