Description
Italian Chicken Saltimbocca offers a flavorful and elegant twist on traditional Italian cuisine. Tender chicken breasts are wrapped with savory prosciutto and fragrant sage leaves, then lightly floured and pan-seared to a golden brown. Finished with a luscious pan sauce made from chicken broth and white wine, this dish is perfect for a quick yet impressive meal in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 4 pieces Chicken Breasts (Substitute with turkey cutlets for a different flavor)
- 4 slices Prosciutto (Can be replaced with a similar cured meat if unavailable)
- 8 leaves Sage Leaves (Rosemary or thyme can be used for a unique twist)
- 1/2 cup All-Purpose Flour (Opt for gluten-free flour for a gluten-free version)
- 2 tablespoons Olive Oil (Butter or other cooking oils can work as substitutes)
- 2 tablespoons Unsalted Butter (Salted butter can be used if adjusted for salt content)
- 1 cup Chicken Broth (Use vegetable broth for a delicious vegetarian alternative)
- 1/2 cup White Wine (Optional) (Lemon juice can work as a substitute if avoiding alcohol)
- Salt, to taste (Essential seasoning to elevate the overall flavor)
- Pepper, to taste (Essential seasoning to elevate the overall flavor)
Instructions
- Pound the chicken: Use a meat mallet to gently pound the chicken breasts to about ½ inch thickness. This ensures even cooking and tender texture.
- Season the chicken: Sprinkle both sides of the chicken breasts with salt and pepper to enhance flavor.
- Wrap with prosciutto and sage: Place a slice of prosciutto on each chicken breast, then top with two fresh sage leaves for an aromatic touch.
- Coat with flour: Lightly dredge the wrapped chicken breasts in all-purpose flour, then shake off any excess to avoid clumping.
- Heat the skillet: Add olive oil and butter to a skillet and heat over medium-high until the butter melts and the mixture is hot but not smoking.
- Sear the chicken, prosciutto side down: Carefully place the chicken breasts in the skillet with the prosciutto side down. Cook for 4 to 5 minutes or until the prosciutto is golden and crisp.
- Flip and continue cooking: Turn the chicken over, add the remaining butter, and cook for another 4 to 5 minutes until the chicken is cooked through and golden brown on both sides.
- Remove chicken and make sauce: Transfer the chicken to a plate. Add chicken broth and white wine (if using) to the skillet. Let it simmer and reduce slightly for 2 to 3 minutes, scraping any browned bits from the pan for maximum flavor.
- Finish and serve: Return the chicken breasts to the skillet, coat briefly in the sauce, then remove and serve immediately for a delicious, restaurant-quality meal.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- If you prefer to avoid alcohol, replace white wine with fresh lemon juice or extra chicken broth.
- Turkey cutlets can be used instead of chicken for a different but equally tasty variation.
- Rosemary or thyme can replace sage for a unique flavor profile.
- Adjust salt content if using salted butter or a salty prosciutto.
- Serve with a side of sautéed vegetables, mashed potatoes, or a light salad for a complete meal.
