Easiest Chicken Saltimbocca - Gluten-Free

Chicken Saltimbocca is a classic Italian dish made with tender chicken breasts, fresh sage leaves, and prosciutto, all cooked to perfection and bathed in a buttery white wine sauce. Learn how to make this delectable dish with my step-by-step recipe and enjoy a taste of Italy in your own kitchen! An easy 30-minute meal!

What makes this the easiest Chicken Saltimbocca recipe?

• Short cooking time! Saltimbocca is traditionally made with veal and sometimes with pork cutlets and today, with chicken! It is sometimes served rolled. However, for a quick easy meal, cooking the chicken cutlets flat is my preferred method. Besides shortening the cooking time, this method results in crispy prosciutto!
• Gluten-free! This Chicken Saltimbocca recipe is gluten-free. You can dredge the cutlets in a gluten-free flour mix if you like, but I found I could still achieve nice browning on the chicken without it.
• No fuss! My method also avoids using the traditional practice of securing the prosciutto and sage to the chicken with toothpicks. Instead, I use egg whites to "glue" the sage to the prosciutto, eliminating fussing over adding and removing toothpicks, not to mention the possibility of accidentally leaving a toothpick behind.

Ingredients for Chicken Saltimbocca

• chicken breasts: A chicken breast is unevenly shaped. One end is thick and the other is thin. To insure even baking and prevent one part being overcooked or the other undercooked, create cutlets as follows. Cut the chicken breast in half crosswise, then slice the thicker portion horizontally so you end up with 3 pieces of fairly uniform thickness.
• prosciutto: avoid buying prosciutto in a vacuum-sealed package if possible as the plastic may change the flavour. Buy a few slices from a deli counter, instead. Be sure to buy prosciutto that is thinly sliced, not shaved. Thick slices won't adhere to the chicken.
• sage leaves:  fresh, large leaves will add a delicious earthy flavour to this dish
• egg white:  A traditional recipe for Veal or Chicken Saltimbocca often recommends securing the prosciutto and sage leaf with a toothpick. Dipping the underside of a fresh sage leaf in egg white helps it to adhere to the prosciutto. This method eliminates the need for toothpicks, which can be tricky to remove when the chicken is hot, or may accidentally get left behind.
• olive oil: for browning the chicken and in the second step for cooking the garlic and minced sage
• garlic: remember to remove the little sprout from the center of the cloves as it may be bitter
• chicken broth: for the savoury pan sauce
• white wine: any dry white wine or unoaked Chardonnay. You could substitute broth or water for the wine, but it does add flavour.
• butter:  cut ¼ cup butter into four pieces and chill, then add to the pan sauce, one at a time, swirling until it melts
• lemon juice:  to balance the flavours. Always add lemon juice at the end after cooking to retain its flavour and brightness.
• parsley: for garnish

How to make the easiest Chicken Saltimbocca

At first glance, this recipe may seem complicated, but it's not.

Be sure to read the recipe card below for detailed step-by-step instructions, but here's a quick overview.

1. Use a meat mallet to flatten the chicken cutlets. Add a thin slice of prosciutto to each cutlet. Using egg white, adhere a large sage leaf in the center of each prosciutto slice. Pound again with the meat mallet to make sure the three layers stick together.
2. In a skillet over medium-high heat, brown the chicken for 3 - 4 minutes on each side, then remove the chicken to a platter to keep warm.
3. Add thinly sliced garlic cloves and minced sage to the now-empty skillet, then add chicken broth and white wine. (It will smell SO heavenly!) Simmer to reduce by half, stirring up any fond or brown bits from the bottom of the pan.
4. Next stir in butter, one tablespoon at a time, to make a rich pan sauce.
5. Add the chicken back into the pan to gently reheat. Check for doneness with an instant-read meat thermometer (165°F.) Season with salt and pepper and lemon juice. Remove the chicken to serving plates and drizzle with the pan juices. So simple and SO delicious!

Frequently asked questions

What to serve with Chicken Saltimbocca

Love those Italian flavours? You'll love these Mediterranean-inspired chicken dishes, too!

• Baked Sun-dried Tomato and Artichoke Chicken: full of the flavours of the sunny Mediterranean.
• Easy Baked Lemon Chicken: an easy one-pan dish that has been a reader favourite for many years.
• One-Pan Chicken with Prosciutto Pears and Parmesan: Crispy bits of prosciutto, warm pears, and tender chicken in a white wine sauce.

When you make this 30-minute Chicken Saltimbocca recipe, please leave a comment and a rating below. I love hearing when you've made one of my recipes. Thanks in advance. Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.

More 30-minute meals to try soon

📖 Recipe

Easiest Chicken Saltimbocca - Gluten-free

This gluten-free Chicken Saltimbocca is an easy simple Italian dish of chicken cutlets topped with prosciutto and sage leaves and served with the most delicious buttery white wine sauce.

Print Pin Rate

Course: Entrée/Main Dish

Cuisine: American, Italian

Diet: Gluten Free

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2

Calories: 728.73kcal

Author: Elaine

Cook ModePrevent your screen from going dark

Share by Text

Equipment

meat mallet

instant read meat thermometer

12 inch skillet

Ingredients

• ▢ 2 chicken breasts
• ▢ 1 pinch each sea salt or Kosher salt and pepper
• ▢ 4 - 6 slices prosciutto, very thinly sliced
• ▢ 6 large fresh sage leaves, plus 1 teaspoon minced sage leaves
• ▢ 1 large egg white, lightly beaten
• ▢ 3 tablespoons olive oil, extra virgin
• ▢ 2 cloves garlic, thinly sliced
• ▢ 1 cup chicken broth,
• ▢ ¼ cup dry white wine, or chicken broth
• ▢ ¼ cup unsalted butter, cut into 4 pieces and chilled
• ▢ 2 teaspoons lemon juice, freshly squeezed

Instructions

• Make chicken cutlets from the chicken breasts. First, remove the tenderloin and save for another use. Cut each breast in half crosswise, then cut the thicker pieces in half horizontally to make three pieces. This will insure more even cooking time.
• Place the chicken breast pieces between two sheets of plastic wrap or parmchment paper and use a meat mallet to pound to ½ inch thick. Pat dry with paper towel and season with pepper.
• Cut thin pieces of prosciutto to fit the cutlets, then position one piece on top of each cutlet, tucking in the edges to avoid overhang.
• Dip the underside of each sage leaf in slightly beaten egg white, then place one large leaf, egg side down, on top of each prosciutto slice. Cover with plastic wrap and pound lightly to make the prosciutto slice and sage leaves adhere to the chicken. Carefully peel back the plastic wrap.
• Heat 2 tablespoons oil in a 12-inch skillet (not non-stick) over medium-high heat. When the oil shimmers, add 3 of the cutlets to the pan, prosciutto side down. Cook until lightly browned, about 3 minutes. Slide a fish turner underneath, or use tongs to carefully flip the cutlets and cook on the other side until light golden brown, another 2 minutes or so. Transfer to a platter, tent loosely with aluminum foil, then repeat with the remaining 3 cutlets. If you leave these too long or tent too tightly, the prosciutto will lose its crispness and the sage will wilt.
• Add the remaining 1 tablespoon of olive oil to the empty skillet. Heat over medium-high heat until it shimmers. Add thinly sliced garlic and minced sage and cook until fragrant, about 45 seconds. Stir in chicken broth and white wine. Simmer until reduced by half, about 5 - 7 minutes, scraping up the browned bits from the bottom of the pan.
• Reduce heat to low and whisk in butter, one tablespoon at a time. Stir in lemon juice and add the chicken back into the pan. Season with sea salt and pepper to taste. Check for doneness by using an instant-read meat thermometer. Chicken should be no longer pink inside and should register 165°F.
• Transfer to serving platter or plates, spoon pan sauce over top of each cutlet and serve warm.

Nutrition

Calories: 728.73kcal | Carbohydrates: 3.28g | Protein: 31.65g | Fat: 63.11g | Saturated Fat: 23.48g | Cholesterol: 159.72mg | Sodium: 856.43mg | Potassium: 637.05mg | Sugar: 0.56g | Vitamin A: 742.99IU | Vitamin C: 12.45mg | Calcium: 24.94mg | Iron: 0.94mg

Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

This recipe was adapted from America's Test Kitchen Pork Saltimbocca.