Italian Chicken Dinner Recipe with Prosciutto and Sage
Classic Italian Chicken Saltimbocca with prosciutto, sage, and a buttery white wine sauce. Quick, flavorful, and perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
4 boneless, skinless chicken breasts, sliced in half
8 slices prosciutto
8 fresh sage leaves
1/3 cup all-purpose flour
2 tablespoons olive oil
1/3 cup dry white wine
2 tablespoons unsalted butter
Toothpicks (optional)
Salt and pepper to taste
Instructions
-
Slice chicken breasts in half horizontally and pound to ¼-inch thickness.
-
Place 1–2 sage leaves on each cutlet, then top with a slice of prosciutto. Secure with toothpicks.
-
Lightly dredge in flour and shake off excess.
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Heat olive oil in a skillet over medium-high. Sear cutlets prosciutto-side down, 2–3 minutes per side.
-
Remove chicken and pour in white wine to deglaze pan, scraping up bits.
-
Reduce wine slightly, then stir in butter to finish the sauce.
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Return chicken to pan, spoon sauce over top, and warm through.
-
Remove toothpicks and serve immediately.
Notes
Use turkey cutlets or pancetta as substitutes. Chicken broth can replace wine. Make gluten-free with rice flour.