Chicken Saltimbocca alla Romana

5 from 3 votes

Chicken Saltimbocca alla Romana is a great Italian dinner idea. A fast and easy recipe made with chicken breasts, sage, and prosciutto in a light white wine butter sauce. Can also be made with veal.

Prep Time15

Cook Time30

Total Time45

Cuisine: Italian

Course: Main Course

Servings: pieces

Calories: 252kcal

Equipment

Ingredients

4 thinly sliced chicken breasts or 2 regular, cut in half lengthwise from the side
4 slices prosciutto
8 large fresh sage leaves or multiple smaller as needed
⅓ cup flour
salt
black pepper
4 Tablespoons butter
2 Tablespoons vegetable oil
⅓ cup white wine something dry like a sauvignon blanc or chardonnay, or a marsala for heartier flavor
½ cup yellow onion finely diced (approximately 1/2 small-medium onion)
1 ¼ cups chicken stock or broth
2 Tablespoons fresh parsley chopped
lemon wedges for serving, if desired

Instructions

Pat your chicken dry with a paper towel on each side. Season each side with salt and pepper.
4 thinly sliced chicken breasts, salt, black pepper
Lay two large, or several smaller, fresh sage leaves on one side of the chicken, spread out.
8 large fresh sage leaves
Take a piece of prosciutto and lay on top of the sage. Press the prosciutto into the chicken to adhere.
4 slices prosciutto
Use two toothpicks, one at the top and one at the bottom, to attach the prosciutto to the chicken. Sew the toothpick, pushing all the way through from the top through to the bottom, and then push back up through the chicken and prosciutto again.
Lightly dredge the chicken pieces in some flour on a plate. Shake off the excess.
⅓ cup flour
Heat a large skillet over medium high heat with 2 Tablespoons of butter and the oil.
4 Tablespoons butter, 2 Tablespoons vegetable oil
When hot, add two pieces of chicken and cook for 3-5 minutes, until you see the white creeping up the sides of the chicken.
Flip and cook another 3-5 minutes until cooked through. Remove and set aside.
Repeat with the remaining chicken. Add more butter or oil if needed.
When the chicken is done, pour out the oil mixture from the pan and put back on the heat over medium.
Add the remaining 2 Tablespoons of butter.
When melted, and the chopped onion and cook until translucent, approximately 3 minutes.
½ cup yellow onion
Add the white wine and reduce by half, about 3-5 minutes.
⅓ cup white wine
Add the chicken stock and 1/4 teaspoon of both salt and black pepper. Simmer for 5 minutes.
1 ¼ cups chicken stock
Season to taste with more salt and black pepper as desired. Mix in your fresh parsley.
2 Tablespoons fresh parsley
If desired, put the chicken back in the sauce and simmer for 2 minutes. Serve, with lemon wedges if desired.

Notes

I find that normally one piece is enough per person. If you are cooking for big eaters, meat lovers, or without sides, you will want to assume 2 pieces per person.

This sauce is very thin. If you want it thicker, add some flour or cornstarch while simmering the stock until you get the consistency you want.

Nutrition