Chicken Saltimbocca is a classic Italian dish that translates to “jump in the mouth,” and with its bold flavours and tender texture, it certainly lives up to its name. This dish features thinly pounded chicken breasts wrapped in prosciutto, then topped with sage leaves and cooked in a flavorful pan sauce. The combination of salty prosciutto, aromatic sage, and tender chicken creates a delicious harmony of flavours that is sure to impress. Whether served as an elegant dinner party entree or a special family meal, Chicken Saltimbocca is a delightful taste of Italy that will leave your taste buds craving more.
Chicken SaltimboccaCourse: Blog
4 boneless, skinless chicken breasts
Salt and black pepper to taste
8 slices prosciutto
8 fresh sage leaves
All-purpose flour, for dredging
2 tablespoons unsalted butter
2 tablespoons olive oil
½ cup dry white wine
½ cup chicken broth
1 tablespoon lemon juice
2 tablespoons capers (optional)
Fresh parsley, chopped, for garnish
- Prepare Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about ¼ inch. Season both sides of the chicken breasts with salt and black pepper.
- Assemble Saltimbocca: Lay 2 slices of prosciutto on top of each chicken breast, overlapping slightly to cover the surface. Place 2 sage leaves on top of the prosciutto on each chicken breast, pressing them lightly to adhere.
- Dredge in Flour: Spread some all-purpose flour on a plate. Dredge each chicken breast in the flour, shaking off any excess.
- Sauté Chicken: In a large skillet, heat the butter and olive oil over medium-high heat. Once the butter has melted and the skillet is hot, add the chicken breasts, prosciutto-side down, to the skillet. Cook for about 3-4 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and transfer to a plate.
- Make Pan Sauce: Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine cook for a minute to reduce slightly, then add the chicken broth, lemon juice, and capers (if using). Simmer the sauce for a few minutes until it thickens slightly.
- Finish and Serve: Return the chicken breasts to the skillet, spooning some of the pan sauce over the top. Cook for another minute to heat through. Garnish with chopped fresh parsley before serving. Serve the Chicken Saltimbocca hot, accompanied by your favourite side dishes, such as mashed potatoes or steamed vegetables. Enjoy the exquisite flavours of this classic Italian dish!