Chicken Saltimbocca alla Romana; Quick, Juicy Italian Chicken with Prosciutto & Sage

Hi friends! Today I’m super excited to share a delicious Italian recipe with you Saltimbocca alla Romana! This dish is fun to say, and even more fun to eat. “Saltimbocca” means “jumps in the mouth,” and trust me it really does! It’s full of flavor, easy to make, and uses simple ingredients like chicken, prosciutto, and sage.

I like using chicken instead of veal because it’s easier to find and tastes just as good maybe even better (don’t tell the Romans! 😄). If you’re looking for a high-protein meal that’s fancy enough to impress but easy enough for weeknights, this one’s for you.

Method

Slice the Chicken

First, take your two chicken breasts and slice each one in half, right down the middle, so you end up with four thinner pieces. This helps them cook faster and more evenly in the pan. If the pieces are a little uneven, you can gently press them down with your hand or a meat mallet to make them flatter.

Add Toppings

Now for the tasty toppings! Lay one slice of prosciutto over each piece of chicken, making sure it covers most of the surface. Then place one fresh sage leaf on top of the prosciutto. To keep everything together while cooking, use a toothpick to poke through the sage, prosciutto, and chicken. Try to push the toothpick in sideways so it stays nice and flat in the pan.

Flour It

Next, pour a bit of flour onto a plate. Take each piece of chicken and dip just the plain bottom side (the part without the prosciutto and sage) into the flour. This will help create a golden crust while it cooks. Gently shake off any extra flour before moving to the pan.

Pan Time!

Heat a large skillet or pan over medium heat. Add a small amount of butter and olive oil you only need a little of each. Once the butter is melted and the pan is hot, carefully place the chicken pieces into the pan with the prosciutto side facing up.

Cook the Chicken

Let the chicken cook for a few minutes without touching it. You’re looking for the bottom to turn golden and slightly crispy. This helps lock in the flavors. Don’t flip it too early you want that nice, caramelized crust.

Add the Wine

Once the bottom looks golden, pour in one glass of white wine. The wine will bubble and sizzle that’s a good sign! Let it cook down until the liquid mostly disappears. This adds a rich flavor and keeps the chicken juicy.

Flip!

Now it’s time to flip the chicken. Carefully turn each piece over and cook the prosciutto side for less than a minute. This side doesn’t need much time since it’s already been steaming from the wine. You just want to finish cooking it through.

Optional Sauce

If you’d like to make a yummy sauce or gravy, remove the cooked chicken from the pan and keep it warm on a plate. In the same pan, add about a tablespoon of flour and a little more butter and wine. Stir everything together over medium heat until it thickens. This makes a delicious sauce you can pour over your chicken or sides.

Necessary Tools

• Sharp knife
• Toothpicks
• Large pan or skillet
• Plate (for flour)
• Tongs or spatula

Serving Suggestions

• Serve with mashed potatoes, roasted veggies, or a fresh green salad.
• A side of garlic bread or warm rice also works great.
• Drizzle the pan sauce over everything it’s so good!

Fun Fact

The name “Saltimbocca” means “jumps in the mouth” in Italian. People say it’s so tasty, the flavor jumps right into your mouth without warning! That’s how yummy it is.

Conclusion

This chicken Saltimbocca is a super tasty dish that’s fun, simple, and packed with flavor. With just a few ingredients, you can make something that feels really special. I love how easy it is to cook and how fancy it looks on the plate. Give it a try you might just find a new favorite dinner!