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Chicken Saltimbocca is a delightful Italian dish that combines tender chicken, savory prosciutto, and aromatic sage. It's a quick and elegant meal perfect for any night of the week. The white wine and chicken broth sauce adds a rich, flavorful touch that will have everyone coming back for seconds. Let's dive into this simple yet impressive recipe!
Chicken Saltimbocca Recipe
Ingredients:
- 4 pieces boneless, skinless chicken breasts
- 8 slices prosciutto
- 8 leaves fresh sage
- 1/2 cup for dredging flour
- 1/4 cup olive oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- 2 tablespoons butter
Instructions:
- Place a sage leaf on each chicken breast and wrap with prosciutto. Secure with toothpicks.
- Dredge the chicken in flour, shaking off excess.
- Heat olive oil in a skillet over medium heat. Cook chicken until golden, about 3-4 minutes per side.
- Add white wine to the skillet, scraping up any browned bits. Cook until reduced by half.
- Add chicken broth and simmer until chicken is cooked through, about 5 minutes.
- Remove chicken and stir butter into the sauce. Pour sauce over chicken and serve.
What You Will Need
Read more: Garlic Chicken Recipe
What you will need to make chicken saltimbocca
- Chicken breasts: Provides a tender, juicy base that absorbs flavors from prosciutto, sage, and sauce.
- Prosciutto: Adds a salty, savory layer that crisps up beautifully, enhancing the chicken's flavor.
- Fresh sage: Infuses the dish with a unique, earthy aroma that pairs perfectly with prosciutto.
- Flour: Creates a light coating that helps achieve a golden, crispy exterior on the chicken.
- Olive oil: Essential for frying, it imparts a rich, slightly fruity flavor to the chicken.
- White wine: Adds acidity and depth to the sauce, balancing the richness of the prosciutto and butter.
- Chicken broth: Enhances the sauce with a savory, umami flavor that complements the chicken.
- Butter: Adds a creamy, luxurious finish to the sauce, tying all the flavors together.
Tools and Instruments Required
What tools/instruments will be needed to make Chicken Saltimbocca Recipe
- Skillet: Essential for searing the chicken to achieve a golden, crispy exterior.
- Tongs: Handy for flipping the chicken without piercing it, keeping juices inside.
- Toothpicks: Used to secure the prosciutto and sage to the chicken.
- Measuring cups: Necessary for accurately measuring wine and chicken broth.
- Wooden spoon: Ideal for scraping up browned bits from the skillet to enhance the sauce.
Chicken Saltimbocca
A classic Italian dish featuring chicken, prosciutto, and sage.
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Ingredients:
Main Ingredients
- 4 pieces Chicken breasts boneless, skinless
- 8 slices Prosciutto
- 8 leaves Sage fresh
- 1/2 cup Flour for dredging
- 1/4 cup Olive oil
- 1/2 cup White wine
- 1/2 cup Chicken broth
- 2 tablespoons Butter
Instructions:
- Place a sage leaf on each chicken breast and wrap with prosciutto. Secure with toothpicks.
- Dredge the chicken in flour, shaking off excess.
- Heat olive oil in a skillet over medium heat. Cook chicken until golden, about 3-4 minutes per side.
- Add white wine to the skillet, scraping up any browned bits. Cook until reduced by half.
- Add chicken broth and simmer until chicken is cooked through, about 5 minutes.
- Remove chicken and stir butter into the sauce. Pour sauce over chicken and serve.
Notes:
Serve with a side of sautéed spinach or roasted potatoes.
Read more: Chicken Recipes for Every Occasion
Nutrition value:
Calories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare chicken as directed up to the point of cooking.
- Wrap each piece tightly in plastic wrap.
- Store in the fridge for up to 24 hours.
- Cook as directed when ready to serve.
Freezing Instructions
- Follow the recipe up to the point of cooking.
- Wrap each piece in plastic wrap, then foil.
- Place wrapped chicken in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before cooking.
- Cook as directed once thawed.
Using prosciutto in Chicken Saltimbocca not only adds a rich, salty flavor but also helps keep the chicken moist during cooking.
Frequently Asked Questions
FAQ:
How do I keep the prosciutto from falling off the chicken?
Secure it with toothpicks.
Can I use dried sage instead of fresh?
Fresh sage works best, but dried can be used in a pinch.
What can I substitute for white wine?
Chicken broth or a splash of lemon juice works well.
How do I know when the chicken is cooked through?
Use a meat thermometer; it should read 165°F.
Can I make this dish ahead of time?
Yes, reheat gently in the oven or on the stovetop.
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