Dinner

Chicken Saltimbocca Recipe

Name: Chicken Saltimbocca Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 lbs. boneless, skinless chicken breasts; 5-6 thin slices authentic thin-sliced prosciutto; 12 fresh, large sage leaves; 3/4 cup dry white wine; 3/4 cup chicken broth; 1 Tbsp gluten-free flour, or Arrowroot powder; 2 Tbsps extra-virgin olive oil; Sea salt and freshly ground pepper to taste; Brown rice, quinoa, green beans, or broccolini would pair nicely with this chicken recipe.; Makes 6 servings

ByJeannette Jaeger January 4, 2026January 4, 2026

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Introduction

Chicken Saltimbocca is a classic Italian dish that combines tender chicken breasts with savory prosciutto and aromatic sage leaves. Finished with a flavorful white wine sauce, this recipe is elegant yet simple enough for a weeknight dinner.

The image shows a blue cooking pot with five pieces of chicken breast inside, each topped with a crispy, thin layer of browned prosciutto. The chicken pieces are light golden in color with a moist texture, resting in a shallow, golden-yellow sauce. Scattered around the chicken are green sage leaves and freshly ground black pepper, adding pops of color and texture. The pot is placed on a white marbled surface with a folded white cloth that has a black grid pattern partially visible at the top right corner. Some loose black peppercorns and fresh green herbs are also on the surface near the pot. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs. boneless, skinless chicken breasts
5-6 thin slices authentic thin-sliced prosciutto
12 fresh, large sage leaves
3/4 cup dry white wine
3/4 cup chicken broth
1 Tbsp gluten-free flour or arrowroot powder
2 Tbsps extra-virgin olive oil
Sea salt and freshly ground pepper to taste

Instructions

Step 1: Slice each chicken breast in half lengthwise. Place each slice between two sheets of plastic wrap or parchment paper and gently pound with a mallet or rolling pin to about 1/4 inch thickness.
Step 2: Season both sides of each chicken slice with sea salt and pepper. Place 2 fresh sage leaves on top of each piece, then wrap each breast with a slice of prosciutto.
Step 3: Heat the olive oil in a heavy skillet over medium heat. Add the chicken breasts in batches and cook until golden brown and cooked through, about 4 minutes per side. Remove the chicken and set aside.
Step 4: Pour the white wine into the hot skillet, stirring constantly and scraping the pan to loosen browned bits. Simmer until the wine reduces and the alcohol cooks off, about 5-6 minutes.
Step 5: In a small bowl, whisk the chicken broth with the flour until smooth. Pour this mixture into the skillet with the wine and stir. As it begins to bubble, the sauce will thicken slightly.
Step 6: Return the chicken to the skillet, nestling it into the sauce. Add a few extra sage leaves if desired. Cook for another minute, spooning hot sauce over the chicken until heated through.
Step 7: Serve the chicken hot with your choice of sides and enjoy!

Tips & Variations

Pair this dish with brown rice, quinoa, green beans, or broccolini for a complete meal.
Use gluten-free flour or arrowroot powder to keep the sauce gluten-free without compromising thickness.
For extra flavor, try adding a squeeze of lemon juice to the sauce just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the texture of the chicken and sauce. Avoid microwaving at high power to prevent the chicken from drying out.