Lighter Chicken Saltimbocca
Chicken Saltimbocca is a variation of the traditional Italian dish Saltimbocca, which typically features veal cutlets wrapped with prosciutto and sage. I order this dish all the time from my favorite Italian restaurant, but theirs is loaded with butter (butter makes everything taste soo good!). In this lighter adaptation, chicken breasts are used instead of veal, maintaining the essence of the dish while providing a lighter poultry alternative. More popular chicken breast recipes you can try, Marry Me Chicken or Chicken Piccata.
What is Saltimbocca?
Saltimbocca, the name of this classic Italian dish translates to “jump in the mouth” which is traditionally made with veal cutlets wrapped with prosciutto and sage, quickly cooked in butter and oil, and occasionally topped with melted cheese.
Ingredients
See exact measurements in the recipe card below:
Chicken breasts pounded thin: Tender chicken breasts flattened to perfection. Thin Slices Prosciutto: Thin, salty Italian cured ham. Fresh sage leaves: Fragrant herb with earthy undertones. Butter and olive oil: Rich, flavorful fats for cooking. Kosher salt and fresh pepper: Seasonings for taste. Flour: Used for coating the chicken for a crispy exterior. Reduced sodium chicken broth: Provides a flavorful base for the sauce. Dry White wine: Use anything you drink, like Sauvignon blanc or Pinot Grigio, it adds depth and acidity to the sauce. Omit if you don’t drink alcohol and use more broth. Olive oil cooking spray: Light coating for cooking.
How To Make Chicken Saltimbocca
Variations
Add some cheese, like fontina cheese or mozzarella on top at the end and cover a few minutes so it melts.
Serving Suggestions
Chicken Saltimbocca pairs well with various side dishes that complement its flavors and textures. Here are some options:
More Chicken Breast Recipes You Will Love
Marry Me Chicken Chicken Parmesan Air Fryer Chicken Cutlets Chicken Florentine Chicken Piccata
