Chicken Saltimbocca Recipe
Chicken breast layered with prosciutto and sage, sautéed to golden perfection, melted provolone, and finished with a savory white wine butter sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
- 2
Layer the Ingredients
Lay 2 slices of prosciutto on each chicken breast, followed by 4 sage leaves. Press them down gently to ensure they adhere to the chicken.
- 3
Dredge the Chicken
Spread the flour on a plate and season it with salt and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess flour.
Cooking
- 4
Sauté the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts, prosciutto side down, and cook for about 4-5 minutes until golden brown.
- 5
Flip and Add Cheese
Flip the chicken breasts over and place a slice of provolone cheese on top of each breast. Cook for an additional 4-5 minutes, or until the cheese is melted and the chicken is cooked through.
- 6
Make the Sauce
Remove the chicken from the skillet and keep warm. In the same skillet, add the butter and white wine. Scrape up any browned bits from the bottom of the skillet and let the sauce simmer for 2-3 minutes until slightly reduced.
- 7
Serve
Return the chicken to the skillet to coat with the sauce briefly. Serve the chicken saltimbocca drizzled with the white wine butter sauce.
