Chicken Saltimbocca

Although there’s some debate on this dish’s exact city of origin, what is certain is that the region of Lazio, where Rome is located, has adopted it as their own. As a result, saltimbocca is widely considered a classic Roman dish. It’s traditionally made with veal, but chicken has become a common substitute in saltimbocca recipes due to the cost of veal. Personal opinions about veal have also made it less prevalent in the United States.

But fear not, chicken has come to the rescue as a deliciously juicy and full-flavor replacement. Pounded thin and topped with fresh sage and prosciutto, this chicken saltimbocca has all the classic Roman dish’s herbal, salty citrus flavor, and it comes together in under 30 minutes. Think of all the extra time you’ll have to enjoy the guests at your next dinner. However, you may want to keep the quick and easy part a secret because, after one bite, they won’t believe you anyway.

Chicken Saltimbocca Ingredients

• Flour: All-purpose flour is the best choice for dredging the chicken to create a crisp outer layer that holds in the chicken’s juices, and it also thickens the sauce.
• Chicken breast: Boneless, skinless chicken breast halves get pressed thin to mimic the texture of the classic veal, “saltimbocca all Romana.”
• Sage: Fresh, whole sage leaves are what give saltimbocca its herbal and subtle earthy flavor.
• Prosciutto: Italian for “ham,” prosciutto is made by coating a high-quality pork leg with salt and allowing it to draw out all the moisture, or “cure” the meat. Because the salt absorbs the moisture, the pork is free from bacteria and safe to consume despite not being cooked. The process takes a year or more, and the final result yields salty and delicate meat with concentrated pork flavor. If you’re new to using this old-world Italian ingredient, we have a list of prosciutto recipes to explore.
• Olive oil: Extra virgin olive oil is the highest quality and imparts the most flavor in the saltimbocca.
• Butter: Added to the skillet with the olive oil, butter adds flavor and a silky, rich texture to the sauce.
• Chicken broth: The broth deglazes the pan and is the base ingredient for the sauce that will cover this sage and prosciutto chicken saltimbocca.
• Lemon juice: The lemon juice adds both a citrusy zing of flavor and acid to counterbalance the salty prosciutto.
• White wine: White wine partners with the lemon juice to add acidity and brightness to the dish. If you’d rather not use wine, you can use additional chicken broth instead.
• Lemon slices and fresh sage (optional): Lemon slices and fresh sage garnish the finished chicken saltimbocca dish.

Directions

Step 1: Season and coat the chicken

ERIC KLEINBERG FOR TASTE OF HOME

Place 1/2 cup of the flour in a shallow bowl, and set it aside. Using a meat tenderizer or mallet, flatten the chicken breast halves to 1/4-inch thickness. Season both sides with salt and pepper, then top each piece with two sage leaves and two slices of prosciutto, pressing to adhere. Dredge the chicken in the flour to coat it, shaking off any excess.

Editor’s Tip: Before flattening the chicken, place a single breast between two pieces of plastic wrap or inside an unsealed zipper bag.

Step 2: Cook the chicken

ERIC KLEINBERG FOR TASTE OF HOME

In a large skillet, heat the olive oil and butter over medium heat. Cook the chicken for three to four minutes on each side or until it’s lightly browned and no longer pink. Remove it and keep it warm.

Step 3: Make the sauce

ERIC KLEINBERG FOR TASTE OF HOME

In a small bowl, whisk the chicken broth, lemon juice, white wine and remaining 2 teaspoons of flour. Add the mixture into the hot skillet, stirring to deglaze the pan and remove the bits of fond. Bring the broth mixture to a boil, then reduce the heat to medium-low. Continue to cook, stirring frequently, for one minute or until the sauce has thickened. Spoon the sauce over the chicken, and serve it garnished with lemon slices and sage, if desired.

ERIC KLEINBERG FOR TASTE OF HOME

Chicken Saltimbocca Variations

• Try it with pork: Substitute the chicken with pounded thin pork chops or cutlets for a different, richer flavor profile.
• Go alla Romana: If you’re not opposed to it, try making a classic veal saltimbocca. Simply follow the recipe but substitute the chicken breasts with veal cutlets.
• Spice it up: Add a pinch of crushed red pepper flakes to the seasoning before pan-frying, or add a spoonful of Italian Calabrian chili paste to the simmering sauce for a little heat.

How to Store Chicken Saltimbocca

To store the sage and prosciutto chicken, transfer the leftovers to an airtight container, and refrigerate them for three to four days. When you’re ready to enjoy it again, simply reheat the dish in the oven at 350°F until it’s warmed through, or you can heat it in the microwave.

Can you freeze this recipe for chicken saltimbocca?

You can. To freeze it, allow the dish to cool completely, then transfer it to an airtight container or wrap it tightly in aluminum foil and place it in a freezer-safe bag. Chicken saltimbocca will keep well in the freezer for up to four months. When you’re ready to eat it, thaw the dish in the refrigerator overnight and reheat it in the oven at 350° until it’s fully warmed through.

Chicken Saltimbocca Tips

ERIC KLEINBERG FOR TASTE OF HOME

What pairs well with saltimbocca chicken?

This classic Italian dish works well with a variety of side dishes. Some of my favorites are Italian roasted potatoes, lemon and pea risotto, garlic green beans or an earthy beet salad.

Can I make this chicken saltimbocca recipe gluten-free?

Yes, you can. To make this chicken saltimbocca gluten-free, substitute the all-purpose flour with a gluten-free variety and follow the recipe accordingly. It’s also a good idea to read the label of the chicken broth, as wheat can be a sneaky ingredient in some products.

Can I use chicken thighs instead of chicken breasts?

Yes, you can. In fact, that is my favorite substitution, as chicken thighs are juicier and more flavorful than breasts. Just be sure to check that the internal temperature reaches 165° before serving, as thigh meat can take a little longer to cook.