Chicken Saltimbocca

"If you love Proscuitto but are not a big fan of Veal, try my Chicken Saltimbocca. Crispy and savory slices of Proscuitto di Parma layered on tender chicken breast, drizzeled with a delicious white wine and sage sauce."
photo by Brenda Lanzilli photo by Brenda Lanzilli
photo by Brenda Lanzilli
Ready In:




  • 1.Preheat oven to 425 degrees.
  • 2.Lay out thinly sliced chicken breast (pound if they are more than ¼ inch thick). Then top with prosciutto so that one entire surface of breast is covered.
  • 3.Mix flour, salt, and pepper together on plate. Dredge chicken in flour and gently shake off excess.
  • 4.Heat 1 tbsp of olive oil over medium high heat in non stick pan. Working in batches, sautee each breast placing procuitto side down first for about 2-3 minutes on each side. Chicken should have a nice golden brown color to it. Repeat process adding more olive oil as needed for each chicken breast.
  • 5.Place chicken on baking sheet and place on upper rack in oven. Bake for 7-8 minutes.
  • 6.Meanwhile, turn down heat to medium low and add garlic to pan to cook for about 30 seconds. Careful not to burn garlic!
  • 7.Then add white wine to deglaze pan, scraping off brown bits from bottom and sides of pan.
  • 8.Turn up heat and bring wine to a boil and let reduce.
  • 9. Add chicken stock. Roll butter in flour, add to sauce and whisk quickly to prevent clumping. This will thicken the sauce.
  • 10.Add thyme and parsley. Season with salt and pepper to taste.
  • 11.Remove chicken from oven and top with wine sauce. Serve immediately.

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I'm a stay at home wife and mother to two young boys, a 2 1/2 year old and a 6 month old. I love cooking and try to put a healthful and delicious meal on the table for my family every night. I recently began blogging my recipes for family and friends that might be interested in recreating some of my dishes. You can see my other recipes at
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