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Chicken Saltimbocca With Lemon Sauce

The first time I tasted Saltimbocca, I was a wide-eyed culinary student in Rome, completely overwhelmed by the symphony of flavors Italy so effortlessly produces. I remember wandering into a small trattoria tucked away on a cobblestone street, lured in by the aroma of herbs and sizzling butter. The dish arrived, a humble-looking piece of chicken, yet the combination of the salty prosciutto, fragrant sage, and bright lemon sauce created a flavor explosion that transported me. That moment ignited my passion for simple, elegant dishes that deliver incredible taste, a philosophy I carry into my cooking even today.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 4
Dietary Type: Not Gluten-Free

Ingredients

4 boneless skinless chicken breast halves
8 large fresh sage leaves
8 slices prosciutto (about 3 ounces, thinly sliced)
½ cup all-purpose flour, plus 2 teaspoons all-purpose flour
1 tablespoon butter
1 ½ tablespoons olive oil
2 tablespoons dry white wine
½ cup low sodium chicken broth
2 tablespoons fresh lemon juice
Salt and pepper to taste

Equipment Needed

Plastic wrap
Mallet
Large nonstick skillet
Small bowl
Whisk
Platter

Instructions

Begin by preparing the chicken. Place each chicken breast half between two sheets of plastic wrap on your work surface. Using a mallet, pound the chicken until it reaches a uniform thickness of about ⅓ inch. This ensures even cooking and tenderizes the meat.
Season the flattened chicken generously with salt and pepper. Don’t be shy with the seasoning, as this is the foundation of the flavor.
Now, add the aromatic layer. Place 2 fresh sage leaves atop each chicken breast half. The sage will infuse the chicken with its distinctive, earthy flavor.
Layer 2 slices of prosciutto on top of the sage leaves, pressing gently to help them adhere to the chicken. The prosciutto will add a salty, savory element that complements the sage beautifully.
Spread ½ cup of all-purpose flour on a plate. Turn each chicken breast in the flour to lightly coat both sides. This light coating will help the chicken brown beautifully in the pan. Shake off any excess flour to avoid a gummy texture.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of butter and 1 ½ tablespoons of olive oil to the skillet. The combination of butter and oil adds richness and prevents the butter from burning.
Carefully add the chicken to the hot skillet, prosciutto side down. Cook for 4 minutes, allowing the prosciutto to crisp and the chicken to develop a golden-brown crust.
Turn the chicken over and cook just until it is cooked through, about 3 minutes. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure doneness, being careful not to overcook it.
Transfer the cooked chicken to a platter and cover it loosely to keep warm. Reserve the skillet with the flavorful drippings for the sauce.
In a small bowl, whisk together 2 tablespoons of dry white wine with the remaining 2 teaspoons of all-purpose flour. This mixture will help thicken the sauce.
Add ½ cup of low sodium chicken broth and 2 tablespoons of fresh lemon juice to the same skillet used to cook the chicken. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. These browned bits, also known as fond, are packed with flavor and will enrich the sauce.
Add the wine mixture to the skillet and whisk constantly until the sauce thickens slightly, about 30 seconds. Be careful not to overcook the sauce, as it can become too thick and pasty.
Season the sauce to taste with salt and pepper. Adjust the seasoning as needed to achieve the perfect balance of flavors.
Spoon the luscious lemon sauce over the chicken on the platter. Serve immediately and enjoy!

Expert Tips & Tricks

For a richer flavor, use clarified butter instead of regular butter. Clarified butter has a higher smoke point and won’t burn as easily.
If you don’t have dry white wine, you can substitute with more chicken broth.
To prevent the chicken from drying out, consider brining it for 30 minutes before cooking. A simple brine of salt, sugar, and water will help the chicken retain moisture.
If the sauce becomes too thick, add a splash of chicken broth or water to thin it out.
For a more intense lemon flavor, add a teaspoon of lemon zest to the sauce.

Serving & Storage Suggestions

Chicken Saltimbocca is best served immediately while the chicken is still warm and the sauce is fresh. Garnish with a few extra fresh sage leaves for an elegant presentation. This dish pairs wonderfully with roasted vegetables, such as asparagus or broccoli, or a simple side of pasta. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in a skillet over low heat or in the microwave. Be careful not to overcook it, as it can become dry. The sauce can also be reheated separately in a saucepan over low heat. I wouldn’t recommend freezing this dish, as the texture of the chicken and prosciutto may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	278.5 kcal	N/A
Calories from Fat	102g	37%
Total Fat	11.4 g	17%
Saturated Fat	3.3 g	16%
Cholesterol	83.2 mg	27%
Sodium	172.1 mg	7%
Total Carbohydrate	13.9 g	4%
Dietary Fiber	0.5 g	1%
Sugars	0.3 g	1%
Protein	27.5 g	54%

Variations & Substitutions

For a gluten-free option, use gluten-free flour for coating the chicken. You can also use arrowroot powder or tapioca starch.
If you don’t have prosciutto, you can substitute with another type of thinly sliced cured ham, such as Serrano ham or speck.
For a vegetarian version, you can use thick slices of eggplant or portobello mushrooms in place of the chicken.
Add a splash of cream to the lemon sauce for a richer, more decadent flavor.
Experiment with different herbs, such as rosemary or thyme, in place of the sage.
For a spicier kick, add a pinch of red pepper flakes to the sauce.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can pound and season the chicken ahead of time and store it in the refrigerator until ready to cook. You can also prepare the lemon sauce in advance and reheat it before serving.

Q: What is Saltimbocca traditionally served with?
A: Saltimbocca is traditionally served with roasted potatoes or vegetables, but it also pairs well with pasta or a simple salad.

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use chicken thighs, but they will require a slightly longer cooking time. Ensure the chicken thighs reach an internal temperature of 175°F (80°C).

Q: How do I prevent the prosciutto from falling off the chicken?
A: Make sure to press the prosciutto firmly onto the sage leaves and the chicken before coating it in flour.

Q: Can I use store-bought chicken broth?
A: Yes, you can use store-bought chicken broth, but I recommend using low-sodium broth to control the saltiness of the dish.

Final Thoughts

Chicken Saltimbocca is a testament to the power of simple ingredients expertly combined. It’s a dish that’s both elegant and approachable, perfect for a weeknight dinner or a special occasion. I encourage you to try this recipe and experience the delightful flavors of Italy in your own kitchen. Don’t be afraid to experiment with the variations and substitutions to create your own unique version. And if you do, please share your feedback and creations with me – I’d love to hear how it turns out! Perhaps pair it with a crisp glass of Pinot Grigio for a truly memorable meal. Buon appetito!

Chicken Saltimbocca With Lemon Sauce Recipe