Chicken Saltimbocca with Sage and Ham
Saltimbocca means "jump in the mouth," and this pan-seared chicken version lives up to the name. Each cutlet is topped with fresh sage, wrapped in ham, and cooked in a glossy butter-and-chicken-broth pan sauce. Savory, herby, and elegant enough for guests yet simple enough for a weeknight.
- Prep time
- 15 min
- Cook time
- 35 min
- Total time
- 50 min
- Servings
- 6
- Difficulty
- Medium
Instructions
-
1
Season the chicken fillets with salt and pepper, then place 2 sage leaves on top of each piece.
-
2
Cut the ham into pieces large enough to cover each fillet, and secure the chicken, ham, and sage together with toothpicks.
-
3
Spread the flour on a wide plate and dust the chicken lightly on both sides.
-
4
Heat the olive oil in a large skillet and cook the chicken until golden and cooked through. Transfer the cooked chicken to a plate and add the remaining oil to the pan.
-
5
Pour in the chicken broth and bring to a boil, scraping up the browned bits from the bottom of the pan.
-
6
Return the chicken to the pan and simmer briefly in the sauce.
-
7
Spoon the sauce over the chicken and serve.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Pound the chicken to an even thickness so it cooks at the same rate.
- Use prosciutto instead of regular ham for a more authentic Italian flavor; bacon also works.
- Don't skip the flour dusting — it thickens the pan sauce naturally.
- Add a splash of white wine with the broth for extra depth.
- Remove toothpicks before serving, or warn your guests.
Serving suggestions
- Serve over mashed potatoes or creamy polenta to catch the sauce.
- Pair with roasted asparagus or green beans.
- Add a simple arugula salad with lemon vinaigrette on the side.
Substitutions
- Instead of ham: use prosciutto or thin-cut bacon.
- Instead of fresh sage: use 1 teaspoon dried sage, added to the sauce.
- Instead of chicken broth: use vegetable broth or dry white wine.
- Instead of chicken fillets: use thin veal or pork cutlets, the classic approach.
Frequently asked questions
What does saltimbocca mean?
It's Italian for "jumps in the mouth" — a nod to how quickly the flavorful dish disappears.
Is saltimbocca traditionally made with chicken?
No, the Roman classic uses veal, but chicken is a popular and budget-friendly version.
Can I make saltimbocca ahead of time?
You can assemble the rolls a few hours ahead and refrigerate them, but sear and sauce just before serving for the best texture.
How do I know the chicken is done?
An instant-read thermometer should read 165°F (74°C) at the thickest part.
Reviews and questions
Average rating
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