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Sage & Prosciutto Chicken Saltimbocca

 Sage & Prosciutto Chicken Saltimbocca
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

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Sage & Prosciutto Chicken Saltimbocca (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.