Description
Italian Chicken Saltimbocca is a classic Italian dish featuring tender chicken breasts topped with savory prosciutto and fresh sage, lightly floured and pan-seared to golden perfection. Finished with a flavorful chicken broth and white wine sauce, this recipe offers a delicious and aromatic twist on traditional saltimbocca, perfect for an elegant yet easy weeknight dinner.
Ingredients
Scale
Chicken and Toppings
- 4 pieces Chicken Breasts (substitute with turkey cutlets for a different flavor)
- 4 slices Prosciutto (can be replaced with a similar cured meat if unavailable)
- 8 leaves Sage Leaves (rosemary or thyme can be used for a unique twist)
Coating and Cooking
- 1/2 cup All-Purpose Flour (opt for gluten-free flour for a gluten-free version)
- 2 tablespoons Olive Oil (butter or other cooking oils can work as substitutes)
- 2 tablespoons Unsalted Butter (salted butter can be used if adjusted for salt content)
Sauce
- 1 cup Chicken Broth (use vegetable broth for a vegetarian alternative)
- 1/2 cup White Wine (optional; lemon juice can substitute if avoiding alcohol)
Seasoning
- Salt to taste (essential seasoning to elevate the overall flavor)
- Pepper to taste (essential seasoning to elevate the overall flavor)
Instructions
- Prepare the Chicken: Use a meat mallet to pound chicken breasts to about ½ inch thickness, ensuring even cooking and tenderness.
- Season the Chicken: Sprinkle both sides of the chicken breasts evenly with salt and pepper to enhance flavor.
- Assemble the Saltimbocca: Cover each chicken breast with a slice of prosciutto and place two sage leaves on top of each piece.
- Coat with Flour: Lightly dust the wrapped chicken with all-purpose flour, shaking off any excess to create a thin coating that will help create a golden crust.
- Heat the Skillet: Add olive oil and 1 tablespoon butter to a skillet over medium-high heat and heat until hot but not smoking.
- Sear the Chicken: Place the chicken in the skillet, prosciutto side down, and cook for 4-5 minutes until the prosciutto turns crispy and golden brown.
- Flip and Continue Cooking: Turn the chicken over, add the remaining tablespoon of butter to the pan, and cook for another 4-5 minutes until the chicken is fully cooked through and both sides are browned.
- Make the Sauce: Remove the chicken from the skillet and set aside. Add chicken broth and white wine (if using) to the skillet, scraping up any browned bits from the bottom. Let the liquid simmer for 2-3 minutes to reduce slightly.
- Finish the Dish: Return the chicken to the skillet, spoon the sauce over each piece, and let it warm briefly before serving, allowing the flavors to meld perfectly.
Notes
- Substitute turkey cutlets for chicken breasts if desired for a variation in flavor.
- Use gluten-free flour to make this recipe gluten-free.
- Replace prosciutto with other cured meats like pancetta or ham if you prefer.
- For a vegetarian version, use vegetable broth instead of chicken broth and omit the prosciutto; consider adding mushrooms for a meaty texture.
- If avoiding alcohol, replace white wine with lemon juice or additional broth.
- Pounding the chicken evenly is key to cooking it uniformly and tenderly.
- Be careful not to overcrowd the skillet to allow proper searing.
