Saltimbocca is a traditional Italian dish of meat wrapped in prosciutto and sage, topped with a salty and savory sauce. Try this easy Chicken Saltimbocca paired with buttery potatoes and asparagus for your next meal!
I love Italian food. It’s probably the cuisine I cook most – pasta, cheese, herbs, it’s all delicious. But Italian food doesn’t always have to include pasta! Take today’s recipe for example. No pasta in sight, yet still packed full of delicious Italian flavor! If you’re interested in more Italian recipes, be sure to check out my Lagane e Ceci and Pasta alla Norma.
What you’ll need to make Chicken Saltimbocca
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How to make Chicken Saltimbocca
Prepare the chicken filets
First, you’ll prepare the chicken. Slice the chicken breasts in half horizontally to form thin filets. Season both sides with salt and pepper. Mince some fresh sage and press it into the chicken to adhere. Then you’ll take the proscuitto and carefully wrap it around the chicken. It may not wrap completely around, but press it into the chicken as best as you can. As it cooks and shrinks down, it’ll form and solidify around the chicken. You’ll pan sear the chicken until cooked through.
Make the pan sauce
Next up, you’ll make a sauce out of the drippings by adding shallots, flour, broth, and lemon juice. It’ll take a few minutes to thicken and once it does, you’ll add the chicken back into the skillet to warm. Serve this alongside the potatoes and asparagus (see instructions below for those).
Here’s the recipe Chicken Saltimbocca with Buttery Potatoes & Asparagus:Print
- Small dice potatoes; transfer to a large pot, cover with water and bring to a boil. Reduce heat to medium and cook until potatoes can be easily pierced with a fork, 10-12 minutes.
- Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper. Sprinkle one side of each fillet with the minced sage, pressing to adhere.
- Preheat a large skillet over medium heat. Wrap the prosciutto around the chicken fillets, pressing to adhere.
- Once the skillet is hot, add 2 Tbsp olive oil and swirl to coat the bottom. Add chicken fillets to the skillet and cook for 3-5 minutes per side, until chicken is cooked through. Transfer chicken to a plate and cover with foil.
- Return the skillet to medium heat. Add the minced shallot to the skillet and cook, stirring occasionally, until softened, about 2 minutes. Whisk in the flour and cook for 1 additional minute.
- Whisk in the broth, scraping up the brown bits from the bottom of the skillet. Bring to a simmer, then cook, stirring often, for 2-3 minutes until the sauce is thickened.
- Add the minced parsley to the skillet and stir to combine, reserving some for garnish.
- Juice the lemons into the skillet and whisk to combine. Return the chicken to the skillet and simmer for 2 minutes.
- Snap or cut off the woody ends of the asparagus. Add asparagus to the pot with the potatoes during the last 3 minutes of cooking. When the asparagus is done, remove with tongs and set aside on a plate. Drain the potatoes and add back to the pot along with the butter and salt; stir to combine.
- To serve, divide the potatoes, asparagus, and chicken between plates. Spoon the sauce over the top of the chicken and veggies. Garnish with minced parsley.
- Cuisine: Italian