Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Saltimbocca With Sage 5.0 (1) 1 Review Our recipe is a delicious take on the traditional veal dish. By Shira Bocar Shira Bocar Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Published on March 28, 2024 Rate PRINT Share Trending Videos Close this video player Photo: Rachel Marek Prep Time: 30 mins Total Time: 40 mins Servings: 4 Chicken saltimbocca is a classic Roman dish that is traditionally made using veal—but our chicken version is just as easy and delicious. In this recipe, we let the flavors of salty, slightly smoky prosciutto, and earthy sage flavor the chicken, and it's served with an easy buttery white wine pan sauce. 14 Sautéed Chicken Breast Recipes for Quick Weeknight Meals What Is Chicken Saltimbocca? Saltimbocca originated in Rome, Italy. It is made by wrapping thin slices of prosciutto and a few leaves of fresh sage around thin cutlets of meat. Traditionally, saltimbocca was made with veal, but this recipe uses chicken instead. Chicken breasts: You can buy chicken cutlets, but we prefer to butterfly and pound boneless skinless chicken breasts ourselves. By doing so, you can ensure that the cutlets are the right thickness. Flour: Once the cutlets are wrapped in prosciutto, they are lightly dredged in some flour before being sautéed. Simply press both sides into flour, then tap off any excess. The flour helps develop a crisp golden brown crust on the chicken breasts when seared. Pan sauce: After cooking the chicken, you don’t want to leave behind any flavor in the skillet. We use white wine and chicken broth to deglaze the pan and create a silky smooth pan sauce. Any leftover flour in the pan will help thicken the sauce. Fried sage: Our recipe is unique because the sage appears twice. It’s wrapped in prosciutto with the chicken, and we also shallow-fry a few more leaves to scatter over the top before serving. How to Butterfly Chicken Breasts You can always ask your butcher to butterfly the chicken for you, but it’s easy if you follow these two simple steps: Slice horizontally: Working with a boneless skinless chicken breast, hold a sharp knife horizontally and start cutting through the middle of the breast, slicing almost but not quite through to the other side. Press it open to lay flat. Pound: Place the meat between two sheets of plastic wrap and, using a meat mallet or something else smooth and heavy (like a rolling pin), carefully but firmly pound the chicken breasts until they reach your desired thickness. The plastic not only keeps your mallet clean, but it also protects the chicken from direct contact with the mallet, which can shred the meat. Serving Suggestions Chicken saltimbocca holds its own as a meaty main. All it needs is a good side dish to make a complete meal. Mashed potatoes or creamy polenta are ideal, but really anything that can soak up some of the delicious white wine sauce is welcome. Try a simple vegetable side dish like steamed summer squash, sautéed green beans, grilled asparagus, or glazed carrots. A bright green salad is always a great option. Juicy sliced tomatoes, drizzled with some olive oil and seasoned with salt and pepper Ingredients Fried Sage 3 tablespoons extra-virgin olive oil 8 to 10 fresh sage leaves Kosher salt Chicken Saltimbocca 4 boneless, skinless chicken breasts (2 pounds total) Kosher salt and freshly ground pepper 8 large fresh sage leaves 4 thin slices prosciutto (3 ounces) ¼ cup unbleached all-purpose flour 2 tablespoons extra-virgin olive oil ¾ cup dry white wine, such as Sauvignon Blanc ¾ cup low-sodium chicken broth 2 tablespoons unsalted butter Directions Rachel Marek Fry sage: In a small saucepan, heat oil over medium‐high. Add sage leaves and fry until crisp, 10 to 15 seconds. Rachel Marek Drain and season: Drain on paper towels and season with salt; set aside. Rachel Marek Butterfly chicken: Butterfly and pound chicken breasts 1/4 inch thick. Rachel Marek Top with sage leaves: Lightly season with salt and pepper; top each with 2 fresh sage leaves. Rachel Marek Wrap in prosciutto: Wrap each with a prosciutto slice. Rachel Marek Dredge in flour: Dredge both sides of wrapped breast in flour, shaking off excess. Rachel Marek Cook chicken in batches: In a large nonstick skillet, heat 1 tablespoon oil over medium‐high. Add 2 chicken breasts and cook until golden brown and cooked through, 4 to 5 minutes per side. (If pan drippings are becoming too dark, wipe out pan.) Transfer to a plate and tent with foil. Repeat with remaining 1 tablespoon oil and chicken. Rachel Marek Deglaze pan: Remove skillet from heat; slowly add wine and broth. Return to high heat and cook, scraping up browned bits with a wooden spoon, until reduced to 1/4 cup, 5 to 6 minutes. Rachel Marek Add butter: Remove from heat; swirl in butter, 1 tablespoon at a time, until melted. Season with salt and pepper. Rachel Marek Serve: Spoon sauce onto plates; top with chicken and scatter with fried sage. Rachel Marek Storage Leftover chicken saltimbocca can be stored in an airtight container in the refrigerator for up to 2 days. Store the sauce separately, since it will heat much faster than the chicken. Reheating The chicken can be reheated on a baking sheet in a 375-degree Fahrenheit oven until the chicken is warm in the center and the prosciutto is crisp again. This should take about 10 minutes. Keep a close eye on it, because chicken can easily overcook and dry out when reheating. Warm the sauce separately on the stovetop or in the microwave. Frequently Asked Questions Can I make saltimbocca with other cuts of meat? You can absolutely make saltimbocca with other cuts of meat. It is traditionally made with veal, but other lean cuts of meat like pork cutlets would well too. Can I make it without sage? Yes, you can make this recipe without the sage. Sage adds a unique burst of flavor, but it can be left out if you’re not a fan. Other herbs like basil or tarragon are worthy swaps. Can I use other meats besides prosciutto? Yes. you can use other meats beside prosciutto. It is a classic, and beloved by many, but for those who don't like it (or who don't eat pork products), there are good substitutions. Similar cured meats like speck or bresaola will work, as long as they are sliced thinly. More Chicken Breast Recipes to Try: Chicken Cordon-Bleu Roll-Ups Parmesan-Crusted Chicken Chicken Piccata Creamy Lemon Chicken With Spinach and Artichokes Creamy Chicken and Mushrooms With Egg Noodles Chicken Divan Originally appeared: Martha Stewart Living, September 2019 Rate It PRINT Updated by Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living.