Chicken Saltimbocca Recipe
Introduction
Chicken Saltimbocca is a classic Italian dish that brings together tender chicken, savory prosciutto, and fragrant sage. Its rich sauce made from white wine and chicken stock makes it an impressive yet simple meal perfect for any night of the week.
Ingredients
- 2 pounds chicken cutlets (pounded to 1/4″ thick and cut into 5 inch long pieces)
- 20 large sage leaves
- 12 pieces prosciutto (about a 1/4 pound)
- 1 1/4 cups low sodium chicken stock
- 1 cup dry white wine
- 1 cup flour (for dredging only)
- Salt and pepper (to taste)
- 1/4 cup olive oil
- 6 tablespoons butter (divided)
- 2 tablespoons minced flat-leaf Italian parsley
Instructions
- Step 1: Season the chicken pieces with salt and pepper on both sides. Place the prosciutto on top of each chicken piece, trimming to fit if needed. Press it down to adhere, then place 1-2 sage leaves on top depending on size. Secure the sage and prosciutto with toothpicks.
- Step 2: Dredge all chicken pieces in flour and shake off any excess. Arrange them on parchment paper and set aside.
- Step 3: Heat a large pan over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When melted, add chicken pieces prosciutto side down and sear until golden, about 2-3 minutes. Flip and cook the other side for 1-2 minutes or until cooked through. Transfer to a wire rack. Repeat in batches, adding more olive oil and butter as needed.
- Step 4: After all chicken is cooked, add the white wine to the pan. Increase heat to high and scrape the pan with a wooden spoon to lift browned bits. After about 1 minute, add the chicken stock and cook until the sauce reduces by half and thickens, approximately 3 minutes. Reduce heat to medium-low and stir in the remaining butter.
- Step 5: Whisk the sauce to combine and taste. Adjust seasoning with salt and pepper if necessary. Return the chicken to the pan and gently toss to warm through for about 2 minutes.
- Step 6: Sprinkle with minced parsley and serve immediately. Enjoy your flavorful Chicken Saltimbocca!
Tips & Variations
- For extra flavor, use homemade chicken stock if possible, or enhance store-bought with a dash of soy sauce or herbs.
- Substitute sage with fresh thyme or rosemary if you prefer a different aromatic note.
- Serve with a side of sautéed spinach or a light pasta to complete the meal.
- Use a meat mallet or rolling pin to ensure chicken cutlets are evenly thin for faster, more even cooking.
Storage
Store leftover Chicken Saltimbocca in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to prevent drying out, or warm in the oven covered with foil. Avoid microwaving to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of cutlets?
Yes, thinly sliced or pounded chicken breasts work perfectly. Just be sure to pound them to about 1/4 inch thick for even cooking.
What can I substitute for prosciutto?
If you don’t have prosciutto, thin slices of pancetta or even smoked bacon can be used for a similar salty, savory flavor.
PrintChicken Saltimbocca Recipe
Chicken Saltimbocca is a classic Italian dish featuring tender chicken cutlets topped with savory prosciutto and fresh sage leaves, pan-seared to golden perfection and bathed in a luscious white wine and chicken stock sauce enriched with butter. This elegant yet simple recipe delivers a harmonious balance of flavors and textures, perfect for a sophisticated weeknight dinner or entertaining guests.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Chicken and Toppings
- 2 pounds chicken cutlets (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)
- Salt and pepper, to taste
For Dredging
- 1 cup flour (for dredging only)
Sauce and Cooking Fats
- 1 1/4 cups low sodium chicken stock
- 1 cup dry white wine
- 1/4 cup olive oil
- 6 tablespoons butter (divided)
Garnish
- 2 tablespoons minced flat-leaf Italian parsley
Instructions
- Season and Assemble: Season the chicken cutlets evenly with salt and pepper on both sides. Place a piece of prosciutto on each chicken piece, trimming it if necessary to fit snugly. Press the prosciutto onto the chicken to adhere, then top each piece with 1 to 2 sage leaves, securing them with toothpicks to keep everything in place during cooking.
- Dredge the Chicken: Lightly coat each assembled chicken piece with flour, shaking off any excess. Lay the floured cutlets on parchment paper and set aside to prepare for cooking.
- Sear the Chicken: Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter, allowing the butter to melt completely. Place the chicken pieces in the hot pan prosciutto side down and sear until the prosciutto turns golden brown, about 2 to 3 minutes. Flip the chicken and cook the other side for an additional 1 to 2 minutes or until the chicken is cooked through. Transfer the cooked chicken to a wire rack to keep warm. Repeat the process in batches, adding more oil and butter as needed.
- Prepare the Sauce: Pour the white wine into the same pan used for cooking the chicken. Turn the heat to high and use a wooden spoon to scrape up the flavorful browned bits stuck to the pan. Cook the wine for about 1 minute to reduce slightly, then add the chicken stock. Continue cooking until the sauce thickens and reduces by half, approximately 3 minutes. Reduce the heat to medium-low and stir in the remaining butter until fully incorporated.
- Finish the Dish: Whisk the sauce to combine and taste, adjusting salt and pepper as needed. Return the chicken pieces to the pan, gently mixing to warm them through for about 2 minutes, allowing the flavors to meld.
- Garnish and Serve: Remove the toothpicks from the chicken. Sprinkle the dish with minced flat-leaf Italian parsley and serve immediately while hot and flavorful. Enjoy your elegant Chicken Saltimbocca!
Notes
- Be careful not to overcook the chicken to keep it tender and juicy.
- Using low sodium chicken stock helps control the saltiness of the dish, especially with prosciutto.
- Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio for the sauce.
- Press the prosciutto firmly onto the chicken to prevent it from peeling during cooking.
- Use a wire rack for resting the chicken to avoid sogginess and retain crispness.
Keywords: Chicken Saltimbocca, Chicken Cutlets, Sage, Prosciutto, Italian Chicken Recipe, Pan-Seared Chicken, White Wine Sauce
