Chicken Saltimbocca
Chicken Saltimbocca is a delightful Italian dish that features tender chicken cutlets, which are thinly sliced and pan-seared to achieve a golden-brown exterior. The name “saltimbocca” translates to “jump in the mouth,” a fitting description for this flavorful meal. Each chicken cutlet is layered with salty prosciutto and fresh sage leaves, which impart a wonderful aroma and taste.
The dish is finished with a luscious white wine butter sauce that adds depth and richness, perfectly complementing the savory elements. Typically served alongside roasted potatoes or sautéed spinach, Chicken Saltimbocca is not only easy to prepare but also offers a gourmet experience at home.
Its combination of simple ingredients creates an outstanding flavor profile that has made it a family favorite. Whether for a weeknight dinner or a special occasion, this dish is sure to impress with its vibrant flavors and elegant presentation.
Chicken Saltimbocca Ingredients
- Chicken: Start with chicken cutlets for easy cooking. You can slice your own from chicken breasts if needed.
- Seasonings: Use salt and pepper to season the chicken for flavor.
- Sage: Fresh sage leaves are essential for that earthy, aromatic taste.
- Prosciutto: Each cutlet is wrapped with two slices of salty prosciutto for added richness.
- Olive Oil: About 1 tablespoon of olive oil helps to keep the chicken moist while preventing it from sticking to the pan.
- Wine: A dry white wine (like 1 cup of sauvignon blanc or pinot grigio) enhances the flavor of the sauce.
- Broth: Use 1¼ cups of low-sodium chicken broth for depth in the sauce, either homemade or store-bought.
- Butter: About 2 tablespoons of butter adds richness and a creamy texture to the sauce.
How to Make Chicken Saltimbocca
Step 1: Prepare the Chicken:
If using chicken breasts, start by filleting them to create cutlets. Use the flat side of a meat mallet to pound each cutlet to about ¼ inch thick. Aim for pieces that are roughly 5 inches long, which will comfortably hold the prosciutto and sage.
Step 1: Season the Chicken:
Once the chicken is flattened, season both sides with salt and pepper. This step is crucial for enhancing the overall flavor of the dish.
Step 2: Wrap with Prosciutto and Sage:
Lay a slice of prosciutto on each piece of chicken, trimming any excess. Place 1-2 fresh sage leaves on top of the prosciutto, then secure everything in place with a toothpick. This helps keep the filling intact during cooking.
Step 3: Dredge in Flour:
Prepare to dredge the chicken by placing about 1 cup of flour on a plate. Coat each chicken piece lightly in flour, shaking off any excess. This will create a nice crust when cooked.
Step 4: Heat the Pan:
In a large stainless steel pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Allow the pan to become hot for about 2-3 minutes before adding the chicken.
Step 5: Sear the Chicken:
Place the chicken in the pan, prosciutto side down. Sear for 2-3 minutes until the prosciutto is crispy. Flip the chicken and cook for an additional 2 minutes or until the chicken is fully cooked. Once done, transfer the cooked chicken to a plate and tent it with foil to keep it warm.
Step 6: Make the Sauce:
In the same pan, add 1 cup of dry white wine over medium-high heat. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, allowing the wine to reduce for about 1 minute. Then, add 1¼ cups of chicken broth and let the sauce simmer for 3 minutes until it reduces by about half.
Step 7: Finish the Sauce:
Lower the heat to medium-low and whisk in the remaining 2 tablespoons of butter until melted and the sauce is smooth. Taste the sauce and adjust seasoning with more salt and pepper if needed.
Step 8: Combine Chicken and Sauce:
Return the cooked chicken to the pan, gently mixing it with the sauce. Cook for another 2-3 minutes until the chicken is heated through and well-coated in the sauce.
Step 9: Serve:
Once everything is ready, remove the toothpicks from the chicken and plate it. Drizzle some sauce over the top and enjoy your delicious Chicken Saltimbocca, ideally served with roasted potatoes or sautéed spinach on the side.
FAQ’S
What type of chicken should I use for Chicken Saltimbocca?
Chicken cutlets are ideal for this dish. You can use chicken breasts filleted and pounded to a thin size for even cooking.
Can I use a different type of meat?
While traditional saltimbocca is made with chicken, you can substitute it with thinly sliced veal or pork if desired.
What if I can’t find fresh sage?
If fresh sage is unavailable, you can use dried sage, but reduce the amount, as dried herbs are more potent.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce in advance. Just reheat gently before serving, ensuring the chicken is heated through.
What type of wine is best for the sauce?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best as it complements the flavors without being too sweet.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Can I make this dish gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging.
What can I serve with Chicken Saltimbocca?
This dish pairs well with roasted potatoes, sautéed spinach, or a simple side salad.
Is it possible to skip the prosciutto?
If you prefer a lighter version or need a substitute, you can skip the prosciutto, but the dish will lose some of its traditional flavor.
How do I know when the chicken is cooked through?
The internal temperature of the chicken should reach 165°F (75°C) when fully cooked. The meat should no longer be pink, and juices should run clear.
