What’s in chicken saltimbocca?
This easy Italian chicken dinner recipe features a handful of bold ingredients that come together in a beautiful medley of flavor!
Chicken Breasts: Saltimbocca (saltinbocca) is an Italian dish that is traditionally made with veal. For my version, I swapped the veal for chicken breast. Dry-Cured Ham: You can use parma or proscuitto. White Wine: Always use a wine that you actually enjoy the taste of! If you wouldn’t drink it, don’t cook with it.
What if I don’t want to use wine?
You can substitute the wine with either chicken or vegetable broth. Just be aware that the wine plays a big part in adding flavor to the sauce.
How to Store and Reheat
Store any leftovers you may have in an airtight container in the fridge for up to 3 days. To reheat, you can pop it in the microwave for 30 seconds at a time until warmed through.
How to Freeze
You can freeze this Italian chicken dish for up to 3 months. Just be sure to let it fully cool to room temperature prior to freezing. When you’re ready to reheat it, allow it to slowly thaw in the refrigerator first. Note that the texture of the dry-cured ham may be different once frozen.
Notes from the Test Kitchen
You can add chopped sage leaves to the sauce to increase the sage flavor. Or add a bit of lemon zest for a fresh kick. In some Italian regions they add cheese to the meat. If you want to try that put sage first, then cheese and finish with the ham. It’s best you stick with flattened chicken breast (and not thighs) for this recipe. The flat breast is perfect to lay the ham and sage on top and it cooks evenly all the way through.
How to Make Chicken Saltimbocca Step by Step
Prepare the chicken breasts: Slice 2 chicken breasts in half to create 4 thin breasts. Place a sheet of parchment paper on each one and beat with a meat mallet. Assemble the dish: Place 1 slice of cured ham and 1 sage leaf on each chicken breast. Secure in place with a toothpick. Dredge the chicken: Place 1 tbsp all-purpose flour on a shallow plate. Dredge the underside of the chicken in flour and shake off the excess. Brown the ham: Heat 2 tbsp butter and 2 tbsp olive oil over high heat to melt the butter. Add the chicken ham-side down and cook for just 3-4 minutes to brown the ham. Add wine and keep cooking: Flip the chicken over. Add pepper to taste. Cook for 2 minutes and add 1 cup white wine. Lower the heat to medium-low and cook for another 3-4 minutes before transferring the meat to a plate. Finish cooking: Whisk in 3 tbsp butter. Let the sauce reduce for another few minutes to thicken. Add salt and pepper to taste. Return the meat to the pan and serve!
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