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For a tasty Italian Chicken Saltimbocca, you need these main ingredients: - 4 boneless, skinless chicken breasts - 8 slices of prosciutto - 8 fresh sage leaves - 1 cup all-purpose flour These ingredients create the heart of the dish. The chicken gives you a nice base. The prosciutto adds a salty flavor. Fresh sage brings an earthy note that shines through. Next, you need a few seasonings and staples: - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons olive oil - 2 tablespoons unsalted butter - 1 cup chicken broth - Zest of 1 lemon - Juice of 1 lemon These items enhance the taste. Salt and pepper season the chicken. Olive oil and butter help with browning. The chicken broth gives depth, while lemon zest and juice add brightness to the sauce. To make your meal complete, consider these side dishes: - Garlic mashed potatoes - Roasted vegetables - Fresh green salad - Pasta aglio e olio These sides balance the rich flavors of the chicken. Garlic mashed potatoes are creamy and comforting. Roasted vegetables add color and crunch. A fresh green salad provides a crisp contrast, and pasta aglio e olio offers a light, flavorful option. Enjoy! {{ingredient_image_1}} To start, you need to prepare the chicken breasts. Place each chicken breast between two sheets of plastic wrap. Use a meat mallet to pound them to about 1/2 inch thickness. This step helps tenderize the chicken and ensures even cooking. Next, lay 2 slices of prosciutto over each chicken breast. Then, add 2 fresh sage leaves on top. Use toothpicks to secure the prosciutto and sage onto the chicken. This keeps everything in place while cooking. Now, it's time to cook the chicken. In a shallow dish, mix together 1 cup of all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Dredge each chicken piece in the flour mixture. Shake off any excess flour. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat. Once the butter is melted and bubbling, add the chicken. Cook for 4-5 minutes on each side until golden brown and cooked through. If your skillet is small, cook in batches. Remove the chicken from the skillet and set it aside on a plate. Next, let’s make the lemon sauce. In the same skillet, add 1 cup of chicken broth. Scrape the bottom to deglaze the pan. Stir in the zest and juice of 1 lemon. Allow the sauce to simmer for about 2-3 minutes, reducing slightly. Finally, return the chicken to the skillet and spoon the sauce over the top. Let it cook for another minute to heat everything through. Before serving, remove the toothpicks. Enjoy your flavorful Chicken Saltimbocca! To get the best chicken, start with a meat mallet. Place each chicken breast between two sheets of plastic wrap. This keeps your kitchen clean and helps to avoid splatter. Pound the chicken to about 1/2 inch thick. This step makes it tender and ensures even cooking. The thinner the chicken, the faster it cooks. Just be gentle; you want to flatten, not tear. Securing prosciutto and sage is key for flavor. After laying two slices of prosciutto on each chicken breast, add two sage leaves on top. Use toothpicks to hold everything in place. Make sure to insert the toothpicks at an angle. This helps keep the prosciutto from slipping off during cooking. If you’re worried, you can tie the chicken with kitchen twine for extra security. Cooking chicken saltimbocca is simple, but mistakes can happen. One common error is overcrowding the skillet. If you place too many pieces at once, the chicken won’t brown properly. Cook in batches if needed. Another mistake is skipping the deglazing step. Scraping the skillet after cooking adds great flavor to your sauce. Lastly, always check your chicken for doneness. It should reach an internal temperature of 165°F. Pro Tips Even Cooking: Pounding the chicken to an even thickness ensures that it cooks uniformly and remains juicy. Securing Ingredients: Use toothpicks to keep the prosciutto and sage in place, preventing them from falling off during cooking. Deglazing the Pan: Scraping the bottom of the skillet after cooking the chicken helps to incorporate the flavorful bits into the sauce. Garnishing: Fresh sage and lemon wedges not only enhance presentation but also add a burst of freshness to the dish. {{image_2}} You can make saltimbocca with other meats. Pork is a great choice. It gives a nice flavor. Veal also works well for a tender bite. Turkey can be a lighter option. Each meat brings its own taste. Just follow the same steps as with chicken. Want a meatless version? Try using eggplant or zucchini. Slice them thin and grill or roast them. You can also use tofu for a hearty feel. Just marinate it in lemon juice and herbs first. Make sure to add sage and a salty layer like cheese. This gives you the same tasty vibe. Herbs can change the dish a lot. Instead of sage, use basil for a fresh twist. Thyme or rosemary also add depth. Mix in some parsley for a burst of color. Each herb brings its own flavor, so feel free to experiment. Adjust the amount to suit your taste. To keep your Chicken Saltimbocca fresh, allow it to cool first. Place the chicken in an airtight container. You can layer it with parchment paper if needed. Store it in the fridge for up to three days. This helps keep the flavors intact and the chicken moist. Remember, the sooner you store it, the better it will taste later. When ready to enjoy leftovers, reheat them gently. I suggest using a skillet on low heat. Add a splash of chicken broth or water to keep it moist. Covering the skillet helps trap steam. Heat for about 5-7 minutes, flipping the chicken halfway. You can also use a microwave, but be cautious. Heat in short bursts to avoid drying it out. Freezing Chicken Saltimbocca is easy if done right. First, cool the chicken completely. Wrap each piece tightly in plastic wrap, then place it in a freezer bag. Make sure to remove as much air as possible. This helps prevent freezer burn. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. Chicken Saltimbocca comes from Italy. This dish has roots in Roman cuisine. The word "saltimbocca" means "jump in the mouth." It reflects how tasty this dish is. Traditionally, it used veal, but chicken is a popular choice today. The key flavors are prosciutto and sage. They give this dish a rich, savory taste. Yes, you can prepare Chicken Saltimbocca ahead of time. You can pound the chicken and layer the prosciutto and sage earlier in the day. Store the chicken in the fridge until you are ready to cook. This makes dinner easy and quick. Just remember to cook the chicken fresh for the best taste. If you don't have prosciutto, you can use pancetta or bacon. These meats will add a similar salty flavor. For a lighter option, try using turkey bacon. It gives a nice taste but has less fat. You can also skip the meat for a vegetarian version. Use extra sage and some cheese for flavor. Italian Chicken Saltimbocca is a delightful dish that mixes chicken, prosciutto, and sage. We explored key ingredients, tasty pairings, and step-by-step cooking. I shared tips for pounding chicken and securing ingredients to avoid mistakes. You can even try different meats or vegetarian options. Storing leftovers and reheating properly keeps your meal fresh. In summary, with these insights, you can create a perfect Chicken Saltimbocca. Enjoy cooking this tasty dish!

Italian Chicken Saltimbocca

A classic Italian dish featuring chicken breasts topped with prosciutto and sage, cooked in a lemony broth.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 8 slices prosciutto
  • 8 leaves fresh sage
  • 1 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 cup chicken broth
  • 1 piece zest of lemon
  • 1 piece juice of lemon

Instructions
 

  • Place each chicken breast between two sheets of plastic wrap. Use a meat mallet to pound them to about 1/2 inch thickness. This will help tenderize the chicken and ensure even cooking.
  • Lay 2 slices of prosciutto over each chicken breast, followed by 2 sage leaves on top. Use toothpicks to secure the prosciutto and sage onto the chicken.
  • In a shallow dish, combine flour, salt, and pepper. Dredge each piece of chicken in the flour mixture, shaking off any excess.
  • In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and bubbling, add the chicken (in batches if necessary) and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, add the chicken broth, scraping the bottom to deglaze. Stir in the lemon zest and juice. Allow the sauce to simmer for about 2-3 minutes, reducing slightly.
  • Return the chicken to the skillet and spoon the sauce over the top. Let it cook for another minute to ensure everything is heated through.
  • Remove from heat and discard the toothpicks before serving.

Notes

Plate the chicken on a serving dish, drizzling the lemon sauce over the top. Garnish with additional fresh sage leaves and lemon wedges for a pop of color and aroma.
Keyword chicken, Italian cuisine, prosciutto, sage, saltimbocca