Chicken Saltimbocca Alla Romana

Transport your taste buds straight to the heart of Italy with this Chicken Saltimbocca Alla Romana, a classic Roman-inspired dish brimming with flavor and sophistication. Tender chicken breasts are pounded thin, seasoned with aromatic sage, and wrapped in savory prosciutto before being pan-seared to perfection. A delicate pan sauce crafted from dry white wine, chicken stock, and a touch of fresh lemon juice adds a zesty, buttery finish that elevates every bite. Perfect for a quick but elegant weeknight dinner, this 35-minute masterpiece pairs beautifully with roasted vegetables, creamy polenta, or a crisp green salad. Impress your guests or treat yourself to restaurant-quality Italian cuisine right at home!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Chicken breast, boneless and skinless
• 1 teaspoon Salt
• 1 teaspoon Black pepper, freshly ground
• 8 leaves Fresh sage leaves
• 8 slices Prosciutto
• 0.5 cup All-purpose flour
• 2 tablespoons Olive oil
• 3 tablespoons Unsalted butter
• 0.75 cup Dry white wine
• 0.5 cup Chicken stock
• 2 tablespoons Lemon juice, freshly squeezed

Directions

Step 1

Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even 1/4-inch thickness.

Step 2

Season both sides of the chicken with salt and pepper.

Step 3

Place 2 sage leaves on top of each chicken cutlet, then lay a slice of prosciutto over the sage, pressing lightly to adhere.

Step 4

Dredge the chicken cutlets lightly in flour, shaking off any excess.

Step 5

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.

Step 6

Place the chicken cutlets in the skillet, prosciutto-side down, and cook for 2-3 minutes until the prosciutto becomes crisp. Flip the cutlets and cook the other side for another 2-3 minutes, until lightly golden and cooked through.

Step 7

Remove the chicken from the skillet and set aside on a plate. Cover loosely with foil to keep warm.

Step 8

In the same skillet, add the white wine and scrape up any brown bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.

Step 9

Stir in the chicken stock and lemon juice. Simmer for another 2 minutes.

Step 10

Whisk in the remaining tablespoon of butter to create a silky sauce. Adjust seasoning if needed with salt and pepper.

Step 11

Return the chicken to the skillet, spooning the sauce over the top to reheat gently for 1-2 minutes.

Step 12

Serve the Chicken Saltimbocca Alla Romana immediately, spooning the sauce over each portion. Pair with your favorite side dishes like roasted vegetables or a simple green salad.

Nutrition Facts

Serving size	(1303.2g)

Amount per serving	% Daily Value*
Calories	2347.4

Total Fat 105.3g	0%
Saturated Fat 36.4g	0%
Polyunsaturated Fat 5.3g
Cholesterol 761.6mg	0%
Sodium 4418.3mg	0%
Total Carbohydrate 55.9g	0%
Dietary Fiber 3.6g	0%
Total Sugars 3.0g
Protein 251.0g	0%

Vitamin D 90.5IU	0%
Calcium 155.8mg	0%
Iron 12.5mg	0%
Potassium 2359.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 46.2%

Carbs: 10.3%