Chicken Saltimbocca

Saltimbocca, the way it should be

I learned to make this dish years ago working in professional kitchens and it has stayed in my rotation ever since. Saltimbocca means "jump in the mouth" in Italian, and once you taste it you'll understand why. The key is pounding the chicken breasts thin. It reduces cooking time, creates more surface area for the flour dredge, and gives you a more tender result than a thick cutlet ever could.

This sauce is built from browned bits left in the pan after searing. White wine and butter go in over low heat, everything gets scraped up, and what comes out is a rich, velvety sauce that ties the whole dish together. I love serving this alongside Cheesy Scalloped Potatoes or Sautéed Asparagus, or pairing it with a glass of Caymus-Suisun The Walking Fool for a proper date night dinner.

What goes in the pan

• Chicken breasts: pounded to about ¼ inch thickness. Even thickness means even sear and a tender result. Boneless chicken thighs work well too.
• Prosciutto: thinly sliced. Two pieces per breast gives you the right ratio of salt and crispiness.
• Sage: fresh only. Dried won't crispy properly in the pan.
• Parmesan: freshly grated melts more smoothly over the finished dish.
• White wine: any dry white works.
• Butter: salted, divided between the sear and the pan sauce.

👉 see recipe card below for exact quantities.

HOw to make it

1. Season the flour. Combine flour, salt and pepper in a shallow dish.
2. Dredge the chicken. Press each breast into the flour on both sides and shake off the excess. A light, even coat gives you the best crust.
3. Sear the chicken. Heat olive oil and 3 tablespoons butter over medium heat. Four minutes per side undisturbed until lightly golden.
4. Crisp the prosciutto. In the same pan over low heat, 1 to 2 minutes flat until delicately crispy.
5. Crisp the sage. 2 to 3 minutes in the pan until slightly crispy.
6. Build the sauce. Add remaining butter, garlic, and white wine. Scrape up the browned bitss from the bottom of the pan. That's where the flavor lives.
7. Warm the chicken through. Return to the pan on low heat for 5 minutes.
8. Plate and finish. Top with prosciutto, crisped sage, and pan sauce. Finish with freshly grated parmesan.

Make ahead and storage

• Make ahead: the flour dredged chicken can be prepped a few hours in advance and refrigerated on a plate until ready to cook.
• Store: refrigerate leftovers in an airtight container for up to 3 days.
• Reheat: warm gently in a sauté pan with a little olive oil over medium low heat. The microwave works too but the crust softens.
• Freeze: not recommended. The sauce and prosciutto don't hold up well once thawed.

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