Sage & Prosciutto Chicken Saltimbocca Recipe
Sage & Prosciutto Chicken Saltimbocca Recipe photo by Taste of Home

Sage & Prosciutto Chicken Saltimbocca Recipe

Read Reviews
5 6 7
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 chicken breast half with 2 tablespoons sauce equals 355 calories, 17 g fat (5 g saturated fat), 128 mg cholesterol, 1070 mg sodium, 5 g carbohydrate, trace fiber, 43 g protein.


  1. 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.
  2. 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.
  3. 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.
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.

Reviews for Sage & Prosciutto Chicken Saltimbocca

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 15, 2012

"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 May. 24, 2012

"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 May. 24, 2012

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

Reviewed May. 8, 2012

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

Reviewed Apr. 28, 2012

"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!"

Loading Image