Quick & Easy Chicken Saltimbocca

5 from 1 vote

Quick & Easy Chicken Saltimbocca

Quick & Easy Chicken Saltimbocca is a flavorful Italian-inspired dish perfect for weeknights or special occasions. Tender chicken cutlets are layered with prosciutto and sage, then cooked to golden perfection in a buttery sauce with white wine and garlic. This elegant yet simple recipe delivers restaurant-quality flavor in under 30 minutes. Serve with pasta, rice, or veggies for a complete meal.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Italian

Keyword: Chicken Saltimbacco

Servings: People

Calories: 672kcal

Author: George - U Keep Cooking

Ingredients

3 Chicken Breasts (cut into cutlets) (pounded until they are even in thickness- ¼ inch)
⅓ Cup Flour (dredge)
Salt and Ground Black Pepper (to taste)
2 Tbsp Avocado Oil
2 Tbsp Butter

Mushroom Wine Sauce:

16 oz Baby Bella Mushrooms (quartered)
1 Cup Dry White Wine
1 Cup Chicken Broth
6 oz Bacon (fried crispy)(crumbled)
2 Tbsp Sage (fresh)(chopped)
2 Tbsp Unsalted Butter
Sage Leaves (garnish)

Instructions

Prepare the Chicken: Slice the chicken breasts into cutlets and pound them to an even thickness of about ¼ inch. Season both sides of the chicken with salt and ground black pepper. Lightly dredge the chicken in flour, shaking off any excess.
Cook the Chicken: Heat 2 tablespoons of avocado oil and butter in a large skillet over medium heat. Add the chicken cutlets and cook for 3–4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté the Mushrooms: In the same skillet, add the quartered baby bella mushrooms and sauté for 5–6 minutes until they release their juices and start to brown.
Deglaze the Skillet: Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer for 2–3 minutes to reduce slightly. Stir in the chicken broth and bring the mixture to a gentle simmer.
Finish the Sauce: Stir in the crispy, crumbled bacon and chopped fresh sage. Simmer the sauce for another 2–3 minutes, letting the flavors meld together. Add 2 tablespoons of unsalted butter to the sauce, stirring until it melts and creates a silky finish.
Combine and Serve: Return the chicken cutlets to the skillet, spooning the mushroom wine sauce over them to coat.
Garnish with whole sage leaves for a fresh touch. Serve hot with your choice of pasta, rice, or creamy mashed potatoes.

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