[X]

Home > Recipes > Sage & Prosciutto Chicken Saltimbocca

Sage & Prosciutto Chicken Saltimbocca Recipe

Sage & Prosciutto Chicken Saltimbocca Recipe photo by Taste of Home

Read reviews (7)

Rate recipe

The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. —Trisha Kruse, Eagle, Idaho

This recipe is:

Quick

[X]

Rate Sage & Prosciutto Chicken Saltimbocca Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sage & Prosciutto Chicken Saltimbocca Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1/2 cup plus 2 teaspoons all-purpose flour, divided
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
8 fresh sage leaves
8 thin slices prosciutto or deli ham
2 tablespoons olive oil
1 tablespoon butter
1/2 cup chicken broth
2 tablespoons lemon juice
2 tablespoons white wine or additional chicken broth
Lemon slices and fresh sage, optional

Directions

Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat.
In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm.
In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired. Yield: 4 servings.

Nutritional Facts 1 chicken breast half with 2 tablespoons sauce equals 355 calories, 17 g fat (5 g saturated fat), 128 mg cholesterol, 1,070 mg sodium, 5 g carbohydrate, trace fiber, 43 g protein.

Originally published as Sage & Prosciutto Chicken Saltimbocca in Taste of Home April/May 2012, p91

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

More recipes like this:

Rosemary Roasted Potatoes and Asparagus

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Sage & Prosciutto Chicken Saltimbocca

Sage & Prosciutto Chicken Saltimbocca

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-7) of 7 reviews

Sort Reviews:

Reviewed on Aug. 20, 2012 by gretcheepoo

Loved it! I made this with the potatoes and asparagus shown in the picture. I used thinly sliced chicken breasts to make it even faster since I didn't have to pound out the chicken breasts. The prosciutto crisps perfectly and the chicken with the sauce was very juicy. When I make it again, I'm going to leave off the sage leaves because for me it was more decoration than anything. I can always add some chopped sage or sage leaves to the flour mixture or sauce. Even with that, I thought this was a great recipe.

Reviewed on Jun. 15, 2012 by angelasandoval

In the past I've made chicken saltimbocca but the chicken was rolled with the proscuitto and sage inside. This version was much easier to put together. But the other recipe had you deglaze the pan with broth, juice and wine and then simmer the chicken briefly. Liked how the flavor soaked into the chicken that way. Next time I'll just combine the best of both recipes.

Reviewed on May. 24, 2012 by schweitzerca

Made the whole meal pictured (Rosemary Roasted Potatoes & Asparagus and Orange Chocolate Ricotta Pie) featured in the magazine. A really special Italian meal. Not that difficult so I made it while we were in Hilton Head Island for a week. My Mom and sister were impressed!

Reviewed on May. 24, 2012 by beandancer

Wonderful recipe! Quick and easy, and always a hit. Great mix of flavors.

Reviewed on May. 08, 2012 by TessaMB

I used ham instead of prosciutto since that is what I had on hand. It turned out delicious. A definite do-over!

Reviewed on Apr. 28, 2012 by AnneS47

I made this last Sunday for dinner with our neighbors. Everyone raved over it and my neighbors who are "foodies" thought it was restaurant quality. Will definately make this again!

Reviewed on Apr. 01, 2012 by aug2295

I'm usually reluctant to try something new for Sunday dinner, but something about this told me I would love it. I did indeed, and so did my whole family. We are not crazy about sage so I used tarragon instead. Delicious!