If you are looking for a dish that perfectly balances rustic Italian flavors with elegant presentation, the Italian Chicken Saltimbocca Recipe is your answer. This delightfully savory meal brings together tender chicken breasts wrapped in delicate prosciutto and fragrant sage, all finished with a luscious white wine sauce that will have your taste buds singing. It’s quick enough for a weeknight dinner but impressive enough to serve to guests, making it an absolute favorite in any kitchen.
Ingredients You’ll Need
The magic of this Italian Chicken Saltimbocca Recipe lies not in complicated ingredients but in their quality and harmony. Each component plays a vital role, creating layers of flavor, texture, and aroma that feel incredibly satisfying.
- 4 boneless, skinless chicken breasts: The tender base of the dish, which you’ll pound evenly for perfect cooking.
- 8 slices of prosciutto: Adds salty, savory richness and crisps beautifully in the pan.
- 8 fresh sage leaves: Infuse the meat with a unique earthy aroma that elevates the entire dish.
- 1 cup all-purpose flour: For dredging; helps the sauce cling and creates a slight crust on the chicken.
- 4 tablespoons olive oil: Provides a fruity, smooth richness for sautéing and flavor.
- 4 tablespoons unsalted butter: Adds creaminess and depth to both cooking and the sauce.
- 1 cup dry white wine: The key to a bright, tangy sauce that cuts through the richness wonderfully.
- Salt and pepper, to taste: Enhances every flavor element without overpowering.
- Lemon wedges (optional): Adds a fresh, zesty finish that is simply irresistible.
How to Make Italian Chicken Saltimbocca Recipe
Step 1: Prepare the Chicken
Begin by placing each chicken breast between two sheets of plastic wrap. Use a meat mallet to gently pound the chicken until it reaches about a half-inch thickness. This step ensures even cooking and a tender texture that will melt in your mouth.
Step 2: Season the Chicken
Season both sides of the chicken breasts generously with salt and pepper. This simple but essential step brings out the natural flavors of the chicken and prepares it to carry the other bold ingredients you’ll add next.
Step 3: Wrap with Prosciutto and Sage
Lay two slices of prosciutto over each chicken breast, covering the surface completely. Then, place two fresh sage leaves on top of the prosciutto. This combo creates a wonderful contrast—crispy, salty prosciutto with the earthy aroma of fresh sage.
Step 4: Dredge in Flour
Lightly coat each prepared chicken breast in all-purpose flour, shaking off any excess. This not only helps create a slight crust but also makes sure the white wine sauce clings beautifully to every bite.
Step 5: Heat the Pan
In a large skillet over medium-high heat, combine 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Heating both together balances richness with a slight fruitiness, making the perfect medium for cooking your chicken to golden perfection.
Step 6: Cook the Chicken
Place the chicken breasts in the skillet with the prosciutto side down. Cook for 4 to 5 minutes until the prosciutto crisps up nicely, then flip and cook for another 4 to 5 minutes until the chicken is fully cooked and tender.
Step 7: Rest the Chicken
Transfer the cooked chicken breasts to a plate and cover to keep warm. Resting the meat allows juices to redistribute, ensuring each bite is juicy and flavorful.
Step 8: Make the Sauce
Deglaze the skillet by pouring in the dry white wine. Use a wooden spoon to scrape the flavorful browned bits from the bottom of the pan. Let the wine simmer for 3 to 4 minutes until it reduces slightly and thickens, concentrating the flavors beautifully.
Step 9: Finish the Sauce
Add the remaining 2 tablespoons of butter to the skillet and whisk continuously until the sauce is glossy and slightly thickened. This final touch adds silkiness and richness that elevates the dish to something truly special.
Step 10: Serve
Plate the chicken breasts carefully and drizzle the luscious white wine sauce on top. Serve with lemon wedges on the side for a burst of fresh acidity that cuts through the buttery richness, completing the perfect bite.
How to Serve Italian Chicken Saltimbocca Recipe
Garnishes
A few fresh sage leaves or a sprinkle of chopped parsley make lovely, vibrant garnishes. And don’t forget those lemon wedges—their bright juice adds a fresh layer that pairs splendidly with the savory notes.
Side Dishes
This Italian Chicken Saltimbocca Recipe pairs wonderfully with a variety of sides such as creamy mashed potatoes, sautéed green beans, or a simple arugula salad tossed with lemon vinaigrette. Each choice complements the main dish without overpowering its delicate flavors.
Creative Ways to Present
For a restaurant-style presentation, stack the chicken breasts slightly overlapping on a long platter and brush extra sauce over the top. Alternatively, serve each portion with a sprig of sage and a twist of lemon zest for an Instagram-worthy plate.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the chicken saltimbocca in an airtight container in the refrigerator. It will stay fresh for up to 3 days, allowing you to enjoy this delicious meal again without any loss in flavor.
Freezing
You can freeze cooked chicken saltimbocca for up to 2 months by wrapping it tightly in plastic wrap and then placing it in a freezer-safe container. Be sure to thaw it overnight in the fridge before reheating to preserve texture and taste.
Reheating
Reheat leftover Italian Chicken Saltimbocca gently in a skillet over low heat or in a microwave at medium power to avoid drying out the tender chicken. Adding a splash of water or white wine while reheating helps maintain the sauce’s luscious texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs have more fat and stay juicy, but you’ll want to adjust cooking time slightly and pound them to an even thickness as you would with breasts for even cooking.
Is prosciutto necessary for authenticity?
Prosciutto is key to traditional Italian Chicken Saltimbocca Recipe, offering its signature salty crispiness. If unavailable, thinly sliced pancetta can be a suitable substitute, though the flavor will be a bit different.
What type of white wine works best?
Choose a dry white wine like Pinot Grigio or Sauvignon Blanc. Avoid sweet wines, as the goal is to add acidity and depth, not sweetness. The wine also helps deglaze the pan and builds the sauce’s complex flavor.
Can I make this dish gluten-free?
Yes! Simply use a gluten-free flour blend or almond flour for dredging, ensuring the flour doesn’t contain wheat. This substitutes seamlessly without compromising texture or taste.
How do I know when the chicken is cooked?
Chicken is cooked through when the internal temperature reaches 165°F (74°C) and the juices run clear. Also, the prosciutto should be crisp and golden, which is a good visual cue.
Final Thoughts
Making this Italian Chicken Saltimbocca Recipe is like inviting a little piece of Italy into your home kitchen. Its vibrant flavors, elegant simplicity, and satisfying textures make it one of those timeless dishes you’ll keep returning to. So grab your ingredients and get ready for a sensational meal that you and your loved ones will absolutely treasure!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
Italian Chicken Saltimbocca is a classic Italian dish featuring tender chicken breasts wrapped in savory prosciutto and aromatic sage leaves, cooked to perfection in a buttery white wine sauce. This recipe delivers a deliciously crispy prosciutto exterior with juicy, flavorful chicken inside, complemented by a silky pan sauce that enhances every bite.
Ingredients
Chicken and Wrap
- 4 boneless, skinless chicken breasts
- 8 slices of prosciutto
- 8 fresh sage leaves
Coating and Cooking
- 1 cup all-purpose flour (for dredging)
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 cup dry white wine
- Salt and pepper, to taste
Optional
- Lemon wedges, for serving
Instructions
- Prepare Chicken: Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of about ½ inch. This ensures even cooking.
- Season the Chicken: Season both sides of the chicken breasts generously with salt and pepper to enhance flavor.
- Assemble Wrap: Lay two slices of prosciutto on each chicken breast, covering the meat completely. Then place two fresh sage leaves on top of the prosciutto for a fragrant note.
- Dredge in Flour: Lightly coat each chicken breast in all-purpose flour, shaking off any excess. This light dredge helps create a slight crust when cooked.
- Heat Pan: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat until hot and shimmering.
- Cook Chicken: Place the chicken breasts prosciutto side down in the skillet. Cook for 4-5 minutes until the prosciutto becomes crispy and golden. Flip the chicken and cook the other side for another 4-5 minutes until cooked through and juices run clear.
- Rest Chicken: Transfer the cooked chicken to a plate and cover loosely to keep warm while you make the sauce.
- Deglaze Pan: Add the dry white wine to the same skillet to deglaze. Scrape the browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 3-4 minutes until it reduces slightly.
- Finish Sauce: Stir in the remaining 2 tablespoons of unsalted butter into the wine reduction and whisk until melted and combined into a silky sauce.
- Serve: Plate the chicken breasts and drizzle generously with the white wine sauce. Serve with lemon wedges on the side to add a fresh, zesty brightness if desired.
Notes
- Use fresh sage leaves for authentic flavor.
- Pounding the chicken breasts to an even thickness helps them cook evenly and stay juicy.
- Be careful not to overcook the chicken to keep it tender.
- White wine should be dry, like Pinot Grigio or Sauvignon Blanc, for the sauce.
- This dish pairs well with simple sides like sautéed greens, steamed vegetables, or risotto.
