Chicken Saltimbocca: A Delicious and Easy Recipe

Chicken Saltimbocca, a dish that sings of Italian sunshine and simple elegance, is about to become your new weeknight hero. Imagine tender chicken breasts, draped in savory prosciutto and fragrant sage, pan-fried to golden perfection and bathed in a luscious white wine sauce. Are you drooling yet? I know I am!

Saltimbocca, meaning “jumps in the mouth” in Italian, perfectly captures the essence of this delightful dish. Its origins trace back to Brescia, in the Lombardy region of Italy, where it was traditionally made with veal. Over time, variations emerged, with chicken becoming a popular and accessible alternative. The beauty of Chicken Saltimbocca lies in its harmonious blend of flavors and textures. The saltiness of the prosciutto complements the earthy sage, while the chicken provides a tender and satisfying base.

People adore this dish for several reasons. First, it’s incredibly quick and easy to prepare, making it ideal for busy weeknights. Second, the combination of flavors is simply irresistible – a symphony of savory, salty, and herbaceous notes that dance on your palate. Finally, it’s a dish that feels both comforting and sophisticated, perfect for a casual family dinner or a more elegant gathering. So, let’s dive into this classic Italian recipe and bring a little bit of “la dolce vita” to your kitchen!

this Recipe

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 8 thin slices of prosciutto
• 8 fresh sage leaves
• 1/4 cup all-purpose flour
• Salt and freshly ground black pepper to taste
• 4 tablespoons olive oil, divided
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1/4 cup chicken broth
• 2 tablespoons butter
• 1 tablespoon lemon juice
• Optional: Toothpicks

Preparing the Chicken:

Okay, let’s get started! First, we need to prep our chicken breasts. This is a crucial step to ensure they cook evenly and are nice and tender.

1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch. This helps them cook quickly and evenly. Don’t overdo it, though; you don’t want to tear the chicken.
2. Season the Chicken: Lightly season both sides of the flattened chicken breasts with salt and freshly ground black pepper. Remember, prosciutto is already quite salty, so go easy on the salt.
3. Assemble the Saltimbocca: Place two slices of prosciutto on top of each chicken breast, overlapping slightly to cover the surface. Then, place two fresh sage leaves on top of the prosciutto. The sage adds a wonderful aroma and flavor that’s characteristic of Saltimbocca.
4. Secure the Prosciutto and Sage (Optional): If you’re worried about the prosciutto and sage falling off during cooking, you can secure them with toothpicks. Insert the toothpicks at an angle to hold everything in place. Just remember to remove them before serving! I usually skip this step, but it’s helpful if you’re new to making this dish.
5. Dredge in Flour: Lightly dredge each chicken breast in all-purpose flour, shaking off any excess. This helps create a nice golden-brown crust when we cook the chicken. Make sure the flour coating is thin and even.

Cooking the Chicken:

Now comes the fun part – cooking the chicken! This is where the magic happens and the flavors really come together.

1. Heat the Olive Oil: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Make sure the skillet is large enough to accommodate all the chicken breasts without overcrowding. If you need to, cook the chicken in batches.
2. Sear the Chicken: Carefully place the chicken breasts in the hot skillet, prosciutto-side down first. Sear for about 3-4 minutes, or until the prosciutto is golden brown and crispy. The prosciutto will help to flavor the oil and create a delicious crust on the chicken.
3. Flip and Cook: Flip the chicken breasts and cook for another 3-4 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to ensure the chicken is fully cooked. Overcooking will result in dry chicken, so keep a close eye on it.
4. Remove the Chicken: Remove the cooked chicken breasts from the skillet and set them aside on a plate. Cover them loosely with foil to keep them warm while you prepare the sauce.

Making the Sauce:

The sauce is what really elevates this dish. It’s simple to make but adds a ton of flavor. Don’t skip this step!

1. Deglaze the Pan: Add the remaining 2 tablespoons of olive oil to the skillet. Pour in the dry white wine and scrape up any browned bits from the bottom of the pan. These browned bits, called fond, are packed with flavor and will add depth to the sauce. Let the wine simmer for about 2-3 minutes, allowing it to reduce slightly.
2. Add Chicken Broth: Pour in the chicken broth and continue to simmer for another 2-3 minutes, allowing the sauce to reduce further. The sauce should thicken slightly.
3. Finish the Sauce: Stir in the butter and lemon juice. The butter adds richness and the lemon juice adds brightness and acidity, balancing the flavors perfectly. Stir until the butter is melted and the sauce is smooth.
4. Season to Taste: Taste the sauce and adjust the seasoning as needed. Add salt and pepper to taste. You might not need much salt, as the prosciutto is already salty.

Serving the Chicken Saltimbocca:

Finally, it’s time to serve our delicious Chicken Saltimbocca! This dish is best served immediately, while the chicken is still warm and the sauce is flavorful.

1. Plate the Chicken: Place each chicken breast on a plate.
2. Spoon the Sauce: Spoon the sauce generously over the chicken breasts. Make sure each piece of chicken is well coated with the sauce.
3. Garnish (Optional): Garnish with a few fresh sage leaves, if desired. This adds a pop of color and reinforces the flavor of the sage.
4. Serve Immediately: Serve immediately and enjoy! Chicken Saltimbocca pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Tips for Success:

• Use High-Quality Prosciutto: The quality of the prosciutto will greatly impact the flavor of the dish. Choose a good-quality prosciutto that is thinly sliced.
• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
• Adjust the Sauce to Your Taste: The sauce is the key to this dish, so adjust the seasoning to your liking. Add more lemon juice for a brighter flavor, or more butter for a richer flavor.
• Make it Ahead: You can prepare the chicken breasts ahead of time by pounding them, seasoning them, and assembling them with the prosciutto and sage. Store them in the refrigerator until you’re ready to cook them. However, I recommend making the sauce fresh just before serving.
• Wine Pairing: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs perfectly with Chicken Saltimbocca. The acidity of the wine cuts through the richness of the dish and complements the flavors of the prosciutto and sage.

Variations:

• Add Mushrooms: Sauté some sliced mushrooms in the skillet after cooking the chicken, before making the sauce. This adds an earthy flavor to the dish.
• Use Veal: Traditionally, Saltimbocca is made with veal. You can substitute veal cutlets for the chicken breasts in this recipe.
• Add Spinach: Sauté some fresh spinach with garlic and olive oil and serve it as a side dish with the Chicken Saltimbocca.
• Creamy Sauce: For a richer sauce, add a splash of heavy cream to the sauce at the end.

I hope you enjoy this recipe for Chicken Saltimbocca! It’s a classic Italian dish that’s sure to impress your family and friends. Buon appetito!

Conclusion:

This Chicken Saltimbocca recipe isn’t just another weeknight dinner; it’s a passport to Italy right from your kitchen! The combination of savory prosciutto, fragrant sage, and tender chicken, all bathed in a luscious white wine sauce, creates a symphony of flavors that will tantalize your taste buds. It’s surprisingly easy to make, requiring minimal ingredients and effort, yet delivering a restaurant-quality dish that’s sure to impress. Trust me, once you try it, you’ll be adding it to your regular rotation.

But why is this Chicken Saltimbocca a must-try? It’s the perfect balance of simplicity and sophistication. The saltiness of the prosciutto perfectly complements the delicate chicken, while the sage adds an earthy, aromatic note that elevates the entire dish. And that white wine sauce? It’s the magic ingredient that ties everything together, creating a rich and flavorful experience that you won’t soon forget. It’s also incredibly versatile, making it suitable for both casual weeknight meals and more formal dinner parties.

Looking for serving suggestions? I’ve got you covered! I personally love serving this Chicken Saltimbocca with a side of creamy polenta or mashed potatoes to soak up all that delicious sauce. A simple green salad with a light vinaigrette also makes a wonderful accompaniment, providing a refreshing contrast to the richness of the dish. For a more substantial meal, consider pairing it with roasted asparagus or sautéed spinach. And don’t forget the bread! Crusty Italian bread is perfect for mopping up every last drop of that incredible sauce.

Want to get creative? There are plenty of variations you can try to make this recipe your own. If you’re not a fan of white wine, you can substitute chicken broth or vegetable broth in the sauce. For a richer flavor, try adding a splash of cream at the end. You can also experiment with different types of cheese. Fontina or provolone would be delicious alternatives to mozzarella. And if you’re feeling adventurous, try adding a sprinkle of red pepper flakes for a touch of heat.

Another fun variation is to use turkey cutlets instead of chicken. This is a great way to lighten up the dish without sacrificing flavor. You could also try using different herbs, such as rosemary or thyme, in place of the sage. Just remember to adjust the amount to your liking, as some herbs are stronger than others.

Don’t be intimidated by the fancy name! This recipe is truly beginner-friendly. The key is to use high-quality ingredients and to follow the instructions carefully. And most importantly, don’t be afraid to experiment and have fun! Cooking should be an enjoyable experience, so relax, put on some music, and let your creativity flow.

I’m so confident that you’ll love this Chicken Saltimbocca recipe that I urge you to try it as soon as possible. It’s a guaranteed crowd-pleaser that’s perfect for any occasion. And once you’ve made it, I’d love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] or leave a review on the blog. I’m always eager to see how you’ve made the recipe your own and to hear your feedback. So go ahead, give it a try, and prepare to be amazed! Happy cooking!