Heavenly Chicken Saltimbocca: A Classic Italian Delight!
Chicken Saltimbocca is characterized by its tender chicken slices layered with a slice of savory prosciutto and aromatic sage, all brought together with a simple pan sauce made with wine.
A testament to the beauty of Italian cuisine – this Chicken Saltimbocca recipe uses simple ingredients and straightforward techniques, but results in a deeply flavorful and satisfying dish. Whether you’re new to cooking or a seasoned chef, this dish is sure to impress.
This Chicken Saltimbocca recipe is not only delicious but also quick and easy to prepare, making it perfect for both weeknight dinners and special occasions.
So, let’s get cooking!
The Chicken Saltimbocca Recipe: For The Perfect Dinner!
Recipe Video
Recipe Ingredients
- 4 Boneless and Skinless Chicken Breasts, thinly sliced (about 4 oz each)
- 4 slices Prosciutto, or turkey ham as a substitute
- 4 fresh Sage Leaves
- 2 cups Flour
- 2 tablespoons Garlic Olive Oil
- ½ cup Dry White Wine
- 2 tablespoons Chicken Stock
- 2 tablespoons Unsalted Butter
- 2 Shallots, finely chopped
- 8 ounces Spinach Leaves
- 2 cups Cherry Tomatoes, halved
- Zest of 1 Lemon
- Salt and Black Pepper, to taste
- Fresh Parsley, chopped (optional, for garnish)
Recipe Instructions
- Lay each chicken breast flat and place a slice of prosciutto (or turkey ham) on top. Put a fresh sage leaf on each slice of prosciutto and thread a toothpick through it.
- Season both sides of the chicken with salt and pepper. And dredge them in flour lightly on both sides.
- Heat Garlic Olive Oil in a large non-stick fry pan over medium-high heat. Add the chicken breasts to the skillet and cook for about 3-4 minutes on each side, or until they are cooked through and golden brown.
- Add the white wine and allow it to reduce by half and add the stock.
- Remove the chicken from the skillet and keep warm on serving plates.
- Turn the heat off, add the parsley and the butter and pour on top of the chicken.
- Sauté In another fry pan or wok, add more olive oil and when hot the chopped shallots and cook for about 2 minutes until they become translucent.
- Add the spinach and the tomatoes and quickly sauté until the spinach is wilted and the tomatoes are slightly softened add the lemon zest and salt and pepper.
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20 Frequently Asked Questions About Chicken Saltimbocca Recipe:
1. What is Chicken Saltimbocca?
Chicken Saltimbocca is a classic Italian dish made of chicken cutlets wrapped in prosciutto, then pan-fried with sage in an easy pan sauce.
2. What does “Saltimbocca” mean?
Saltimbocca is Italian for “jump in the mouth,” indicating the dish’s burst of flavors.
3. What are the main ingredients in a Chicken Saltimbocca recipe?
The main ingredients are chicken breast cutlets, prosciutto, sage, white wine or chicken broth, butter, and seasonings.
4. Can I use chicken breasts instead of cutlets?
Yes, you can use whole chicken breasts and slice them in half horizontally to create cutlets.
5. What can I use as a substitute for prosciutto?
If you don’t consume ham, you can use turkey or other similar cured meats.
6. Can I make Chicken Saltimbocca gluten-free?
Yes, to make it gluten-free, substitute all-purpose flour with a measure-for-measure gluten-free flour blend.
7. How long does it take to prepare and cook Chicken Saltimbocca?
It takes about 15 minutes of prep time and 15 minutes of cooking, making it a 30-minute meal.
8. What wine is best for the sauce?
Dry white wines like Sauvignon Blanc or Pinot Grigio are good choices. Some recipes also use marsala wine.
9. Can I make this Chicken Saltimbocca Recipe ahead of time?
Yes, you can prepare it ahead and store it in an airtight container in the refrigerator for up to 3 days.
10. How do I reheat Chicken Saltimbocca?
You can reheat it in a skillet on the stovetop over medium-low heat or in the microwave.
11. Can I freeze Chicken Saltimbocca?
Yes, you can freeze it in an airtight, freezer-safe container for up to 3 months.
12. What side dishes pair well with Chicken Saltimbocca?
Sautéed spinach, roasted broccoli, mushroom risotto, garlic mashed potatoes, and salads are great accompaniments.
13. Is Chicken Saltimbocca a traditional Italian dish?
Yes, it’s a classic Italian restaurant dish, but it’s also popular in Italian-American cuisine.
14. Can I add other ingredients to my Chicken Saltimbocca?
Yes, recipes can be adapted to suit personal tastes. Some variations might include different herbs or additional toppings.
15. What’s the difference between Chicken Saltimbocca and Chicken Piccata or Chicken Marsala?
While all three are Italian dishes, Chicken Piccata is made with lemon and capers, and Chicken Marsala is made with Marsala wine and mushrooms. Chicken Saltimbocca is distinct with its prosciutto and sage flavors.
16. Do I need to use toothpicks to hold the prosciutto in place?
Dredging the chicken before adding the prosciutto can help it stick without the need for toothpicks.
17. How do I ensure the chicken is cooked perfectly?
Using an instant-read thermometer is the best way. Once the chicken reaches 160°F, it’s done cooking, and as it rests, the temperature will rise to 165°F, which is safe to eat.
18. What is the origin of Saltimbocca?
Saltimbocca is a traditional Italian dish, with its name indicating its burst of flavors.
19. Can I use red wine instead of white wine for the sauce?
Traditionally, white wine is used, but some variations might use marsala wine or even red wine for a different flavor profile.
20. Is Chicken Saltimbocca spicy?
The dish can have a mild kick from freshly ground black pepper and red pepper flakes, but it’s not overly spicy. Adjust the seasonings to your preference.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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