Chicken Saltimbocca
When I want a dinner dish that is a combination of easy and incredibly delicious, I reach for chicken saltimbocca. An Italian dish, saltimbocca means “it jumps in the mouth”, and I can’t think of a better way to describe the dynamic flavor. Savory, buttery, herbal, lemon-y…this dish has wowed every guest that I have prepared it for. The best part is that it comes together quickly. If you are preparing for a group of four or more, you can keep the prepared chicken in a warm oven until ready to serve. I like to serve this on top of a bed of pearl couscous, but it plays well with any number of starches: egg noodles, mashed potatoes, rice, and farro are all excellent. Just be sure that your carb of choice is able to soak up the incredible sauce, otherwise you may see your guests (or yourself!) licking the plate clean. Originally, this recipe was made with veal, but chicken and pork are an excellent substitute for this. I always prefer chicken thighs for this dish, as they are more flavorful and juicier than chicken breast. Serve this with a sweeter white wine (like Riesling or Gewürztraminer) to highlight the flavors of the dish.
Serves Four
Ingredients
- 4 large boneless, skinless chicken thighs
- 4 large sage leaves (or 8 small ones)
- Up to 8 thin slices of prosciutto
- All-purpose flour (about 1 cup)
- Kosher salt
- Freshly ground black pepper
- Juice of one lemon
- 4 tbsp unsalted butter
- 4 tbsp olive oil
- 1-2 crushed garlic cloves
- 1 cup white wine
- ½ cup low-sodium chicken broth
- (optional) ½ cup fresh diced parsley
PREPARATION
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- Place chicken thighs between two pieces of cling film or parchment paper and flatten with a meat tenderizer until the thigh is of even thickness.
- Dry thighs with a paper towel. Place 1-2 sage leaves on one side of the chicken thigh–this will be the “top” side served face up. Wrap the thigh with one layer of prosciutto, enough to cover and secure the sage.
- Dust the thigh with flour on both sides, shaking off the excess.
- To a large stainless-steel skillet heated to medium high heat, add 2 tbsp of unsalted butter and 2 tbsp olive oil.
- Add two chicken thighs, top side down, into the pan. Cook for 2-3 minutes or until nicely browned.
- Flip thighs over and cook for 2-3 minutes on the other side.
- Transfer chicken to an oven set to warm.
- Repeat steps 4 – 6 with the last two thighs.
- Turn pan heat down to low-medium, and add chicken stock, wine, lemon juice, and garlic. Using a wire whisk, scrape the pan and mix well and let sauce reduce until it thickens. (you can add an additional tablespoon or two of unsalted butter for additional richness, if desired).
- Adjust sauce to taste with kosher salt and cracked pepper.
- Add the thighs back to the pan, top side up, and simmer in the sauce until fully cooked (should be brief, about 2 minutes. Check chicken with thermometer inserted into the center of the thigh; it should read 175 F).
- Transfer chicken to serving plate (I like it to be served on a bed of a starchy side, like couscous or egg noodles). Spoon sauce on top of chicken and sprinkle with diced fresh parsley, if desired.
Notes: the prosciutto should stick to the chicken, but you can use toothpicks to secure the prosciutto and sage to the chicken thigh. Be sure to remove the toothpick before serving.
This locally inspired recipe is brought to you by Evelyn Lockhart, MD MScBMC. Evelyn is an amateur baker and cook, who is also a professor of pathology at University of New Mexico and a medical illustrator (www.evelynlockhart.com). She recently won best-in-show for pies at the 2025 New Mexico State Fair baking contest.