Imagine fresh sage wrapped under savory prosciutto on tender chicken in lemon-garlic sauce.
That’s right, with Chicken Saltimbocca you get dinner so good it jumps in your mouth!
When I told my daughter I was making Chicken Saltimbocca for dinner, she said, “What’s that?”
My response: bacon on chicken.
Technically, that is not true, but it is the best short answer I could think of and it describes the essence of this dish. Prosciutto is Italian cured ham, which imparts a savory flavor that magically shrink-wraps on chicken like nothing else.
Oh, it’s fabulous on Veal Chops too!
Unlike traditional ham in the U.S., thin slices of prosciutto crisp like bacon in this dish for a delightful texture. Add a little sage and a light, lemony sauce and you’ll understand why Saltimbocca [sȯl-təm-ˈbä-kə] literally means to jump in the mouth—it’s that good.
Serve with Tomato, Basil, & Feta Spaghetti Squash on the side.
Chicken Saltimbocca Step by Step
- Dredge chicken in flour, shake off any excess.
- Arrange six sage leaves over each one.
- Place 1 slice of prosciutto on top of each chicken breast, pressing lightly to adhere.
- Heat 2 to 3 tablespoons oil in a skillet over medium heat. Add cutlets to pan, prosciutto-side down (careful not to overcrowd); cook until golden brown and prosciutto is crisp, 2 to 3 minutes.
- Turn cutlets over and cook until light golden brown (add more oil if needed), about 2 minutes more.
- Transfer to a wire rack set on a rimmed baking sheet and keep warm in the oven. Repeat with remaining oil and cutlets.
Lemon-Garlic Sauce Steps
- In the same skillet, stir in white wine to deglaze the pan, and simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in lemon juice, stock, and garlic; simmer 3-5 minutes to reduce.
- Turn heat to low and whisk in butter.
- Return cutlets to the sauce and serve, spooning sauce over chicken
Chicken Saltimbocca
Ingredients
- 1/2 cup sprouted wheat flour (almond flour or sweet rice flour for gluten-free)
- 1 teaspoon ground black pepper
- 4 boneless, skinless chicken breasts , pounded to even thickness
- 24 fresh sage leaves , 6 per chicken breast
- 4 thin slices prosciutto
- 4-5 tablespoons extra-virgin olive oil
- 3/4 cup white wine
- 1 tablespoon fresh squeezed lemon juice
- 4 tablespoons butter
- 2 tablespoons minced fresh parsley leaves
- 2 cloves garlic , minced
- 3/4 cup chicken stock
Instructions
- Combine flour and 1 teaspoon pepper. Pat chicken dry with paper towels. Dredge chicken in flour, shake off any excess. Arrange on a tray and lay six sage leaves over each one. Place 1 slice of prosciutto on top of each chicken breast, pressing lightly to adhere.
- Heat 2 to 3 tablespoons oil in a skillet over medium heat. Add cutlets to pan, prosciutto-side down (careful not to overcrowd); cook until golden brown and prosciutto is crisp, 2 to 3 minutes. Turn cutlets over and cook until light golden brown (add more oil if needed), about 2 minutes more.
- Transfer to an oven-safe platter or rimmed baking sheet and keep warm in oven. Repeat with remaining oil and cutlets.
- In the same skillet, stir in white wine to deglaze the pan and simmer over med-low heat until reduced to about 1/3 cup (tip the pan to gauge the amount at the bottom edge of the pan) 5 minutes. Stir in lemon juice, stock, and garlic; simmer 3-5 minutes to reduce. Turn heat to low and whisk in butter, 1 tablespoon at a time.
- Turn off heat and stir in parsley; taste, and season with salt and pepper. Return chicken and any collected juices to the skillet with the sauce allowing the chicken to rest in the sauce for a few minutes to keep warm.
- Serve cutlets with sauce drizzled over the top.
Ben says
Loved everything about this though it did take me a minute to get the hand of putting the prosciutto on the chicken.
Penniless Parenting says
The name of this chicken was so different that it made me want to hear what it was! It looks delicious!
Alea says
I have never heard of this dish before, but it looks delicious! I am pretty sure it will be a hit with my hollow-legged teens. 🙂
-h (@taste-buds) says
My girlfriend is very picky when it comes to meat. All she seems to want is chicken, so this will definately have to be made (as i am running out of ideas for her).
-h
Mary Schoenecker says
My family loves meal time and they are hearty, appreciative eaters. Serving this meal did cause them to pause, slow down their pace and savor the flavors before them. We enjoyed every bite and squash was elevated to a new place of possibility.
Three-Cookies says
Looks and sounds delicious. I will have to try this sometime. Also love the wholemeal chocolate chip recipe.