Italian Chicken Saltimbocca Recipe
Succulent Italian Chicken Saltimbocca features tender chicken breasts wrapped in savory prosciutto and fresh sage, lightly coated with flour, pan-seared to golden perfection, and served with a flavorful broth and white wine sauce. This classic Italian dish combines aromatic herbs and rich flavors for an elegant yet easy-to-make meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
Ingredients
Chicken and Wrap
- 4 boneless, skinless chicken breasts
- 8 slices of prosciutto
- 8 fresh sage leaves
Coating and Cooking
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
Sauce
- ½ cup chicken broth
- ½ cup white wine (optional)
- Salt and pepper, to taste
Instructions
- Prepare Chicken: Flatten the chicken breasts between plastic wrap by pounding them to an even thickness of ½ inch to ensure even cooking.
- Season and Assemble: Lightly season the chicken with salt and pepper, bearing in mind the prosciutto will add additional salt. Place two slices of prosciutto and one fresh sage leaf onto each chicken breast, pressing them gently so they adhere.
- Coat Chicken: Lightly dredge each assembled chicken breast in all-purpose flour, then shake off any excess flour to avoid clumping and ensure a light coating.
- Heat Skillet: Heat olive oil and half of the unsalted butter in a skillet over medium-high heat until the mixture is sizzling and hot, ready for searing.
- Sear Chicken: Place the chicken breasts prosciutto-side down into the skillet and cook for 4 to 5 minutes until the prosciutto turns golden and crisp. Carefully flip the chicken to the other side.
- Finish Cooking: Add the remaining butter to the pan and continue cooking the chicken for another 4 to 5 minutes until fully cooked through and both sides are crisp.
- Make Sauce: Remove the chicken from the skillet and set aside. Pour in the chicken broth and white wine, scraping the bottom of the pan to deglaze and release browned bits, and simmer the sauce for 2 to 3 minutes to reduce slightly.
- Coat and Serve: Return the chicken breasts to the skillet, spooning the sauce over them to coat evenly. Serve with extra sauce spooned on top for maximum flavor.
Notes
- Pounding the chicken ensures even cooking and tender texture.
- Prosciutto adds natural saltiness, so season chicken lightly.
- You can omit white wine if you prefer, substituting with more chicken broth.
- Use fresh sage for authentic flavor; dried sage is not recommended.
- Serve with a side of sautéed vegetables or a light salad to complement the rich flavors.
Find it online: https://mealoria.com/italian-chicken-saltimbocca-recipe/
