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Crispy Chicken Saltimbocca with Lemon White Wine Sauce

crispy chicken saltimbocca - featured image
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A quick and easy Italian-inspired dish featuring crispy prosciutto-wrapped chicken breasts served with a bright, silky lemon white wine sauce. Perfect for weeknight dinners or casual entertaining.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, pounded thin
  • 6 thin slices prosciutto
  • 12 large fresh sage leaves, washed and patted dry
  • ½ cup all-purpose flour (60 grams), or gluten-free flour as substitute
  • 3 tablespoons unsalted butter (about 45 grams)
  • 2 tablespoons extra virgin olive oil
  • ¾ cup dry white wine (180 ml), such as Pinot Grigio or Sauvignon Blanc
  • 3 tablespoons fresh lemon juice (from one medium lemon)
  • 2 cloves garlic, minced
  • ½ cup chicken broth (120 ml), low-sodium preferred
  • Salt and freshly ground black pepper, to taste
  • Handful of fresh parsley, chopped for garnish

Instructions

  1. Place one chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound it to about ¼ inch (6 mm) thickness. Repeat with remaining breasts.
  2. Lightly season both sides of each chicken cutlet with salt and pepper. Spread the flour on a shallow plate and dredge each piece, shaking off excess.
  3. Lay a sage leaf on one side of each chicken breast, then top with a slice of prosciutto, pressing gently so it sticks.
  4. In a large skillet, heat olive oil and 2 tablespoons butter over medium heat until shimmering but not smoking.
  5. Place the chicken saltimbocca, prosciutto side down, in the hot pan. Cook for about 3-4 minutes until the prosciutto is crispy and golden brown. Flip carefully and cook the other side for another 3 minutes until chicken is cooked through (internal temperature 165°F / 74°C).
  6. Transfer cooked chicken to a plate and tent loosely with foil to keep warm while you make the sauce.
  7. Lower heat to medium-low. Add minced garlic to the skillet and sauté briefly until fragrant (about 30 seconds). Pour in white wine, chicken broth, and fresh lemon juice. Stir gently, scraping any browned bits from the pan.
  8. Let the sauce simmer for 4-5 minutes until it slightly thickens and reduces by about a third. Stir in the remaining 1 tablespoon of butter off heat for a silky finish. Taste and adjust seasoning with salt and pepper.
  9. Spoon the lemon white wine sauce over the chicken saltimbocca. Garnish with freshly chopped parsley and serve immediately.

Notes

Do not overcrowd the pan to maintain crispiness. Use medium heat to avoid burning prosciutto. Rest chicken under foil after cooking to keep juices locked in. Sauce should be reduced to a light, velvety texture. For dairy-free, substitute butter with olive oil and chicken broth with vegetable broth. Optional oven finish at 375°F for 10 minutes after searing ensures perfectly cooked chicken.

Nutrition

Keywords: chicken saltimbocca, crispy chicken, lemon white wine sauce, Italian chicken recipe, prosciutto chicken, quick chicken dinner, weeknight dinner, easy chicken recipe

Find it online: https://evabake.com/crispy-chicken-saltimbocca-recipe-easy-homemade-with-lemon-wine-sauce/