Classic Italian Chicken Saltimbocca Recipe

Ingredients

  • 4 boneless skinless chicken breasts
  • Salt and pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 cup dry white wine
  • 1/2 cup chicken broth
  • 8 fresh sage leaves
  • 8 thin slices prosciutto
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Steps and instructions

  1. Season the chicken breasts with salt and pepper, then dredge them in the flour.
  2. Heat the olive oil in a skillet over medium-high heat. Add the chicken breasts to the skillet and cook for about 3 minutes on each side, until golden brown.
  3. Remove the chicken from the skillet and set aside. In the same skillet, melt the butter. Add the white wine and chicken broth, scraping the bottom of the skillet to loosen any browned bits.
  4. Return the chicken to the skillet, placing a sage leaf and a slice of prosciutto on each breast. Sprinkle the Parmesan cheese over the top.
  5. Cover the skillet and simmer for about 10 minutes, until the chicken is cooked through and the sauce has thickened.
  6. Sprinkle the parsley over the chicken before serving.

Tools for making

  • Skillet - A frying pan or skillet to cook the chicken and prepare the sauce.
  • Tongs - To flip and handle the chicken breasts while cooking.
  • Meat mallet - Used to pound the chicken breasts to an even thickness.
  • Knife - For slicing the prosciutto and chopping the fresh parsley.
  • Grater - To grate the Parmesan cheese.
  • Spatula - For stirring and flipping the chicken in the skillet.

Recipe variations

  • Instead of using all-purpose flour, try using almond flour or breadcrumbs for a different crust.
  • For a vegetarian option, substitute the chicken breasts with firm tofu slices or portobello mushrooms.
  • Add a twist of flavor by using different herbs such as rosemary or thyme instead of sage.
  • Experiment with different types of cheese like mozzarella or fontina in place of Parmesan.
  • Add a layer of thin-sliced tomatoes or roasted red peppers on top of the prosciutto for an extra burst of flavor.
  • For a healthier option, grill the chicken instead of pan-frying it.

Recipe overview

This recipe for Chicken Saltimbocca offers a delightful twist on a classic Italian dish. Tender, juicy chicken breasts are pan-seared, topped with sage and prosciutto, and simmered in a rich wine and chicken broth sauce for a meal that's bursting with flavor. As the finishing touch, a sprinkle of Parmesan cheese melts into the sauce, adding an extra layer of deliciousness. This dish is a wonderful choice for a special occasion or whenever you're in the mood for a gourmet meal made in the comfort of your own kitchen. With its combination of savory prosciutto, aromatic sage, and velvety sauce, Chicken Saltimbocca is sure to impress.

Common questions

  1. Can I use bone-in chicken breasts instead of boneless?
  2. Yes, you can use bone-in chicken breasts, but the cooking time may need to be adjusted.
  3. Can I substitute the prosciutto with another type of cured ham?
  4. Yes, you can substitute prosciutto with other types of cured ham such as Serrano or Parma ham.
  5. Can I use a different type of cheese instead of Parmesan?
  6. While Parmesan cheese adds a distinct flavor, you can experiment with other hard cheeses like Pecorino Romano or Grana Padano.
  7. What can I serve with Chicken Saltimbocca?
  8. Chicken Saltimbocca pairs well with roasted potatoes, steamed vegetables, or a side salad.
  9. Can I make this recipe ahead of time?
  10. It is best to serve Chicken Saltimbocca immediately after cooking, as the prosciutto may lose its crispness if prepared in advance.

Serving dishes and utensils

  • Skillet - A skillet is needed to cook the chicken breasts and prepare the sauce.
  • Tongs - Tongs are helpful for flipping the chicken breasts and removing them from the skillet.
  • Spatula - A spatula can be used to scrape the bottom of the skillet and assist in serving the chicken.
  • Measuring cups - Measuring cups are useful for accurately measuring the flour, wine, and chicken broth.
  • Grater - A grater is needed to grate the Parmesan cheese.
  • Knife - A knife is required for chopping the fresh parsley.
  • Cutting board - A cutting board provides a surface for chopping the parsley.

Origin stories

Saltimbocca, whose name translates as 'jump in the mouth' in Italian, is a dish that certainly lives up to its evocative moniker. Originating in Rome, this delicious dish traditionally features veal, prosciutto, and sage, all rolled together and cooked until the flavors meld perfectly. However, regional variations soon emerged, with chicken often used as an alternative to veal. The dish is frequently served with a white wine and butter sauce, adding an extra layer of indulgence. So why the name 'jump in the mouth'? Because each bite is said to be so delightful, it's as if the flavors are literally leaping on your taste buds! In the words of Italian culinary wisdom, this is truly a dish that offers 'tanto gusto per il gusto'.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.