Chicken Saltimbocca is a classic Italian dish renowned for its harmonious blend of flavors and elegant presentation. With its origins rooted in Roman cuisine, this dish has transcended borders to become a beloved favorite worldwide. Combining tender chicken breasts, savory prosciutto, fresh sage leaves, and a delectable white wine sauce, Chicken Saltimbocca is a culinary masterpiece that is sure to tantalize the taste buds and impress any dinner guest.
What is Saltimbocca?
Saltimbocca is an Italian dish traditionally made with veal, although variations using other meats such as chicken or pork are also common. The word "saltimbocca" roughly translates to "jumps in the mouth" in Italian, which perfectly describes the delightful burst of flavors this dish offers. Typically, saltimbocca consists of thinly sliced meat, such as veal, topped with slices of prosciutto and fresh sage leaves, then sautéed or pan-fried until golden and cooked through. It's often served with a flavorful sauce made from white wine, butter, and sometimes chicken broth, which adds richness and depth to the dish. Saltimbocca is a beloved classic in Italian cuisine, prized for its simplicity, yet exquisite taste.
The Recipe for Chicken Saltimbocca
Cut each breast lengthwise into two cutlets, making six pieces in all.
After covering each cutlet with wax paper and gently pounding it to a thickness of about 1/4′′, sprinkle it with a little salt and pepper.
Place a sage leaf and half of a prosciutto slice on one end of each cutlet, then fold the chicken over and tuck the ends in gently.
Using a shallow basin, coat the chicken with flour, shaking off any excess, then toss away any leftover flour.
After preheating a nonstick skillet to medium-high temperature, spray it with olive oil.
If needed, sauté the chicken in batches for about a minute on each side.
Return the chicken to the sauce after adding butter and chicken broth to the pan.
Continue cooking on low heat for about five minutes.
Drizzle the sauce over the chicken and serve it over wilted leaves.
Tips and Variations:
Tips:
1. Use Thinly Sliced Chicken: For best results, pound the chicken breasts to an even thickness of about 1/4 inch. AddThis guarantees that the chicken cooks through without becoming tough.
2. Secure Ingredients Well: When assembling the Chicken Saltimbocca, make sure to secure the prosciutto and sage leaves firmly in place. This can be done by pressing down lightly or using toothpicks to hold everything together.
3. Don't Overcook: Chicken can quickly become dry if overcooked. Cook the Chicken Saltimbocca just until it's golden brown on the outside and cooked through on the inside, about 3-4 minutes per side depending on thickness.
4. Deglaze the Pan: After cooking the chicken, deglaze the pan with white wine and chicken broth to scrape up any browned bits stuck to the bottom. This adds flavor to the sauce and ensures nothing goes to waste.
5. Adjust Seasoning: Taste the sauce before serving and adjust the seasoning as needed with salt and pepper. If you'd like, you can also squeeze in some lemon juice for brightness.
Variations:
1. Veal Saltimbocca: For a more traditional take on the dish, use thinly sliced veal scallopini instead of chicken breasts. Follow the same assembly and cooking instructions, adjusting the cooking time as needed for the thinner veal slices.
2. Pork Saltimbocca: Pork loin or tenderloin can also be used to make Saltimbocca. Pound the pork to an even thickness, then proceed with the recipe as directed.
3. Vegetarian Variation: For a vegetarian version of Saltimbocca, you can use thinly sliced eggplant or tofu in place of the meat. Top with vegetarian-friendly prosciutto alternatives or simply skip it altogether and focus on the sage and sauce for flavor.
4. Cheese Addition: Consider adding a slice of your favorite cheese, such as mozzarella or provolone, on top of the chicken before adding the prosciutto and sage. This gives the food an additional depth of taste and richness.
5. Herb Substitutions: While sage is traditional, feel free to experiment with other fresh herbs such as rosemary or thyme for a different flavor profile.
Ingredients:
- - 4 boneless, skinless chicken breasts
- - 8 slices of prosciutto
- - 8 fresh sage leaves
- - All-purpose flour for dredging
- - Salt and pepper to taste
- - 2 tablespoons olive oil
- - 4 tablespoons unsalted butter
- - 1/2 cup dry white wine
- - 1/2 cup chicken broth
- - 1 lemon, thinly sliced (optional, for garnish)
- - Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Chicken:
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness, about 1/4 inch thick. Season both sides with salt and pepper.
2. Assemble the Saltimbocca:
Place a slice of prosciutto on top of each chicken breast.
Lay a fresh sage leaf on top of the prosciutto.
3. Secure the ingredients:
Secure the prosciutto and sage in place by pressing down lightly or using toothpicks.
4. Dredge the chicken:
Dust each chicken breast with flour, making sure to shake off any extra.
5. Cook the chicken:
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Once the butter has melted and the skillet is hot, add the chicken breasts, prosciutto side down. Cook for 3–4 minutes on each side, or until well-cooked and golden brown. After taking the chicken out of the skillet, set it aside.
6. Prepare the sauce:
In the same skillet, add the white wine and chicken broth. Using a wooden spoon, scrape off any browned bits from the pan's bottom. Give the sauce five minutes to simmer and reduce by half.
7. Finish the dish:
Return the chicken breasts to the skillet, turning them to coat them in the sauce.
Add the remaining butter to the skillet and swirl until melted and incorporated into the sauce.
Allow the chicken to simmer in the sauce for an additional 2-3 minutes until heated through and the sauce has thickened slightly.
8. Serve:
Transfer the chicken saltimbocca to a serving platter.
Garnish with lemon slices and chopped parsley, if desired.
Serve hot and enjoy the delicious flavors of this classic Italian dish.