Authentic Chicken Saltimbocca Recipe

5 from 2 votes

Authentic Chicken Saltimbocca Recipe

This Authentic Chicken Saltimbocca Recipe isn't just about cooking; it's about creating magic! We're talking about tender chicken breast, the irresistible flavor of prosciutto, delicate sage leaves, and a sauce that's pure heaven. Trust me, this recipe is about to become your secret weapon in the kitchen.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Italian

Servings:

Calories: 1490kcal

Author: Jami Powell

Equipment

Large Skillet with Lid
Mallet
Ladle
Toothpicks
Plastic Wrap or Parchment Paper

Ingredients

3 qty chicken breasts sliced in half (for a total of 6 thin cutlets)
6 qty thin slices of prosciutto
18 qty fresh sage leaves
1 cup seasoned flour
3 tablespoon olive oil for searing plus more if needed
2 cloves garlic whole (smashed)
½ cup dry white wine
½ cup chicken broth
4 tablespoons unsalted butter
2 teaspoon all-purpose seasoning
Salt and pepper to taste

Instructions

Begin by gently pounding the chicken breast halves to an even thickness of about ¼ inch.
Season both sides of each chicken cutlet with salt and pepper to taste.
Top each chicken cutlet with a slice of prosciutto, then place three fresh sage leaves on each one. Secure the prosciutto and sage with a toothpick.
Add all-purpose seasoning to the flour. Dredge each chicken cutlet in the seasoned flour, making sure to shake off any excess. This step will create a crispy outer layer when searing and help thicken the sauce.
In a skillet over medium-high heat, warm 3 tablespoons of olive oil until shimmering.
Working in batches, add the coated chicken cutlets to the skillet. Sear for about 3-4 minutes on each side, or until the prosciutto is crispy and the chicken is golden brown and cooked through.
If needed, add more olive oil to the skillet before searing the next batch.
Remove the cooked chicken cutlets from the skillet and set them aside.
Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Allow the wine to simmer and reduce by half, intensifying its flavors.
Pour in the chicken broth, add the whole (smashed) garlic cloves, and continue to simmer for a few minutes, allowing the flavors to meld.
Lower the heat and whisk in the butter, one tablespoon at a time.
Return the cooked chicken cutlets to the skillet, spooning the flavorful sauce over each piece.
Cover and let the chicken warm through in the sauce until it reaches a safe internal temperature of 165°F (74°C).
Remove toothpicks from the chicken and place it on a serving dish. Generously ladle the white wine sauce over the chicken.

Notes

Storage Store in the refrigerator in an airtight container for up to 3 days.

Freeze This dish is not freezer-friendly.

Reheat Reheat gently on the stovetop to preserve the flavors.

Substitutions

White Wine: Dry marsala or chicken broth can replace the white wine.
Protein: Consider using thin pork or veal cutlets instead of chicken. This adaptation maintains the basics of the dish while offering a different texture and flavor.

Nutrition The provided nutrition information is only an estimate.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition