Italian Chicken Saltimbocca Recipe
Introduction
Italian Chicken Saltimbocca is a classic dish that brings together tender chicken, savory prosciutto, and fragrant sage in a deliciously simple meal. This quick gourmet recipe is perfect for a weeknight dinner that feels special without requiring hours in the kitchen.
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 8 slices prosciutto
- 8 leaves fresh sage leaves
- 1/2 cup all-purpose flour (substitute with gluten-free blend if needed)
- 2 tablespoons olive oil (or vegetable oil/butter)
- 2 tablespoons unsalted butter (adjust if using salted butter)
- 1 cup chicken broth (homemade or store-bought)
- 1/4 cup white wine (optional, can substitute with lemon juice)
- Salt, to taste
- Pepper, to taste
Instructions
- Step 1: Prepare the chicken by flattening the breasts between plastic wrap using a meat mallet until about ½ inch thick for even cooking.
- Step 2: Season both sides of the chicken generously with salt and pepper.
- Step 3: Place two slices of prosciutto and one fresh sage leaf on each chicken breast, wrapping them gently to form a flavorful bundle.
- Step 4: Lightly dredge each wrapped chicken breast in flour, shaking off any excess.
- Step 5: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Step 6: Add the chicken to the pan prosciutto side down and cook for 4-5 minutes until the prosciutto is golden and crispy.
- Step 7: Flip the chicken, add remaining butter, and cook for another 4-5 minutes until the chicken is cooked through and reaches 165°F internally.
- Step 8: Remove the chicken from the pan, then pour in chicken broth and white wine. Scrape up browned bits from the pan with a spatula.
- Step 9: Let the sauce simmer for 2-3 minutes until it thickens slightly and enhances in flavor.
- Step 10: Return the chicken to the pan, spoon the sauce over it to soak in, then serve hot.
Tips & Variations
- Use gluten-free flour if you need a gluten-free version without compromising texture.
- Substitute white wine with lemon juice for a tangy flavor without alcohol.
- For extra richness, add a splash of heavy cream to the sauce before serving.
- Fresh sage is key to authentic flavor; avoid dried for this dish.
Storage
Store leftover chicken saltimbocca in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the chicken. For best results, add a splash of chicken broth when reheating to keep the sauce saucy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use turkey instead of chicken?
Yes, turkey cutlets work well as a substitute and offer a similar texture and flavor profile for saltimbocca.
Is it necessary to flatten the chicken breasts?
Flattening ensures the chicken cooks evenly and stays tender. Without flattening, the chicken may cook unevenly and take longer, risking dryness.
PrintItalian Chicken Saltimbocca Recipe
Italian Chicken Saltimbocca is a classic, quick gourmet meal featuring tender chicken breasts wrapped with prosciutto and fresh sage, pan-seared to perfection, and finished with a flavorful pan sauce made from chicken broth and white wine. This dish is elegant yet simple, perfect for a weeknight dinner or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
Ingredients
Chicken Preparation
- 4 pieces boneless, skinless chicken breasts
- To taste salt
- To taste pepper
- 1/2 cup all-purpose flour (substitute with gluten-free blend if needed)
Filling and Wrapping
- 8 slices prosciutto
- 8 leaves fresh sage leaves
Cooking
- 2 tablespoons olive oil (or vegetable oil/butter)
- 2 tablespoons unsalted butter (adjust if using salted butter)
- 1 cup chicken broth (homemade or store-bought)
- 1/4 cup white wine (optional, can substitute with lemon juice)
Instructions
- Prepare the Chicken: Flatten chicken breasts between plastic wrap using a meat mallet until they are approximately ½ inch thick to ensure even, quick cooking.
- Season: Generously season both sides of each chicken breast with salt and pepper to build the base flavor.
- Wrap: Place two slices of prosciutto and one fresh sage leaf onto each chicken breast, creating a flavorful bundle that combines salty and herbal notes.
- Dredge: Lightly coat each wrapped chicken breast in flour, shaking off any excess to prevent clumping during cooking.
- Heat Pan: Heat olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat until the butter shimmers and is hot, about 2 minutes.
- Cook Chicken – First Side: Place chicken breasts prosciutto side down in the hot pan. Cook for 4-5 minutes until the prosciutto becomes golden brown and crispy.
- Flip & Cook – Second Side: Carefully flip the chicken, add the remaining butter to the pan, and cook for another 4-5 minutes until the chicken is fully cooked through, reaching an internal temperature of 165°F.
- Add Liquids: Remove the cooked chicken from the pan. Pour in the chicken broth and white wine (or lemon juice), scraping the bottom of the pan with a spatula to loosen any browned bits.
- Reduce Sauce: Let the sauce simmer and bubble for 2-3 minutes until it thickens slightly, concentrating the flavors.
- Serve: Return the chicken to the pan, allowing it to soak briefly in the sauce to absorb the rich flavors before plating and serving.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend for dredging.
- If white wine is not available or preferred, fresh lemon juice can be used to deglaze the pan and add brightness to the sauce.
- Ensure chicken breasts are evenly flattened to avoid undercooked or overcooked sections.
- Use a meat thermometer to check doneness to ensure food safety and optimal juiciness.
- Prosciutto adds saltiness to the dish, so adjust added salt accordingly to prevent over-salting.
- Fresh sage is key for authentic flavor; if unavailable, substitute with dried sage but use sparingly.
Keywords: Italian chicken saltimbocca, pan-seared chicken, prosciutto chicken, sage chicken, quick Italian dinner, easy gourmet chicken
