Chicken Saltimbocca with Lemon Sauce

A classic Italian dish featuring tender chicken breasts topped with fresh sage and prosciutto, served with a light white wine and lemon sauce. This elegant preparation combines the saltiness of prosciutto with the earthiness of sage and brightness of lemon.

4 servings

22 min

Published October 4, 2025

Ingredients

•4 pieces skinless boneless chicken breast halves
•8 leaves large fresh sage leaves
•8 slices thin prosciutto slices
•½ cup all purpose flour
•1 tablespoon butter
•1½ tablespoons olive oil
•2 tablespoons dry white wine
•½ cup low-salt chicken broth
•2 tablespoons fresh lemon juice
•1 serving Carrot orzo

Cooking Instructions

1.
Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
10 min
2.
Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
7 min
3.
Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.
5 min

Ingredients

•4 pieces skinless boneless chicken breast halves

•8 leaves large fresh sage leaves

•8 slices thin prosciutto slices

•½ cup all purpose flour

•1 tablespoon butter

•1½ tablespoons olive oil

•2 tablespoons dry white wine

•½ cup low-salt chicken broth

•2 tablespoons fresh lemon juice

•1 serving Carrot orzo

Cooking Instructions

Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.

10 min

Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.

7 min

Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.

5 min