I wanted this to taste like something you’d get in Rome—but the first few tries fell flat. The prosciutto slipped off. The sauce was thin. It lacked the quiet drama a dish like this should bring.
Here’s how I fixed it—and what I learned along the way.
What Most Get Wrong
Saltimbocca is one of those deceptively simple dishes. It’s not hard, but it is easy to miss the point.
Ina’s version works because of balance: crisp prosciutto, earthy sage, and a sauce that doesn’t shout—but coats the chicken just right. The key? Letting the wine and stock reduce more than you think. You want a glaze, not a broth.
My Ingredient Notes
- Chicken breasts, butterflied and pounded – Thinner is better, but don’t go paper-thin. You want them pliable but still juicy. Around ¼-inch works beautifully.
- Prosciutto di Parma – I’ve tried regular deli ham in a pinch. It doesn’t crisp or cling the same way. Get the good stuff if you can.
- Fresh sage leaves – Skip the dried. Fresh sage gets slightly crispy and perfumes the dish—worth the extra step.
- Dry white wine – I use Sauvignon Blanc. I’ve tried Pinot Grigio, but it made the sauce feel too soft. Sauvignon brings just enough brightness.
- Chicken stock – Homemade or low-sodium. You want it clean and mild so it doesn’t fight the wine.
- Flour for dusting – Just a whisper of flour. It helps with browning and thickens the sauce ever so slightly.
Swaps That Actually Worked
- Gluten-free? Use a 1:1 GF flour blend—Bob’s Red Mill worked fine here.
- No wine? I tested with a splash of white wine vinegar and extra stock. Not the same nuance, but it got close.
- Prosciutto-free version? I did one with thin pancetta once. Less salty, more chewy, but still crisped nicely.
Fixes That Mattered
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Prosciutto slid off | Chicken too wet or cold | Pat chicken very dry and let it come to room temp |
| Sauce too thin | Didn’t reduce long enough | Let wine and stock simmer uncovered—wait for a spoon-coating texture |
| Chicken dry | Over-pounded or overcooked | Pound evenly to ¼-inch, sear quickly, finish gently in sauce |
How to Make Ina Garten’s Chicken Saltimbocca
- Prep the chicken: Butterfly and pound the chicken to about ¼-inch. Pat very dry. Season with kosher salt and pepper.
- Layer and press: Place two sage leaves on each piece. Top with a slice of prosciutto. Press gently—it should stick like a second skin.
- Light flour dusting: Dredge the underside only (not the prosciutto side) in flour. Tap off excess.
- Sear in butter and oil: Heat 2 Tbsp butter and olive oil over medium-high. Add two chicken breasts, prosciutto side up. Sear 3 minutes, flip, cook 1 more minute. Set aside. Repeat.
- Make the sauce: Lower heat. Add remaining butter. Deglaze with white wine, scraping browned bits. Reduce by half (3–4 minutes). Add stock. Simmer again until slightly thickened.
- Finish chicken in sauce: Return chicken to pan, prosciutto side up. Simmer gently for 2–3 minutes until just cooked through.
- Serve: Spoon sauce over chicken. Garnish with fried sage or lemon zest if you like.
Tiny Habits, Better Results
- I always warm the plates before serving. This sauce cools fast—and warm plates help everything stay silky.
- A silicone spatula helps flip the chicken without tearing the prosciutto.
- Don’t crowd the pan. I cook two pieces at a time so they crisp, not steam.
Leftover Notes
- Fridge: Keeps 3–4 days in a sealed container. The prosciutto softens but the flavor holds up.
- Freezer: Not ideal. The texture of the prosciutto changes too much. But you can freeze the chicken without sauce.
- Reheating: Skillet > microwave. Reheat over low heat with a splash of stock to bring the sauce back.
Before You Make It…
Q: Can I prep this ahead?
A: Yes. Pound and layer the chicken in advance, cover, and chill. Bring to room temp before searing.
Q: What wine should I serve with it?
A: Something dry and crisp—Verdicchio or a chilled Pinot Grigio both work well.
Q: Can I double the recipe?
A: Absolutely. Just sear in batches and combine everything at the end in a larger pan.
Try More Recipes:
Ina Garten Chicken Saltimbocca Recipe
Description
Tender chicken, crisp prosciutto, and a white wine sauce—elegant, fast, and weeknight-friendly.
Ingredients
Instructions
- Season chicken. Top each with 2 sage leaves and a slice of prosciutto.
- Dust non-prosciutto side lightly with flour.
- In a skillet, heat 2 Tbsp butter + oil. Sear chicken (prosciutto side up first) 3 mins, flip, cook 1 more. Set aside. Repeat.
- Add remaining butter. Deglaze with wine, reduce by half. Add stock, simmer until slightly thickened.
- Return chicken to skillet. Cook 2–3 more minutes until done.
- Serve with sauce spooned over.