Chicken Saltimbocca Recipe

This recipe highlights the flavor of sage and substitutes the veal traditionally used in this dish with chicken breasts.


  • 4 small, boneless skinless chicken breast halves
  • Salt and pepper
  • 8 fresh sage leaves
  • 8 thin slices prosciutto
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. olive oil
  • 1/2 cup dry white wine


  1. Place chicken breasts between 2 sheets of plastic wrap.
  2. Using a meat mallet, pound the chicken to 1/4" thick cutlets.
  3. Season chicken with salt and pepper and place 2 sage leaves and 1 slice of prosciutto on each cutlet.
  4. Secure cutlets with toothpicks.
  5. In a large, heavy sauté pan, heat butter and oil over high heat and place 2 chicken cutlets, prosciutto side down, in pan for 30 seconds.
  6. Turn chicken over and cook until chicken is cooked through.
  7. Transfer saltimbocca to a platter and keep warm as you cook the remaining cutlets.
  8. Pour off oil from pan and return to high heat.
  9. Add wine and deglaze, scraping up brown bits with a wooden spoon.
  10. Boil wine until reduced to about 1/3 cup.
  11. Discard toothpicks and serve saltimbocca drizzled with the reduction sauce.

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