Upgraded Chicken Saltimbocca Recipe with Prosciutto and Provolone

I am a Perdue Farms Brand Ambassador and they sponsored this post on my Chicken Saltimbocca Recipe, but all thoughts and words expressed here are my own. I may receive compensation from affiliate links.

When I was a kid we ate most meals at home. After all, my mom was a phenomenal cook and we loved her food. So why go out? It wasn’t until I was in my teens that I realized the primary reason why we should go out. It was to give my mom a break! One of our favorite local restaurants made a Chicken Saltimbocca recipe like nobody’s business. It was heaven – literally the best I have ever had. Until now.

I set out to recreate this dish from my childhood by sampling many variations. I mean, a Chicken Saltimbocca recipe is standard to many Italian restaurants. Everybody seems to have their own version of this classic. But I was in search of that special flavor combination I remember from growing up. It was a special occasion to go out for a fancy dinner and it made an impression.

The Origins of the Chicken Saltimbocca Recipe

First things first. Saltimbocca in Italian means basically “jumps in the mouth”. The dish originated in Rome and is traditionally made with thin slices of veal. Veal Saltimbocca is very popular throughout Italy and much of Europe. We Americans have gotten a little squeamish about eating veal (baby calves and all) and started substituting chicken instead. Chicken is also much less expensive than veal, so the dish becomes affordable for everyday lives.

And we only use the best chicken in our recipes – chicken from Perdue Farms. You can order chicken and other meats from Perdue Farms using my affiliate link for 15% off your order too! Here’s where you can find the Perdue Farms Fresh Cuts thin-sliced chicken breasts we use in this Chicken Saltimbocca recipe.

When we ordered this dish in Rome, it came rolled up. The same delicious, buttery sauce was placed on top. The prosciutto and sage still gave it that special flavor combination. But this Chicken Saltimbocca recipe was more, well, traditionally Italian than mine. Guess what though? I still prefer my version with chicken instead of veal.

My Upgraded Chicken Saltimbocca Recipe

My recipe for Chicken Saltimbocca is a combination of several tastes I have tried over the years. My family loves it, so I guess I have created something worth sharing with you here.

Ingredients

• 4 Perdue Farms Fresh Cuts thin-sliced chicken breasts
• Salt and pepper
• 2 teaspoons minced fresh sage
• 4 fresh sage leaves
• 4 slices prosciutto
• 4 slices provolone cheese
• 2 tablespoons olive oil
• 1medium shallot, minced
• 2 cloves garlic, minced
• ½ cup flour for dredging
• 1 tablespoon flour for sauce
• 1 cup chicken broth
• 1/2 cup dry white wine or vermouth
• 4 tablespoons butter
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon lemon juice

Instructions for Making My Chicken Saltimbocca Recipe

1. Place the chicken pieces on a cutting board, and sprinkle both sides with salt and pepper.
2. Sprinkle 1 teaspoon of the chopped sage evenly across all four pieces of chicken. Place a piece of prosciutto on top of the sage and press down to make it stick.
3. Place a whole leaf of fresh sage in the middle of each piece, and hold in place with half of a toothpick.

1. Pour ½ cup of flour on to a plate and spread evenly. Dredge each piece of chicken carefully in the flour to cover all sides.
2. In a large frying pan set on medium, heat the olive oil. Place the chicken in the pan prosciutto side down, cooking for about 3 minutes. Turn over and cook the other side for 3 minutes, and remove pieces from pan to a plate. Cover to keep warm.

1. Add shallots and garlic to pan, cooking for 2 minutes while stirring regularly. Stir in 1 tablespoon of flour and cook for another 1-2 minutes until ingredients are combined and clumping.
2. Mix in broth and wine, bringing pan to simmer for about 5 minutes to reduce and thicken sauce.
3. Lower heat and add butter, parsley, remaining sage and lemon juice to pan, mixing until combined.
4. Return chicken to pan, this time with the prosciutto side up. Place slice of provolone on top of each piece of chicken. Simmer for 2-3 minutes to warm chicken, melt cheese and combine with sauce.
5. Remove chicken from pan to serving plates, and spoon sauce over each piece until pan is empty.

Print Recipe

Serve and enjoy!

Do You Like Chicken?

If you enjoyed this Chicken Saltimbocca recipe, here are some other recipes from my collection you might like too:

The Easiest Rosemary Lemon Chicken Recipe Ever

Sicilian Harvest Chicken Thighs

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