Chicken Saltimbocca

Chicken Saltimbocca is an old-school Italian dish with a ton of flavor and pizazz. Saltimbocca translates to “jump in the mouth” and it’s easy to understand how this meal got its name once you take your first bite. You may think Chicken Saltimbocca is only something to enjoy at your favorite Italian restaurant, but my at-home recipe is easy and makes for one delicious meal.

The essential elements of Chicken Saltimbocca include prosciutto, fresh sage leaves and a white wine sauce. It can be made using pork, turkey, veal or chicken, which I used in my dish. There are many ways to prepare the chicken, including rolling it like a jelly roll, but I decided to serve the chicken flat because I think it cooks better this way. My Chicken Saltimbocca has lots of sauce because there is nothing worse than cooking a delicious sauce only to have a teaspoon or two to serve with the meal! The cutlets were succulent and the woodsy sage and salty prosciutto made the dish warm, flavorful and comforting. I hope you enjoy this traditional and sure to impress Italian recipe!

Chicken Saltimbocca

Ingredients

2 boneless, skinless chicken breast fillets
70 grams (about 6 slices) prosciutto di Parma
10 fresh sage leaves
All-purpose flour, for dusting
2 tablespoons olive oil
2 tablespoons butter
1 cup dry white wine
1/2 cup chicken broth

Directions
Lightly pound chicken between 2 sheets of wax or parchment paper until it is flat and about double it’s size (be sure to use the flat side of a meat pounder).

Place 3 sage leaves on each piece of chicken.

Place prosciutto slices over the chicken and lightly press them onto the chicken.

Lightly dust both sides of the chicken with flour and some salt and pepper.

Heat olive oil in a large skillet (preferably something with shallow sides).
Fry the sage leaves for about 30 seconds, flipping in between, making sure not to burn them. Remove from pan and place on paper towels to drain. Set aside.

Add 1 tablespoon of the butter to the pan.

Once melted, add 1 of the chicken breasts to the pan, prosciutto side up, and cook over medium-high heat for 3 minutes until browned.

Flip and cook for another 1-2 minutes. Remove from pan and set aside. Add remaining 1 tablespoon of the butter to the pan. Repeat with the second chicken breast.

Add wine to pan and reduce for about 1 minute, making sure to scrape the bottom of the pan. Add chicken broth and bring to a boil. Reduce for another 1 -2 minutes or until slightly thickened.

Return chicken to pan and simmer in the sauce for 2-3 minutes.

To serve, spoon some of the wine sauce on each piece of chicken and top with a couple fried sage leaves.

Chicken Saltimbocca

 

Author:

Janelle

Serves: 2

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Ingredients

• 2 boneless, skinless chicken breast fillets
• 70 grams (about 6 slices) prosciutto di Parma
• 10 fresh sage leaves
• All-purpose flour, for dusting
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup dry white wine
• ½ cup chicken broth

Instructions

1. Lightly pound chicken between 2 sheets of wax or parchment paper until it is flat and about double it’s size (be sure to use the flat side of a meat pounder).
2. Place 3 sage leaves on each piece of chicken.
3. Place prosciutto slices over the chicken and lightly press them onto the chicken.
4. Lightly dust both sides of the chicken with flour and some salt and pepper.
5. Heat olive oil in a large skillet (preferably something with shallow sides).
6. Fry the sage leaves for about 30 seconds, flipping in between, making sure not to burn them. Remove from pan and place on paper towels to drain. Set aside.
7. Add 1 tablespoon of the butter to the pan.
8. Once melted, add 1 of the chicken breasts to the pan, prosciutto side up, and cook over medium-high heat for 3 minutes until browned.
9. Flip and cook for another 1-2 minutes. Remove from pan and set aside. Add remaining 1 tablespoon of the butter to the pan. Repeat with the second chicken breast.
10. Add wine to pan and reduce for about 1 minute, making sure to scrape the bottom of the pan. Add chicken broth and bring to a boil. Reduce for another 1 -2 minutes or until slightly thickened.
11. Return chicken to pan and simmer in the sauce for 2-3 minutes.
12. To serve, spoon some of the wine sauce on each piece of chicken and top with a couple fried sage leaves.

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