Description
Chicken Saltimbocca is a classic Italian dish featuring tender chicken cutlets topped with sage and prosciutto, pan-fried to crispy perfection, then simmered in a flavorful white wine sauce. This elegant yet simple recipe offers a delicious balance of savory flavors and is perfect for a quick, impressive meal.
Ingredients
Scale
Main Ingredients
- 2 large chicken breasts
- 4 slices prosciutto crudo
- 4 sage leaves, plus extra for garnish if desired
- ½ cup Italian white wine (such as Pinot Grigio, Vermentino or Pecorino) (120ml)
- All purpose flour, for dredging
- Olive oil, for frying
- Salt, to taste
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create thinner cutlets. Pound them lightly using a rolling pin or meat mallet until they are about ½ cm (¼ inch) thick, ensuring even cooking.
- Assemble with Sage and Prosciutto: Place one sage leaf in the center of each chicken cutlet. Then lay a slice of prosciutto on top. If the prosciutto slices are large, fold them in half to fit. Secure both sage and prosciutto with a toothpick.
- Season and Dredge: Lightly season the plain side of each cutlet with salt. Dredge each piece gently in flour, shaking off any excess to achieve a light coating that will help with browning.
- Cook the Chicken: Heat olive oil in a large pan over medium heat. Once hot, place the chicken into the pan with the prosciutto side down. Cook until the prosciutto is crispy and golden, approximately 4-5 minutes. Flip the cutlets and cook for an additional 4 minutes or until the chicken is cooked through. Add extra sage leaves to the pan if desired for garnish and aroma.
- Make the Sauce: Remove the chicken from the pan and set aside. Pour the white wine into the hot pan and scrape up all the browned bits from the bottom. Simmer the wine for 2-3 minutes until it reduces by half, concentrating the flavors.
- Warm and Serve: Return the chicken to the pan with the reduced wine to warm through gently. Turn off the heat and serve immediately, garnished with fresh sage if desired.
Notes
- Chicken Cutlets: If you can find pre-sliced chicken cutlets, it saves prep time. Otherwise, slice large chicken breasts lengthwise and pound gently to achieve the required thickness for even cooking.
- Storage and Freezing: Since the chicken is dredged in flour, it’s best enjoyed fresh but can be refrigerated for 2-3 days. For longer storage, freeze for up to 3 months.
- Reheating: Defrost frozen chicken saltimbocca completely in the fridge, then reheat thoroughly until piping hot.
Keywords: Chicken Saltimbocca, Italian Chicken Recipe, Prosciutto Chicken, Sage Chicken, White Wine Sauce