Description
Italian Chicken Saltimbocca is a delicious and easy-to-make dish featuring tender chicken breasts wrapped with savory prosciutto and fragrant sage leaves, pan-seared to golden perfection and finished with a flavorful wine and chicken broth sauce. This classic Italian recipe offers a perfect balance of rich flavors and makes an impressive yet simple dinner option.
Ingredients
Scale
Chicken and Wrap
- 4 pieces Chicken Breasts (substitute with turkey cutlets for a different flavor)
- 4 slices Prosciutto (can be replaced with a similar cured meat if unavailable)
- 8 leaves Sage Leaves (rosemary or thyme can be used for a unique twist)
Coating and Seasoning
- 1/2 cup All-Purpose Flour (opt for gluten-free flour for gluten-free version)
- Salt, to taste
- Pepper, to taste
Cooking and Sauce
- 2 tablespoons Olive Oil (butter or other cooking oils can work as substitutes)
- 2 tablespoons Unsalted Butter (salted butter can be used if adjusted for salt content)
- 1 cup Chicken Broth (use vegetable broth for vegetarian alternative)
- 1/2 cup White Wine (optional, lemon juice can substitute if avoiding alcohol)
Instructions
- Pound the Chicken: Using a meat mallet, pound the chicken breasts to an even thickness of about ½ inch. This ensures even cooking and tender texture.
- Season the Chicken: Sprinkle both sides of the chicken breasts generously with salt and pepper to enhance the natural flavors.
- Assemble with Prosciutto and Sage: Place a slice of prosciutto over each chicken breast and top with two fresh sage leaves, pressing lightly to adhere.
- Coat with Flour: Lightly coat each wrapped chicken breast with all-purpose flour, shaking off any excess to avoid a heavy coating.
- Heat the Skillet: In a large skillet, heat olive oil and 1 tablespoon of unsalted butter over medium-high heat until the butter melts and the mixture is hot but not smoking.
- Sear the Chicken (Prosciutto Side Down): Carefully place the chicken breasts prosciutto side down into the hot skillet. Cook for 4-5 minutes until the prosciutto is crisp and golden brown.
- Flip and Continue Cooking: Turn the chicken over, add the remaining tablespoon of butter to the pan, and cook for another 4-5 minutes until the chicken is cooked through and golden on the other side.
- Remove Chicken from Skillet: Transfer the cooked chicken breasts to a plate and cover loosely to keep warm.
- Prepare the Sauce: Add chicken broth and white wine (if using) to the skillet. Bring the liquid to a simmer and cook for 2-3 minutes to reduce slightly and meld the flavors.
- Coat Chicken with Sauce: Return the chicken breasts to the skillet, spoon the sauce over them briefly to coat, then remove from heat.
- Serve: Plate the chicken immediately, spooning additional pan sauce over each serving for maximum flavor.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- If white wine is not desired, lemon juice is a suitable alcohol-free substitute for deglazing the pan.
- Fresh sage leaves provide the most authentic flavor, but rosemary or thyme can be used for variation.
- For a vegetarian alternative, use vegetable broth and substitute chicken breasts with thick slices of firm tofu or eggplant.
- Ensure to pound the chicken evenly to promote quick and uniform cooking.
