Chicken Saltimbocca
Prep time
Cook time
Total time
Saltimbocca alla Romana is made with veal. We adapted the flavors to chicken for a quick weeknight dinner.
Recipe type: Entree
Cuisine: Italian
Serves: 3
  • 3 Thin-sliced Chicken Breasts
  • 3 thin slices Prosciutto
  • 8 sage leaves
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • ¼ cup white wine
  1. Lay Chicken Breasts on a plate and place a sage leaf in the center of each one.
  2. Cover each of them with a thin slice Prosciutto.
  3. In a large skillet, over medium heat, melt Butter and add Olive Oil.
  4. Fry sage leaves in butter & oil until crisp, then remove from pan - you can keep these to use for garnish, if you wish.
  5. Gently slide chicken into the heated pan, Prosciutto-side down
  6. Cook for 5 minutes on each side, or until chicken is cooked through.
  7. Place on plate, Prosciutto-side up.
  8. Deglaze the pan with ¼ cup white wine and drizzle sauce over chicken.
Recipe by Create Amazing Meals at