Chicken Saltimbocca Recipe
Saltimbocca originated in Italy, most likely in the Lazio region, where it traditionally features veal instead of chicken. Over time, variations of the dish have emerged, and chicken has become a popular choice for its accessibility and mild flavor.
Equipment
- Meat mallet or rolling pin
- Plastic wrap
- Large Skillet
- Tongs
- Mixing bowl
- Plate (for dredging)
Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices of prosciutto
- 8 fresh sage leaves
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- Salt and black pepper (to taste)
- Lemon wedges (for serving, optional)
Instructions
- Step 1: Prepare the ChickenPlace a chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound it to about 1/4-inch thickness. Repeat with the remaining chicken breasts.Lightly season both sides of each chicken breast with salt and pepper. Remember, prosciutto is already salty, so go easy on the salt.
- Step 2: Assemble the SaltimboccaLay one slice of prosciutto over each chicken breast. Gently press two sage leaves onto the prosciutto.Secure the prosciutto and sage with a toothpick if needed.
- Step 3: Dredge the ChickenPour the flour onto a plate. Lightly dredge each chicken breast in the flour, shaking off any excess.
- Step 4: Sear the ChickenHeat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.Place the chicken breasts in the skillet, prosciutto side down. Cook for 2-3 minutes until the prosciutto is crispy.Flip the chicken and cook the other side for another 2-3 minutes until golden brown.Remove the chicken from the skillet and set aside on a plate.
- Step 5: Make the SauceReduce the heat to medium and add the white wine to the skillet. Scrape the bottom of the pan to deglaze it, incorporating all the browned bits.Add the chicken broth and simmer for 3-4 minutes to reduce the sauce slightly.Stir in the remaining tablespoon of butter for a silky finish.
- Step 6: Combine and ServeReturn the chicken to the skillet and spoon the sauce over the top. Simmer for 3-4 minutes until the chicken is fully cooked and infused with the sauce.Remove the toothpicks (if used) and serve immediately, garnished with lemon wedges if desired.