Italian Chicken Saltimbocca: An Incredible Ultimate Recipe
Welcome to my kitchen! Today, we’re diving into the irresistible world of Italian Chicken Saltimbocca. This dish is like a little taste of Italy right on your dinner table. Think tender chicken breasts, savory prosciutto, and aromatic sage leaves all wrapped up in one incredible meal. It’s not just delicious; it’s also surprisingly easy to make!
What makes this recipe stand out? The combination of ingredients creates a burst of flavor that will transport you straight to a cozy Italian trattoria. It’s perfect for impressing guests at a dinner party or just enjoying a comforting weeknight meal with your loved ones. Plus, the cooking time is minimal, making it a go-to recipe for busy evenings.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices of prosciutto
- 8 fresh sage leaves
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- ½ cup chicken broth
- ½ cup white wine (optional)
- Salt and pepper, to taste
Instructions
Now that we’ve gathered all our ingredients, let’s get started with the preparation process step-by-step:
- Prepare the Chicken: Place each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about ½ inch thickness.
- Sprinkle the chicken breasts with salt and pepper on both sides.
- Take two slices of prosciutto and lay them over each flattened chicken breast, covering as much area as possible. Place one sage leaf on top of each.
- Lightly dust the wrapped chicken breasts with flour, shaking off any excess.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until hot but not smoking.
- Place the chicken breasts in the hot skillet, prosciutto side down. Cook for about 4-5 minutes until golden brown.
- Carefully flip the chicken and add the remaining butter to the skillet. Cook for an additional 4-5 minutes until the chicken is cooked through and the prosciutto is crispy.
- Once the chicken is done, remove it from the pan and set aside on a plate. Pour the chicken broth and white wine (if using) into the skillet, scraping up the browned bits.
- Bring the sauce to a simmer and let it reduce for about 2-3 minutes to concentrate the flavors.
- Serve: Place the chicken back into the pan to coat with the sauce for a minute before serving.
Tips & Variations
- For a lighter version: Use chicken thighs instead of breasts, which can be more flavorful and juicy.
- Herb Variations: Try using fresh thyme or rosemary instead of sage for a different herbal twist.
- Sauce Additions: Add a splash of lemon juice or capers to the sauce for a zesty kick.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this dish suitable for gluten-sensitive diners.
Serving Suggestions
This Italian Chicken Saltimbocca pairs beautifully with a variety of side dishes. Consider serving it alongside:
- Garlic mashed potatoes
- Steamed asparagus or green beans
- A fresh arugula salad with lemon vinaigrette
- Pasta tossed with olive oil and parmesan
Conclusion
In just about 35 minutes, you can create a meal that is not only delicious but also makes you feel like a gourmet chef. Italian Chicken Saltimbocca is sure to delight your family and friends, making any occasion feel special. So roll up your sleeves and get ready to enjoy this delightful dish!
FAQ
Can I make Chicken Saltimbocca ahead of time?
Yes! You can prepare the chicken and wrap it in prosciutto and sage ahead of time. Just store it in the refrigerator until you’re ready to cook.
What can I serve with Chicken Saltimbocca?
This dish goes well with a variety of sides such as mashed potatoes, sautéed vegetables, or a simple salad.
Is it necessary to use white wine?
While white wine adds a wonderful depth of flavor to the sauce, you can absolutely omit it and use extra chicken broth instead.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet.
Delicious Italian Chicken Saltimbocca Recipe
Course: Main CourseCuisine: ItalianDifficulty: Easy4
servings15
minutes20
minutes350
kcalDiscover the irresistible Italian Chicken Saltimbocca recipe, a delightful blend of chicken, prosciutto, and sage that’s easy to make and full of flavor.
Ingredients
4 boneless, skinless chicken breasts4 boneless, skinless chicken breasts
8 slices of prosciutto8 slices of prosciutto
8 fresh sage leaves8 fresh sage leaves
½ cup all-purpose flour½ cup all-purpose flour
2 tablespoons olive oil2 tablespoons olive oil
4 tablespoons unsalted butter4 tablespoons unsalted butter
½ cup chicken broth½ cup chicken broth
½ cup white wine (optional)½ cup white wine (optional)
Salt and pepper, to tasteSalt and pepper, to taste
Directions
- Prepare the Chicken: Place each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about ½ inch thickness.
- Sprinkle the chicken breasts with salt and pepper on both sides.
- Take two slices of prosciutto and lay them over each flattened chicken breast, covering as much area as possible. Place one sage leaf on top of each.
- Lightly dust the wrapped chicken breasts with flour, shaking off any excess.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until hot but not smoking.
- Place the chicken breasts in the hot skillet, prosciutto side down. Cook for about 4-5 minutes until golden brown.
- Carefully flip the chicken and add the remaining butter to the skillet. Cook for an additional 4-5 minutes until the chicken is cooked through and the prosciutto is crispy.
- Once the chicken is done, remove it from the pan and set aside on a plate. Pour the chicken broth and white wine (if using) into the skillet, scraping up the browned bits.
- Bring the sauce to a simmer and let it reduce for about 2-3 minutes to concentrate the flavors.
- Serve: Place the chicken back into the pan to coat with the sauce for a minute before serving.
