Chicken Saltimbocca Recipe

Prep the chicken

Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or heavy skillet, gently pound each breast to an even thickness of about 1/4 to 1/2 inch. Trim any large fat pieces and pat dry with paper towels.

Season and assemble

Mix the flour, salt and pepper on a shallow plate. Lightly dredge each flattened chicken breast in the seasoned flour, shaking off excess. Lay one prosciutto slice over each floured breast, then tuck 3-4 sage leaves under the prosciutto (or lay them on top) so they adhere to the chicken.

Brown the chicken

In a large skillet over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. When the fat is hot and shimmering, add two assembled breasts, prosciutto-side down first. Cook 2-3 minutes until prosciutto is crisp and browned, then flip and cook the other side 2-3 minutes until golden and cooked through (internal temperature 74°C / 165°F). Transfer cooked breasts to a warm plate and tent with foil. Repeat with remaining tablespoon butter and tablespoon olive oil and remaining chicken.

Make the pan sauce

Reduce heat to medium. Add the white wine to the skillet to deglaze, scraping browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 2 minutes. Add the chicken stock and continue to simmer 1-2 minutes.

Finish the sauce

Stir in lemon juice and lemon zest. If you prefer a thicker sauce, mix cornstarch with cold water to make a slurry and whisk into the simmering sauce; cook 1 minute until slightly thickened. Turn heat to low and whisk in the remaining 1 tablespoon butter until glossy. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Serve

Return the chicken to the skillet for 30–60 seconds to heat through and coat with sauce. Plate the chicken, spoon pan sauce over each portion, and garnish with any reserved sage leaves or a twist of lemon. Serve immediately.