Translating to “jumps in the mouth,” chicken saltimbocca is an Italian meal that consists of soft chicken breasts topped with prosciutto and sage leaves, and frequently accompanied by a tasty sauce. This recipe provides a wonderful way to enjoy this tasty dish throughout preparation.
Chicken Saltimbocca
Succulent chicken breasts layered with prosciutto and sage, cooked to perfection, creating a savory and aromatic dish.
Equipment
- meat mallet
- mixing bowl
- flat plate
- tongs
- tooth picks
Ingredients
- boneless chicken
- proscuitto
- sage leaves
- all purpose flour
- olive oil
- white wine
- unsalted butter
Instructions
- Place each chicken breast half between two sheets of plastic wrap or parchment paper. Gently pound the chicken with a meat mallet or rolling pin until it's about 1/4-inch thick. This helps tenderize the chicken and ensures even cooking.
- Season the pounded chicken breasts with salt and pepper.Place 2 slices of prosciutto on each chicken breast, slightly overlapping if needed.Lay 3 fresh sage leaves on top of the prosciutto on each chicken breast.
- If desired, use toothpicks to secure the prosciutto and sage leaves onto the chicken breasts.Lightly dredge the prepared chicken in flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat.Once the oil is hot, carefully place the chicken breasts, prosciutto-side down, in the skillet. Cook for about 3-4 minutes until the prosciutto becomes crispy and the chicken is golden brown.
- Flip the chicken breasts and cook for an additional 3-4 minutes until the chicken is cooked through. The internal temperature should reach 165°F (74°C) if using a thermometer.
- If making a sauce, deglaze the skillet by adding white wine or chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by half.
- Whisk in unsalted butter, if using, to create a velvety sauce.
- Once cooked, remove the chicken from the skillet. Pour any optional sauce over the chicken.
- Serve the Chicken Saltimbocca hot, garnished with lemon wedges for squeezing over the dish.
Video
Notes
- Remove toothpicks before serving if used for securing the prosciutto and sage leaves.
- You can optionally serve the Chicken Saltimbocca with a simple sauce made from white wine, chicken broth, and butter for added richness.
Nutrition
Serving: 600g
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