Chicken saltimbocca
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
288 kcal
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Course
Main Course
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Cuisine
Italian
Chicken saltimbocca
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This chicken dish is easy and quick to make, but restaurant-worthy in taste. Perfect any night.
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Ingredients
- 1 lb chicken breast (1lb being either two large breasts, halved lengthwise or 4 tenders, each approx 4oz/110g)
- ½ teaspoon ground pepper approx
- 5 sage leaves (large)
- 4 lices prosciutto
- 1 ½ tablespoon olive oil
- 2 tablespoon butter
- ½ tablespoon flour
- ⅓ cup white wine
- ⅓ cup chicken stock
- ½ tablespoon lemon juice or a little more to taste
Instructions
- Place the pieces of chicken next to each other on a cutting board and cover with cling wrap/film over the top. Gently pound the chicken just enough so that they are relatively even in thickness. Remove the cling wrap/film.
- Season both sides of the chicken with pepper. If you like you can also add a little salt, but bear in mind prosciutto is a little salty - I'd suggest only on first side if at all. Finely chop one of the sage leaves and press this onto the chicken on the second side.
- Top each of the pieces of chicken with a slice of prosciutto so that it covers the chicken as far as possible (you can fold over a little, if needed, where the chicken narrows). Top each piece with a large sage leaf then use a cocktail stick through the sage leaf, prosciutto and chicken to secure it all in place but lie flat (see photos).
- Warm the oil in a large skillet/frying pan or braiser over a medium-high heat. Add the chicken pieces prosciutto side down and cook for 1 - 2 minutes to lightly crisp the prosciutto and start the sage releasing its aroma.
- Turn the chicken over, taking care not to break up the prosciutto if it sticks slightly, then cook for another 3 - 5 minutes until the chicken is cooked through. Remove the chicken and set aside, covering with foil to keep them warm.
- Meanwhile, add the butter to the same skillet and once it is relatively well melted, add the flour. Cook for a minute to let it sizzle and brown slightly.
- Then, deglaze the pan with the wine followed by the stock (add the stock just around half a minute after, to let the wine boil off a little of the alcohol). Continue to simmer the sauce for about 2 - 3 minutes, stirring regularly to both scrape any browning from the bottom of the skillet and avoid it becoming lumpy. It should thicken slightly. Add a little black pepper and salt, if needed to taste. Then add the lemon juice, stir through and serve the chicken with the sauce poured over the top.
Notes
- Slightly larger pieces of chicken will also work here eg around 6oz/170g each. Breast meat is best for this recipe, either using whole breasts that you split yourself through the middle length-wise or large tender pieces.
- I recommend using a good Italian prosciutto for this (either Parma or San Danielle) as it tends to be less salty which is pretty noticeable when cooked than versions made elsewhere in the prosciutto-style.
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
2g
(1%)
Protein
26g
(52%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
264mg
(11%)
Potassium
480mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
221IU
(4%)
Vitamin C
2mg
(2%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 26g | 52% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 264mg | 11% |
| Potassium | 480mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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