Description
Succulent chicken saltimbocca brings Italian culinary magic straight from Roman kitchens onto your dinner plate. Prosciutto and sage dance together, creating a symphony of flavors that elevates simple ingredients into an elegant masterpiece you’ll savor with pure delight.
Ingredients
Scale
Chicken Saltimbocca
Main Protein:
- 4 boneless, skinless chicken breasts (pounded to ½-inch thickness)
- 4 slices prosciutto
Cheese and Herbs:
- 4 slices fontina cheese (or mozzarella or provolone)
- 8 fresh sage leaves
Cooking and Seasoning Ingredients:
- ¼ cup all-purpose flour (for dusting)
- 2 tablespoons olive oil
- 4 tablespoons (¼ cup) unsalted butter
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 1 tablespoon lemon juice
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Prepare the chicken cutlets by gently seasoning with salt and pepper, ensuring even coverage across the surface.
- Layer a delicate slice of prosciutto over each seasoned cutlet, carefully pressing two fresh sage leaves onto the cured meat.
- Crown the prosciutto with a thin slice of your preferred cheese, creating a flavorful topping.
- Lightly dust the bare side of the chicken with a fine coating of flour, avoiding the prosciutto-covered surface.
- Warm a large skillet over medium-high heat, combining olive oil and butter to create a rich cooking medium.
- Carefully place the prepared chicken into the skillet, positioning the prosciutto side facing upward.
- Cook each side for approximately 3-4 minutes, allowing the chicken to develop a golden-brown crust and cook thoroughly.
- Transfer the cooked chicken to a warm plate, preserving its temperature and texture.
- Deglaze the skillet with a splash of white wine, using a wooden spoon to lift the caramelized bits from the pan’s bottom.
- Allow the wine to simmer and reduce, concentrating its flavors.
- Pour in chicken broth and a squeeze of fresh lemon juice, creating a vibrant pan sauce.
- Reduce the liquid by half, concentrating the flavors and achieving a slightly thickened consistency.
- Finish the sauce by whisking in a pat of butter, creating a silky, luxurious texture.
- Taste and adjust the seasoning with additional salt and pepper as needed.
- Generously drizzle the sauce over the chicken, ensuring each piece is beautifully coated.
- Serve immediately alongside your favorite accompaniments like creamy mashed potatoes, sautéed spinach, or a crisp green salad.
Notes
- Choose boneless, skinless chicken breasts of even thickness to ensure uniform cooking and prevent dry or undercooked sections.
- Pat chicken dry before seasoning to help flour adhere better and create a crispy exterior when searing.
- Swap prosciutto with turkey bacon for a lower-fat alternative or use vegetarian cheese for a meat-free version.
- Use fresh sage leaves for maximum flavor, pressing them gently into the prosciutto to help them stick during cooking.
- Avoid overcrowding the skillet to maintain high heat and achieve proper golden-brown caramelization on the chicken.
- Monitor cooking time carefully, as chicken breasts can quickly become tough and dry when overcooked.
- Select a dry white wine like Pinot Grigio or Sauvignon Blanc for deglazing to add subtle complexity to the sauce.
- Quickly whisk cold butter into the sauce off the heat to create a smooth, glossy finish without breaking the emulsion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 120 mg