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Chicken Saltimbocca

Chicken Saltimbocca


  • 4 boneless, skinless chicken breast halves, each about 6 oz., lightly pounded to an even thickness
  • salt and freshly ground pepper, to taste
  • 1/3 cup all-purpose flour
  • 2 tbs. unsalted butter
  • 1 tbs. extra-virgin olive oil
  • 2 tsp. chopped fresh sage or 1 tsp. dried sage, plus 4 sage leaves for garnish (optional)
  • 2 large slices prosciutto, not paper-thin, trimmed to fit chicken breasts
  • 1/4 lb. fresh mozzarella cheese, thinly sliced and trimmed to fit chicken breasts
  • 3/4 cup dry white wine such as pinot grigio or sauvignon blanc