Italian Chicken Saltimbocca

$- 4 boneless, skinless chicken breasts - 8 slices of prosciutto - 8 fresh sage leaves - 1 cup all-purpose flour - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons olive oil - 2 tablespoons unsalted butter - 1 cup chicken broth - Zest of 1 lemon - Juice of 1 lemon The main ingredients for Italian Chicken Saltimbocca are simple yet flavorful. You start with chicken breasts, which are tender and juicy. Prosciutto adds a salty, savory kick. Fresh sage leaves bring a nice herbal note that pairs well with the chicken. You also need flour, salt, and pepper for a crispy coating. Olive oil and butter help cook the chicken to perfection. Chicken broth adds depth to the sauce, while lemon zest and juice give it a bright, fresh flavor. - Meat mallet - Shallow dish for coating - Large skillet Using the right tools makes cooking easier. A meat mallet helps pound the chicken to an even thickness. This step is key for cooking the meat evenly. You will need a shallow dish to coat the chicken in flour. A large skillet is essential for searing and making the sauce. With these ingredients and tools, you are ready to make a delicious Italian Chicken Saltimbocca. Each bite will burst with flavor, making it a dish you and your loved ones will enjoy! {{ingredient_image_2}} To start, take your chicken breasts and place them between two sheets of plastic wrap. Use a meat mallet to pound the chicken until it is about 1/2 inch thick. This step helps to tenderize the chicken and ensures even cooking. Once you finish pounding, lay 2 slices of prosciutto and 2 fresh sage leaves on each chicken breast. Secure them with toothpicks. This adds great flavor and keeps everything in place. Next, prepare your coating. In a shallow dish, mix the all-purpose flour, salt, and black pepper. Dredge each piece of chicken in this mixture. Make sure to shake off any extra flour for a light and crispy finish. Now, heat olive oil and butter in a large skillet over medium-high heat. Once the butter melts and shimmers, add the chicken. Cook for 4-5 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate when done. In the same skillet, pour in the chicken broth. Use a wooden spoon to scrape the bottom of the pan. This will deglaze it and gather all the tasty bits. Stir in the lemon zest and juice. Let the sauce simmer for about 2-3 minutes until it thickens slightly. This adds a bright flavor that complements the chicken perfectly. Return the chicken to the skillet, spooning the lemon sauce over each piece. Cook everything together for an additional minute to heat the chicken through and infuse it with flavor. When ready to serve, remove the toothpicks for safety. For a nice touch, arrange the chicken on a large dish. Drizzle the vibrant lemon sauce over the top. Garnish with fresh sage leaves and lemon wedges for an appealing presentation. Pounding the chicken is key for great texture. It makes the meat tender. Use a meat mallet and place the chicken between plastic wrap. Aim for about 1/2 inch thickness. This helps it cook evenly. It also keeps the chicken juicy. Cook the chicken for 4-5 minutes on each side. This timing gives a nice golden color. Be careful not to overcook it. Dry chicken is not tasty. Fresh ingredients shine in this dish. Use fresh sage leaves instead of dried ones. Fresh prosciutto adds a rich flavor too. Freshness makes the dish brighter and more vibrant. When seasoning, remember that less is more. A little salt and pepper go a long way. Focus on the prosciutto and sage for flavor. They are the stars of the dish. You can bake the chicken if you prefer. Preheat your oven to 400°F (200°C). Bake for about 20-25 minutes. This method can be healthier and still tasty. Frying gives a nice crispy texture. However, grilling is another fun option. Grilling adds a smoky flavor. It pairs well with the lemon sauce. Try each method to see what you like best. Pro Tips Use Fresh Ingredients: Always opt for fresh sage and high-quality prosciutto. Fresh ingredients enhance the overall flavor of the dish and bring authenticity to your saltimbocca. Don’t Skip the Deglazing: Make sure to deglaze the pan after cooking the chicken. Scraping up the browned bits will add depth and richness to your sauce. Adjust the Thickness of the Sauce: If you prefer a thicker sauce, let it simmer a little longer. Conversely, for a lighter sauce, add more chicken broth until you reach your desired consistency. Garnish Creatively: Elevate your presentation by garnishing with additional fresh sage leaves and lemon wedges. A beautiful presentation enhances the dining experience. {{image_4}} You can switch up the herbs in this dish. Adding rosemary or thyme gives new flavors. Simply chop the herbs finely and sprinkle them over the chicken. You can also change the amount of sage. Use more or less based on your taste. If you want to try something different, use turkey or veal instead of chicken. They will still taste great with the prosciutto and sage. For a vegetarian option, try using eggplant. Cut the eggplant into thin slices and follow the same steps as the chicken. You can make a creamy mushroom sauce too. Just add some sautéed mushrooms to the chicken broth. This will make the dish richer. Another idea is to add white wine to the sauce. It adds depth and a unique flavor to the dish. To keep your Italian Chicken Saltimbocca fresh, store leftovers right away. Place the chicken in an airtight container. Make sure the lid seals well. You can keep it in the fridge for up to three days. Before you store, let it cool to room temperature. This helps prevent moisture build-up. Recommended containers include glass or BPA-free plastic. Glass containers are great for reheating. They don’t stain or hold smells. If you use plastic, choose ones labeled microwave-safe. If you want to save your Chicken Saltimbocca for later, freezing works well. First, let the chicken cool completely. Then, wrap each piece tightly in plastic wrap. After that, place them in a freezer bag. Try to remove as much air as possible. This helps avoid freezer burn. For best results, use the chicken within three months. To thaw, place it in the fridge overnight. If you’re in a hurry, use the microwave on the defrost setting. When reheating, make sure the chicken is heated all the way through. A good way to check is with a food thermometer. It should reach at least 165°F. Chicken Saltimbocca is a classic Italian dish. It features chicken breasts, prosciutto, and sage. The dish comes from Rome, Italy. "Saltimbocca" means "jump in the mouth," hinting at its amazing taste. The chicken is tender and juicy, with rich flavors from the prosciutto and sage. This dish is often served with a lemon sauce that adds brightness. It’s a beautiful blend of simple ingredients that create a delightful meal. Yes, you can prepare Chicken Saltimbocca in advance. Start by pounding the chicken and layering with prosciutto and sage. Use toothpicks to hold the layers in place. You can coat the chicken in flour and store it in the fridge. Just make sure to cover it well. When ready to cook, heat your skillet and follow the cooking steps. This saves time and lets you enjoy a delicious meal with less stress. You have many great options for side dishes. Here are a few suggestions: - Garlic Mashed Potatoes: Creamy and flavorful, they pair well. - Sautéed Spinach: Adds a nice green touch to your plate. - Roasted Vegetables: Carrots and zucchini work well. - Pasta: A light pasta with olive oil complements the dish. - Arugula Salad: Toss with lemon vinaigrette for a fresh bite. These sides create a balanced and colorful meal, making your dining experience even better. To make Italian Chicken Saltimbocca, we covered its key ingredients like chicken and prosciutto. I shared tips for preparing, cooking, and serving this dish. You can also play with herbs or proteins to suit your taste. Remember to store and freeze leftovers correctly to enjoy later. With these steps, you'll impress anyone at your table. Enjoy the process, and savor every bite of your delicious creation!$

A classic Italian dish featuring chicken breasts layered with prosciutto and sage, served with a lemon sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
8 slices prosciutto
8 leaves fresh sage
1 cup all-purpose flour
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup chicken broth
1 piece zest of lemon
1 piece juice of lemon

Instructions

Prepare the Chicken: Take each chicken breast and place it between two sheets of plastic wrap. Using a meat mallet, gently pound the chicken until it is about 1/2 inch thick.
Layer with Prosciutto and Sage: On each flattened chicken breast, lay 2 slices of prosciutto followed by 2 fresh sage leaves. Use toothpicks to secure them in place.
Coat in Flour Mixture: In a shallow dish, whisk together the all-purpose flour, salt, and black pepper. Dredge each piece of chicken in this mixture, shaking off excess flour.
Sear the Chicken: In a large skillet, heat the olive oil and butter over medium-high heat. Add the prepared chicken and cook for 4-5 minutes on each side until golden brown. Transfer to a plate and set aside.
Make the Sauce: In the same skillet, pour in the chicken broth and scrape the bottom to deglaze the pan. Stir in the zest and juice of the lemon and simmer for 2-3 minutes until thickened.
Combine and Heat Through: Return the chicken to the skillet, spooning the lemon sauce over each piece. Cook together for an additional minute.
Final Touch: Remove from heat and discard the toothpicks before serving.

Notes

For an elegant presentation, garnish with fresh sage leaves and lemon wedges.

Keyword chicken, Italian, prosciutto, sage, saltimbocca