Chicken Saltimbocca
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
687 kcal
-
Course
Main Course
-
Cuisine
Italian
Chicken Saltimbocca
Description
Chicken Saltimbocca features thinly pounded chicken cutlets topped with prosciutto and sage leaves secured by toothpicks. After dredging in flour, the chicken cooks quickly in a combination of olive oil and butter until golden and cooked through. The pan is then deglazed with white wine and chicken stock, scraping up browned bits to form a flavorful sauce, finished with butter and parsley for richness and brightness.
The prosciutto crisps during cooking, providing a savory contrast to the tender chicken beneath, while sage adds a distinctive herbal aroma. The quick pan-sear preserves juiciness and allows for a beautifully sauced final dish.
Serve this chicken saltimbocca alongside garlic sautéed spinach or other simple vegetable sides. The sauce complements the mild poultry and salty prosciutto. This dish reheats well and leftovers can be stored refrigerated for a few days.
For best results, pounding cutlets uniformly thin ensures even cooking. Using fresh sage and good quality prosciutto enhances the flavor. Securing the toppings helps maintain presentation while cooking.
Ingredients
- 2 pounds chicken cutlet pounded to 1/4" thick and cut into 5 inch long pieces
- 20 large sage leaves
- 12 pieces prosciutto about a 1/4 pound worth
- 1 1/4 cups chicken stock low sodium
- 1 cup white wine dry
- 1 cup flour for dredging only
- salt to taste
- black pepper to taste
- 1/4 cup olive oil
- 6 tablespoons butter divided
- 2 tablespoons Italian flat-leaf parsley minced
Instructions
- Season the chicken pieces with salt and pepper on both sides. Place the prosciutto on top of the chicken, trimming to fit if required. Press it down to make it stick and then depending on the size place 1-2 sage leaves on top. Secure the sage leaves and prosciutto to the chicken with toothpicks.
- Dredge all of the chicken pieces in flour and shake off excess. Place the chicken pieces onto parchment paper and set aside.
- Heat a large pan to medium heat. Add in 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted add in the chicken pieces prosciutto side down and sear until golden (about 2-3 minutes). Flip and cook the other side for 1-2 minutes more or until cooked through and then place the chicken onto a wire rack. Work in batches, using more olive oil and butter as required.
- Once all of the chicken pieces have been cooked, prepare the sauce by adding the white wine to the pan. Turn heat to high and scrape the pan with a wooden spoon to remove all of the brown bits. After 1 minute add in the chicken stock and cook the sauce until it thickens and reduces by half (about 3 minutes). Once reduced turn heat down to medium-low and add in the remaining butter.
- Whisk the sauce together and taste test. Adjust salt and pepper as required. Once satisfied with the taste add the chicken pieces back into the pan and gently mix to warm the chicken through (about 2 minutes).
- Sprinkle the chicken saltimbocca with parsley and serve right away. Enjoy!
Notes
- Flatten chicken cutlets evenly to about 1/4 inch thickness for uniform cooking.
- Store leftovers refrigerated and reheat gently in microwave or on stovetop to maintain texture.
- Pair this dish with garlic sautéed spinach for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Calories | 687kcal | 34% |
| Carbohydrates | 5.3g | 2% |
| Protein | 72.9g | 146% |
| Fat | 35.5g | 55% |
| Saturated Fat | 13.4g | 67% |
| Cholesterol | 228mg | 76% |
| Sodium | 611mg | 25% |
| Potassium | 572mg | 12% |
| Fiber | 0.1g | 0% |
| Sugar | 0.5g | 1% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
