Restaurant-Style Chicken Saltimbocca

5 from 2 votes

Chicken Saltimbocca is a classic Italian dish with sage, prosciutto and lemon white wine sauce.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 407kcal

Cost: $20

Prepare chicken by slicing it thin, topping it with 1 sage leaf, and then a slice of prosciutto. Smack the prosciutto on to make it stick or thread it with a toothpick. Salt the chicken side and then dredge both sides in flour.
In a large frying pan, heat 1 tablespoon of olive oil to medium-high heat. Place chicken prosciutto side down for 15 seconds and then flip to the chicken side and fry until golden brown, about 5 minutes. Set chicken aside.
In the same pan, add butter and toss in some sage leaves. Once the foaming subsides, add the white wine. Bring to a simmer add the chicken to the sauce and finish cooking the chicken until they reach 165 ℉.
Remove the chicken from the sauce. Add the lemon to the sauce, simmer, and stir for 3-5 minutes until the sauce slightly reduces and thickens.
Pour the sauce over the chicken and serve.

When searing the prosciutto side, you're just trying to get the slightest crust on the prosciutto. You're not cooking it. So just 15 seconds on that side is absolutely plenty.

It is very easy for the white wine sauce to separate and become oily. It should be an opaque yellowish color. If you start seeing the oil separate, add 2 tablespoon of water. Stir it and it should come together and look yellowish and creamy again. Next time, lower your heat just a little bit more for the sauce.