Hi Everyone, it’s Anne from Beyond the Bayou Blog. Today, I’m excited to share Chicken Saltimbocca, a dish that means a lot to me. It brings back memories of family gatherings and special times.
This elegant yet easy-to-make recipe involves lightly dredging the chicken in flour, then searing it to golden perfection before simmering in a rich, buttery wine sauce.
The result is a dish bursting with flavor and sophistication, perfect for both weeknight dinners and special occasions.
Whether you’re a seasoned cook or a culinary novice, Chicken Saltimbocca offers a delightful way to bring the taste of Italy to your table, impressing family and friends with its delicious simplicity.
What Is Chicken Saltimbocca?
Chicken Saltimbocca is a twist on the traditional Roman dish, which originally featured veal scaloppini with prosciutto and fresh sage. Instead of veal, which can be hard to find and pricey, this version uses chicken, making it more accessible and just as tasty.
This recipe is super simple and incredibly delicious. The chicken breasts are paired with crispy prosciutto and fresh sage, creating a flavorful and protein-packed dish. If you want to make it even better, add some cheese and top it off with a fantastic white wine garlic pan sauce.
Whether rolled up or served flat, this Chicken Saltimbocca is sure to impress!
Why You Will Love This Recipe?
- It’s Easier Than You Think (Really). This dish may look fancy, but it’s surprisingly easy to make at home. With just 15 minutes of prep time and 15 minutes of cooking, you can have Chicken Saltimbocca on the table in 30 minutes. It’s as quick as making Chicken Milanese!
- Big Flavors Ahead! Turn plain chicken breasts into a mouthwatering meal with prosciutto di Parma and a rich white wine butter sauce. The name “saltimbocca” means “jump in the mouth” in Italian, and this dish truly lives up to that name with its burst of flavors.
- Well, Plated Tweaks. While I didn’t invent Chicken Saltimbocca, I’ve added my own twist to it. Instead of using only whole sage leaves, I use chopped sage to evenly flavor the chicken. I also dredge the chicken before adding the prosciutto, which helps it stick without using toothpicks and gives you crispier ham.
- You’ll Feel Like You’re Eating at Your Favorite Retro Italian Restaurant. Set the table with a white tablecloth, light some candles, and maybe even mix up an Italian Margarita. It’s date night at home with this Chicken Saltimbocca recipe! If you love Italian-American classics like Chicken Piccata, Chicken Marsala, and Chicken Francaise, you’ll adore this dish too.
Overview: How To Make Chicken Saltimbocca?
Chicken Saltimbocca is a delightful and elegant dish that is surprisingly easy to prepare. In just 45 minutes, you can create a meal that features thinly sliced chicken cutlets layered with savory prosciutto and fresh sage leaves, all simmered in a luscious buttery white wine sauce. This recipe serves four and requires minimal prep time, making it perfect for both weeknight dinners and special occasions.
To start, season the chicken cutlets with salt and pepper, then layer each piece with prosciutto and sage leaves. Secure everything with toothpicks to keep the flavors intact during cooking. After dredging the chicken in flour, sear the cutlets in a hot pan with olive oil and butter until they are golden and cooked through. Set the cooked chicken aside on a wire rack while you prepare the sauce.
The sauce is a key component of this dish, adding a rich and flavorful finish. Deglaze the pan with white wine, scraping up all the browned bits, then add chicken stock and reduce the sauce until it thickens. Stir in the remaining butter to create a silky texture, then adjust the seasoning to taste. Return the chicken to the pan, allowing it to warm through in the sauce for a couple of minutes.
To serve, sprinkle the Chicken Saltimbocca with freshly minced parsley for a burst of color and freshness. This dish pairs beautifully with a side of vegetables or a simple salad, making it a versatile and impressive addition to your culinary repertoire. Enjoy the combination of tender chicken, crispy prosciutto, and aromatic sage, all brought together in a delightful white wine sauce.
Keto Chicken Saltimbocca Recipe
Equipment
- Sharp Knife
- Meat mallet
- Toothpicks
- Large Skillet
- Measuring Cups
- Small Bowl
Ingredients
- 2 pounds chicken cutlets pounded to 1/4″ thick
- 20 large sage leaves
- 12 pieces prosciutto about a 1/4 pound worth
- 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
- 2 tablespoons parsley
Instructions
- Season chicken with salt and pepper. Layer prosciutto on top, adding sage leaves if desired, securing with toothpicks.
- Dredge chicken in flour, shaking off excess, then set aside on parchment paper.
- Heat pan over medium heat, add olive oil and butter. Sear chicken prosciutto-side down until golden, then flip and cook until done.
- Remove chicken, add white wine to pan over high heat, scraping brown bits. Add chicken stock, reduce by half.
- Reduce heat, add remaining butter, whisk sauce, adjust seasoning. Return chicken to pan, warm through.
- Garnish with parsley and serve immediately. Enjoy!
Nutrition
Tips You Should Try!
- Freeze the Chicken Before Slicing. For even slices, place whole chicken breasts in the freezer for 10 to 15 minutes. This makes them firmer and easier to cut. When slicing, place your hand on top to guide the knife and ensure an even cut.
- Make Sure the Cutlets Are Uniformly Thick. Aim for cutlets that are 5 to 6 inches long. Trim any thin edges to ensure the cutlets are the same thickness, which helps them cook evenly.
- Heat Your Pan for Real. Patience is key here. Make sure your pan is thoroughly heated before adding the prosciutto. This will ensure it gets crispy and delicious instead of limp and sad.
- Don’t Walk Away from the Sage. If you’re making crispy sage leaves for garnish, stay by the stove. Sage can go from perfectly crisp to burnt in seconds, so keep a close eye on it.
- Use an Instant-Read Thermometer. To ensure your chicken is perfectly cooked, use an instant-read thermometer. When the chicken reaches 160°F, it’s done. Let it rest, and the temperature will rise to 165°F, which is safe to eat.
What to Serve with Chicken Saltimbocca?
Make-Ahead and Storage Tips
- Make-Ahead: This dish is best enjoyed right after cooking. But if you need to keep it warm for a bit, you can leave it in a pan on very low heat for up to 20 minutes.
- Storing: You can store leftovers in the fridge. Just cover them up, and they’ll stay good for up to 4 days.
- Freezing: This dish also freezes well. Make sure it’s covered and it will keep in the freezer for up to 3 months. When you’re ready to use it, let it thaw in the refrigerator for a day.
- Reheating: To reheat, put the dish back in a pan with a bit of the original sauce, cover it, and heat in the oven at 350°F for about 10 minutes.
What Is the Flavor of Saltimbocca?
The most abundant flavor is the sage which is leveled out by the bright lemon wine sauce and savory prosciutto.
Is Saltimbocca Difficult to Make?
Yes. A Restaurant-style chicken saltimbocca is a difficult dish but can absolutely be mastered by reading THIS BLOG. It’s important to know what steps are coming next because everything happens quickly with saltimbocca. It took me a couple of times to get the sauce right!
Can I Use Dried Sage Instead of Fresh?
If at all possible, always go with fresh but yes you can use dried sage. However, dried sage is more potent, so use it sparingly. Generally, you’ll need about â…“rd of the amount compared to fresh sage.