Description
Italian Chicken Saltimbocca is a quick and flavorful dish featuring tender chicken breasts wrapped in prosciutto and sage, lightly floured, then pan-seared to a golden brown. Finished with a savory sauce made from chicken broth and white wine, this recipe offers a delightful twist on the traditional Italian classic that’s perfect for an elegant yet simple meal.
Ingredients
Scale
Chicken and Wrap
- 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
- 1/2 cup All-Purpose Flour (opt for gluten-free flour for a gluten-free version)
Cooking Fats
- 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)
Seasonings
- Salt, to taste (essential seasoning to elevate flavor)
- Pepper, to taste (essential seasoning to elevate flavor)
Instructions
- Prepare the chicken: Using a meat mallet, pound each chicken breast to about ½ inch thickness to ensure even cooking and tenderness.
- Season the chicken: Sprinkle both sides of the chicken breasts generously with salt and pepper to enhance the flavor.
- Assemble the saltimbocca: Place one slice of prosciutto over each chicken breast, then top each with two sage leaves for aromatic flavor.
- Coat with flour: Lightly dredge the wrapped chicken breasts in all-purpose flour, shaking off any excess to ensure a thin coating that crisps up during cooking.
- Heat the fats: In a skillet over medium-high heat, add the olive oil and one tablespoon of the butter. Heat until the mixture is hot and shimmering.
- Sear the chicken: Carefully place the chicken breasts, prosciutto side down, into the hot skillet. Cook for 4-5 minutes without moving until the prosciutto is golden and crisp.
- Flip and continue cooking: Turn the chicken breasts over, add the remaining tablespoon of butter to the pan, and cook for another 4-5 minutes until the chicken is cooked through and golden brown on both sides.
- Make the sauce: Remove the cooked chicken from the pan and set aside. Pour the chicken broth and white wine (if using) into the skillet to deglaze, scraping up any browned bits.
- Simmer the sauce: Let the liquid simmer for 2-3 minutes, reducing slightly to concentrate the flavors.
- Finish and serve: Return the chicken breasts to the skillet briefly, spooning the sauce over them to coat before serving hot.
Notes
- For a gluten-free variation, substitute all-purpose flour with gluten-free flour.
- If you avoid alcohol, replace white wine with an equal amount of lemon juice or additional chicken broth.
- Turkey cutlets can be used in place of chicken for a different flavor profile.
- Rosemary or thyme can be substituted for sage to change the herbaceous notes.
- Use vegetable broth to make the sauce vegetarian-friendly, and omit prosciutto for a vegetarian version.
- Adjust salt accordingly if using salted butter to avoid oversalting.
