Description
Italian Chicken Saltimbocca is a delicious and elegant dish featuring tender chicken breasts wrapped in savory prosciutto and fresh sage leaves, lightly coated in flour, and pan-seared to golden perfection. Finished with a flavorful sauce made from chicken broth and white wine, this recipe puts a flavorful twist on the classic Italian preparation, making it perfect for a quick yet sophisticated weeknight dinner or special occasion.
Ingredients
Scale
Chicken and Wrap
- 4 pieces Chicken Breasts (substitute with turkey cutlets if desired)
- 4 slices Prosciutto (or a similar cured meat)
- 8 fresh Sage Leaves (or rosemary or thyme for a twist)
Coating and Cooking
- 1/2 cup All-Purpose Flour (or gluten-free flour for gluten-free option)
- 2 tablespoons Olive Oil (or butter or other cooking oils)
- 2 tablespoons Unsalted Butter (salted butter can be used with salt adjustment)
Sauce
- 1 cup Chicken Broth (vegetable broth for vegetarian alternative)
- 1/2 cup White Wine (optional; lemon juice as non-alcoholic substitute)
Seasoning
- Salt (to taste)
- Black Pepper (to taste)
Instructions
- Prepare Chicken: Pound the chicken breasts to about ½ inch thickness using a meat mallet, ensuring even cooking throughout.
- Season: Sprinkle both sides of the chicken with salt and pepper to enhance flavor.
- Assemble: Place a slice of prosciutto on each chicken breast and top with a fresh sage leaf, pressing gently to adhere.
- Coat: Lightly dredge the wrapped chicken pieces in all-purpose flour, shaking off any excess to prevent clumping.
- Heat Pan: Add olive oil and butter to a skillet over medium-high heat and allow it to heat until the butter melts and the mixture is hot but not smoking.
- Sear Chicken: Carefully add the chicken to the skillet, prosciutto side down first, and cook for 4-5 minutes until the prosciutto is golden and crisp.
- Flip & Cook: Turn the chicken over, add remaining butter to the pan, and cook for another 4-5 minutes until the chicken is cooked through and nicely browned.
- Set Aside: Remove the chicken from the skillet and keep warm on a plate.
- Make Sauce: Pour chicken broth and white wine (if using) into the skillet, scraping up any browned bits from the bottom to incorporate flavor.
- Simmer: Let the liquid simmer for 2-3 minutes until slightly reduced and flavorful.
- Coat & Serve: Return the chicken to the skillet briefly to coat in the sauce, then serve immediately for the best taste and texture.
Notes
- You can substitute turkey cutlets for chicken breasts for a different but delicious variation.
- Rosemary or thyme can replace sage leaves if you want a unique twist.
- Use gluten-free flour and vegetable broth for a gluten-free and vegetarian adaptation respectively, though the latter omits prosciutto and chicken broth.
- White wine is optional; lemon juice can substitute for a non-alcoholic sauce.
- Adjust salt accordingly when using salted butter or cured meats to avoid oversalting.
- Ensure the chicken is pounded evenly for consistent cooking and tenderness.
