Chicken Saltimbocca
User Reviews
5
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
360 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Saltimbocca
Description
This Chicken Saltimbocca recipe uses thin, boneless, skinless chicken breasts which are pounded flat and seasoned before layering with fresh sage leaves and wrapping in prosciutto. The prosciutto crisps up during pan-frying, imparting a salty richness that complements the tender chicken beneath. Cooking in olive oil results in a nicely browned exterior while keeping the chicken juicy.
The accompanying sauce is made from butter and flour cooked to a roux, then enriched with white wine, chicken broth, and brightened with lemon juice. This velvety sauce coats the chicken with a subtle acidity that balances the fatty prosciutto. Fresh sage leaves and lemon wedges as garnishes enhance the herbal and citrus aromas.
Chicken Saltimbocca is typically served as a main dish and pairs well with simple sides such as roasted vegetables or a light salad. The sauce spooned over the chicken finishes the dish with flavorful moisture.
Ingredients
For the chicken
- 4 chicken breast thin cut, boneless skinless
- salt to taste
- black pepper to taste
- 12 sage fresh leaves
- 4 lices prosciutto
- 2 tablespoons olive oil
For the sauce
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/3 cup white wine
- 3/4 cup chicken broth
- 1 tablespoon lemon juice
- salt to taste
- black pepper to taste
- sage optional garnish, fresh sage leaves and lemon wedges
- lemon optional garnish, fresh sage leaves and lemon wedges
Instructions
For the chicken
- Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.
- Season the chicken with salt and pepper. Place 3 sage leaves on the top of each chicken breast.
- Wrap each chicken breast with one piece of prosciutto.
- Heat the olive oil in a large pan over medium high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.
For the sauce
- Melt the butter in the pan over medium heat. Add the flour and cook for one minute, stirring constantly.
- Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes or until sauce has just thickened.
- Stir in the lemon juice and season with salt and pepper to taste.
- Return the chicken to the pan. Spoon the sauce over the chicken. Garnish with sage and lemon if desired, then serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 27g | 54% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 105mg | 35% |
| Sodium | 474mg | 20% |
| Potassium | 499mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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