Chicken Saltimbocca Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Servings
10
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Calories
20095 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Saltimbocca Recipe
Description
This Chicken Saltimbocca recipe centers on thinly pounded chicken breasts seasoned with salt, pepper, and fresh sage. Each breast is wrapped with a slice of prosciutto and adorned with a fresh sage leaf, which adheres during cooking. Coated lightly in a flour mixture, the chicken is pan-fried in olive oil to develop a caramelized and slightly crispy exterior while keeping the interior juicy.
After cooking the chicken, the pan is deglazed with white wine, allowing the alcohol to evaporate, and combined with chicken stock to create a flavorful sauce. Shallots and garlic add aromatic depth, and the sauce is cooked down to concentrate flavor. Butter is whisked in for richness and parsley finishes the sauce with fresh herbal notes. The seasoning balance is adjusted before returning the chicken to the pan to coat with sauce.
The dish pairs well with lemon for a touch of acidity, and wine is an optional pairing. Cooking methods favor stovetop pan-frying to preserve texture and achieve caramelization on prosciutto and sage.
Leftovers can be refrigerated for up to four days or frozen for three months. The dish reheats well in the oven covered with sauce. Keeping it warm over low heat allows for short holding times without drying. The saltimbocca sauce varies regionally, but this pan gravy is a classic complement that enhances the prosciutto and sage flavors.
Ingredients
For the Chicken:
- 5 7-9 ounce chicken breast sliced in half width-wise
- 1 tablespoon sage + 1 teaspoon finely minced fresh
- 10 lices prosciutto ham
- 10 sage fresh leaves
- 1 cup all-purpose flour
- ¼ cup olive oil
For the Sauce:
- ½ shallot small diced
- 2 garlic finely minced cloves
- ½ cup white wine like chardonnay, dry
- 1 ½ cups chicken stock
- 1 tablespoon butter unsalted
- 1 teaspoon parsley finely minced, fresh
- salt coarse, to taste
- black pepper coarse, to taste
Instructions
- Pound each sliced chicken breast until it is ½” to ¾” thick.
- Season both sides with salt and pepper and then evenly sprinkle on the 1 tablespoon of fresh sage.
- Press a piece of prosciutto ham onto each pounded out chicken breast covering it.
- Next, place a fresh sage leaf into the center of the prosciutto ham on the chicken and press it in to stick. Set aside.
- In a bowl or pan mix together the flour, salt and pepper, and lightly dredge each chicken saltimbocca in the flour and pat off any excess and set aside.
- Add the olive oil to a large saute pan over medium heat and cook the saltimbocca in batches prosciutto ham side down first for 2 ½ to 3 minutes per side or until browned and cooked through out.
- Set the cooked chicken saltimbocca aside and add the shallot and garlic to the pan and saute for 1 to 2 minutes.
- Deglaze with white wine and cook until it’s au sec or almost gone.
- Pour in the chicken stock and cook over high heat for 3-4 minutes or until it becomes a thin gravy.
- Finish with butter, 1 teaspoon sage, parsley, salt and pepper.
- Serve the pan sauce over top of the cooked chicken saltimbocca.
Notes
- Keep cooked chicken warm for up to 20 minutes over low heat before serving.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat in the oven at 350°F for 10 minutes covered with pan sauce to prevent drying out.
- This pan gravy-style sauce is traditional, but regional variations exist.
- A squeeze of lemon brightens the dish and pairs well with various wines.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 20095 kcal
% Daily Value*
| Calories | 200.95kcal | 10% |
| Carbohydrates | 11.74g | 4% |
| Protein | 10.55g | 21% |
| Fat | 11.18g | 17% |
| Saturated Fat | 2.88g | 14% |
| Cholesterol | 31.14mg | 10% |
| Sodium | 145.3mg | 6% |
| Potassium | 205.58mg | 4% |
| Fiber | 0.42g | 2% |
| Sugar | 0.82g | 2% |
| Vitamin A | 45.19IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 10.75mg | 1% |
| Iron | 0.94mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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