Chicken Saltimbocca
Chicken Saltimbocca is a classic Italian dish known for its rich flavors and elegant presentation. The name “Saltimbocca” means “jumps in the mouth,” which perfectly describes the delightful burst of flavors you’ll experience with each bite. This dish traditionally features chicken breasts topped with prosciutto and sage, then cooked in a savory white wine sauce. It’s a perfect choice for a special dinner or when you want to impress guests with a restaurant-quality meal at home.
Tips for selecting the best ingredients:
- Chicken: Choose organic or free-range chicken breasts for the best flavor and quality.
- Prosciutto: Use high-quality, thinly sliced prosciutto for the best texture and taste.
- Sage: Fresh sage leaves are essential for this recipe; they provide a unique, aromatic flavor.
Preparation Steps
Preparing Chicken Saltimbocca is straightforward if you follow these steps:
- Gather all your ingredients and ensure they are prepped and ready to go. This will make the cooking process smoother and more enjoyable.
Cooking the Chicken
- Prepare the chicken breasts by pounding them to an even thickness, about 1/4 inch thick. This ensures they cook evenly.
- Season the chicken with salt and pepper on both sides.
- Place a sage leaf on each chicken breast, then top with a slice of prosciutto. Press lightly to adhere.
Tips for achieving the perfect sear:
- Ensure the chicken is dry before searing to get a nice, golden crust.
- Use medium-high heat to avoid overcooking the prosciutto.
Making the Sauce
- Dredge the chicken in flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the chicken prosciutto side down first, for about 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
Ingredients needed for the sauce:
- White wine
- Chicken broth
- Unsalted butter
Step-by-step instructions for making the sauce:
- In the same skillet, add the white wine, scraping up any browned bits from the bottom of the pan.
- Add the chicken broth and bring to a simmer.
- Reduce the sauce by half, then stir in the butter until melted and the sauce is smooth.
Assembling the Dish
- Return the chicken to the skillet, spooning the sauce over the top.
- Simmer for a few minutes to meld the flavors.
Tips for layering flavors:
- Ensure the sauce is well-seasoned, adding more salt and pepper if necessary.
- Let the chicken sit in the sauce for a few minutes off the heat to absorb the flavors.
Serving Suggestions
- Transfer the chicken to a serving platter, spooning the sauce over the top.
- Garnish with fresh parsley and lemon slices if desired.
Pairing suggestions:
- Serve with a side of garlic mashed potatoes or a fresh green salad.
- Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Health benefits of the main ingredients:
- Chicken: A lean source of protein.
- Sage: Contains anti-inflammatory and antioxidant properties.
Variations and Substitutions
Suggestions for ingredient substitutions:
- Chicken: Substitute with veal or pork cutlets for a different take on Saltimbocca.
- Prosciutto: Pancetta or thinly sliced ham can be used if prosciutto is unavailable.
- Wine: Use chicken broth or a splash of vinegar if you prefer to cook without alcohol.
Variations to suit different dietary needs:
- Gluten-Free: Use a gluten-free flour blend for dredging the chicken.
- Dairy-Free: Omit the butter or use a dairy-free substitute.
Tips and Tricks
Insider tips for perfecting the dish:
- Pound the chicken breasts evenly to ensure uniform cooking.
- Do not overcrowd the pan when cooking the chicken; cook in batches if necessary.
Common mistakes to avoid:
- Overcooking the chicken, which can make it dry.
- Using dried sage instead of fresh, as it won’t provide the same flavor.
Storage and Reheating
Best practices for storing leftovers:
- Store in an airtight container in the refrigerator for up to 3 days.
Tips for reheating without losing flavor:
- Reheat gently on the stovetop with a bit of additional chicken broth to keep the dish moist.
- Avoid microwaving, which can toughen the chicken.
Frequently Asked Questions
Q: Can I use turkey instead of chicken for Saltimbocca? A: Yes, turkey cutlets can be a great substitute and offer a similar flavor profile.
Q: What type of wine should I use? A: A dry white wine like Pinot Grigio or Sauvignon Blanc works well.
Q: Can I make this dish ahead of time? A: Yes, you can prepare the chicken and sauce ahead of time and reheat gently before serving.
Q: What sides go well with Chicken Saltimbocca? A: Garlic mashed potatoes, sautéed spinach, or a simple green salad are great options.
Q: How can I add more flavor to the sauce? A: You can add a splash of lemon juice or a bit of grated lemon zest for a fresh, bright note.
Conclusion
Chicken Saltimbocca is a delightful, flavorful dish that brings the taste of Italy to your dinner table. With its tender chicken, savory prosciutto, and aromatic sage, it’s sure to become a favorite in your recipe collection. Give it a try, and enjoy the delicious flavors of this classic Italian dish.
Chicken Saltimbocca
Chicken Saltimbocca is a classic Italian dish known for its rich flavors and elegant presentation. The name "Saltimbocca" means "jumps in the mouth," which perfectly describes the delightful burst of flavors you'll experience with each bite. This dish traditionally features chicken breasts topped with prosciutto and sage, then cooked in a savory white wine sauce. It's a perfect choice for a special dinner or when you want to impress guests with a restaurant-quality meal at home.
Ingredients
- 4 chicken cutlets or chicken breasts (1 1/2 lbs pounded thin (1/4 inch))
- 4 tablespoons olive oil (divided)
- 6 slices prosciutto
- 4 thin slices provolone cheese
- 1 tablespoon fresh sage (chopped + 12 full leaves)
- 3 cloves garlic (minced)
- 2 tablespoons unsalted butter
- 1 small shallot (minced)
- 1/4 cup dry white wine
- 1/2 cup low sodium chicken broth
- Juice of 1/2 a lemon (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes
- Freshly ground black pepper
Instructions
Using a mallet or meat tenderizer, pound the chicken to a thin even consistency, about 1/4 inch. Rub 1 tbsp of olive oil on the breasts and add some freshly ground black pepper.
Turn oven to 400 degrees F.
In a cast iron skillet over medium/low heat, add 3 tbsp of olive oil. Once shimmering, add the 12 pieces of whole sage leaves spread out in the skillet. Allow to lightly “fry” for about 30 seconds. Remove from the pan using tongs and set aside on paper towel to drain excess oil.
Turn the heat to medium/high and add the chicken to the skillet. Allow the chicken to sear/brown for about 2 minutes on each side. Remove from the skillet and set aside on a plate.
Return the skillet to medium heat and add 2 tbsp unsalted butter. Once the butter has melted, add in the minced sage, garlic, and shallots. Sauté for 1 minute, until the garlic becomes fragrant. Add in the 1/4 cup of white wine and allow the pan to deglaze and the liquid to reduce by half. Once liquid has reduced, add in the chicken broth, fresh lemon juice, and red pepper flakes. Stir all the ingredients together and lower the heat to low.
Return the chicken back into the skillet. Place 2 pieces of the lightly fried sage leaves on each piece of chicken, followed by a slice of prosciutto. For the larger pieces of chicken you can use two slices to ensure the top of the chicken is covered. Then place one slice of provolone over the prosciutto, followed by 1 more sage leaf on top.
Place skillet in the oven for 10 minutes until the chicken is fully cooked through (165 degrees F internal temperature) and the cheese is melted and bubbly. If you want the cheese more melted/browned, low broil for 1 minute. Carefully remove from the oven and serve along with your favorite side dish.
Notes
Nutrition Information:
Amount Per Serving: Calories: 449