Chicken Saltimbocca is a delightful Italian dish that marries the savory flavors of prosciutto and sage with tender, juicy chicken. This recipe is a testament to the idea that simplicity often leads to the most satisfying results. With just a few ingredients and straightforward steps, you can create a meal that feels both luxurious and comforting. The beauty of Chicken Saltimbocca lies not only in its rich, layered flavors but also in how quickly it comes together, making it perfect for both weeknight dinners and special occasions.

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Ingredients Overview

The success of Chicken Saltimbocca hinges on the quality of its ingredients. Each component plays a crucial role in building the dish’s signature flavor profile.

The chicken breasts form the foundation of the dish. When butterflied and lightly pounded, they cook evenly and remain tender, providing a perfect canvas for the bold flavors that follow. The prosciutto, thinly sliced and salty, wraps around the chicken like a flavorful blanket, adding a depth of umami that complements the fresh, earthy notes of the sage. Sage leaves, tucked between the chicken and prosciutto, infuse the dish with a distinct herbal fragrance that ties all the flavors together.

Kosher salt and freshly ground black pepper are essential for seasoning the chicken, enhancing its natural flavors without overpowering the other ingredients. A light dusting of all-purpose flour helps the chicken achieve a beautiful golden crust when seared. The olive oil and butter, used in tandem, provide the fat needed to cook the chicken to perfection while also forming the base of a rich, velvety sauce. Dry white wine and chicken stock are reduced to create a sauce that is both tangy and savory, with just the right amount of richness.

Step-by-Step Cooking Instructions

Preparing Chicken Saltimbocca is a process that, while simple, requires attention to detail to ensure that each element is perfectly executed.

Start by preparing the chicken. Butterfly the breasts by slicing them horizontally, then lightly pound them to an even thickness. This step is crucial for even cooking, ensuring that the chicken remains juicy and tender. Season each piece generously with kosher salt and freshly ground black pepper, allowing the seasoning to penetrate the meat.

Next, assemble the Saltimbocca. Lay two sage leaves on each piece of chicken, pressing them slightly to help them adhere. The sage not only adds flavor but also helps to keep the prosciutto in place. Place a slice of prosciutto over each piece of chicken, trimming the edges if necessary to ensure a snug fit. Press the prosciutto down firmly so that it sticks to the chicken, creating a seamless layer of flavor.

When it’s time to cook the chicken, heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter, allowing the butter to melt and the oil to become hot. Place the chicken breasts in the skillet, prosciutto side up. Cook the chicken for about 3 minutes, or until it is nearly cooked through. Then, carefully flip the chicken over and cook for an additional minute, just until the prosciutto begins to tighten up and form a slightly crispy crust. Remove the chicken from the skillet and set it aside on a plate. Repeat with the remaining chicken breasts. After all the chicken is cooked, pour off any excess fat from the skillet and wipe it clean with a paper towel.

To create the sauce, return the skillet to the heat and add the remaining 2 tablespoons of butter. Once the butter has melted, pour in the white wine, and bring it to a boil. Allow the wine to reduce by half, concentrating its flavors and forming the base of the sauce. Next, add the chicken stock, and bring the mixture to a rolling boil. Continue to cook the sauce until it has reduced by half again, thickening slightly and developing a rich, savory flavor. Finally, return the chicken to the skillet, prosciutto side up. Let the chicken simmer gently in the sauce for about 2 minutes, until it is fully cooked and the flavors have melded together.

Recipe Tips & Frequently Asked Questions

Best Practices for Pounding Chicken:
Achieving an even thickness when pounding the chicken breasts is key to ensuring they cook evenly. Use a meat mallet or the bottom of a heavy pan, starting from the center and working your way outwards.

Sage Substitutes:
If fresh sage is unavailable, consider using fresh thyme or a small amount of dried sage as an alternative. Both herbs offer a similar earthy flavor that pairs well with the prosciutto and chicken.

Adjusting the Sauce:
For a richer sauce, you can add a splash of cream or a pat of butter at the end. If you prefer a lighter sauce, use less butter and more chicken stock, or add a squeeze of lemon juice for brightness.

Common Mistakes to Avoid:
One common mistake is overcooking the chicken, which can result in a dry texture. To avoid this, cook the chicken just until it is firm to the touch and no longer pink in the center. Another potential issue is making the sauce too thin or too thick; be sure to reduce the liquid by half each time for the perfect consistency.

Can This Recipe Be Made Ahead?:
While Chicken Saltimbocca is best served fresh, you can prepare the chicken ahead of time and keep it in the refrigerator for a few hours before cooking. The sauce can also be made in advance and reheated gently before serving.

How to Store Leftovers:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat, adding a splash of chicken stock if needed to loosen the sauce.

What to Serve With This Recipe

Chicken Saltimbocca is a versatile dish that pairs well with a variety of side dishes. For a classic Italian meal, serve it alongside roasted vegetables such as asparagus, carrots, or Brussels sprouts. The earthy flavors of the vegetables complement the rich, savory notes of the chicken and prosciutto. Alternatively, creamy polenta or mashed potatoes make excellent choices, providing a comforting, starchy base that soaks up the flavorful sauce.

When it comes to wine pairings, a crisp, dry white wine such as Pinot Grigio or Sauvignon Blanc is an excellent choice. These wines have enough acidity to cut through the richness of the prosciutto and butter, while their subtle fruitiness enhances the flavors of the dish.

Variations and Customizations

Chicken Saltimbocca is a dish that lends itself well to variations and customizations. For a different take on the classic recipe, consider using alternative proteins such as pork, veal, or turkey. Each of these meats brings its own unique flavor to the dish while still pairing beautifully with the prosciutto and sage.

For those looking to add a twist to the traditional recipe, try incorporating additional ingredients such as cheese or lemon. A slice of mozzarella or fontina cheese placed on top of the prosciutto before cooking can add a creamy, melty layer of flavor. Alternatively, a squeeze of fresh lemon juice over the finished dish can brighten the flavors and add a hint of acidity that balances the richness of the sauce.

Chicken Saltimbocca is a dish that offers the best of both worlds: it’s simple to prepare yet delivers complex, satisfying flavors. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress. The combination of tender chicken, salty prosciutto, and aromatic sage, all brought together by a rich pan sauce, is truly irresistible. So gather your ingredients, follow the steps, and enjoy the delicious results of this classic Italian dish.

Ingredients

2 tablespoons extra-virgin olive oil
4 (6-ounce) skinless, boneless chicken breast halves, butterflied and lightly pounded
4 thin slices prosciutto di Parma
8 large sage leaves
Kosher salt
Freshly ground black pepper
All-purpose flour, for dusting
4 tablespoons unsalted butter, divided into tablespoons
1/4 cup plus 2 tablespoons dry white wine
1 cup chicken stock or low-sodium broth

Instruction

Gather all your ingredients.

Season the chicken breasts with a generous sprinkle of kosher salt and a dash of freshly ground black pepper. Lay two sage leaves on each chicken breast, pressing them slightly to help them adhere. Place a slice of prosciutto on top of each breast, trimming the edges if needed to fit snugly. Press the prosciutto down to secure it to the chicken.

Lightly coat each piece of chicken with all-purpose flour, shaking off any excess.

Heat a large skillet over medium-high heat and add the olive oil along with 2 tablespoons of the butter. Once the butter has melted and the oil is hot, place two of the chicken breasts in the skillet, prosciutto side facing up. Cook for about 3 minutes until the chicken is nearly cooked through.

Carefully flip the chicken over and continue to cook for an additional minute, just until the prosciutto begins to tighten up. Remove the chicken from the skillet and set it aside on a plate. Repeat this process with the remaining chicken breasts. After removing the last pieces, discard any remaining fat from the skillet and wipe it clean.

Return the skillet to the heat and add the remaining 2 tablespoons of butter.

Pour in the white wine, and bring it to a boil, allowing it to reduce by half, which should take around 2 minutes.

Next, add the chicken stock, and bring the mixture to a rolling boil. Allow it to reduce by half again, which will take another 3 minutes.

Place the chicken breasts back into the skillet, prosciutto side facing up. Let them simmer gently over medium heat until fully cooked, which should take about 2 minutes. Adjust the seasoning with additional salt and pepper if needed. Serve the chicken on plates, spoon the sauce over the top, and enjoy your Chicken Saltimbocca.