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Chicken Saltimboca

Chicken Saltimbocca - A Family Feast
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5 from 2 reviews

Chicken Saltimbocca is a super flavorful Italian dish made with chicken cutlets, salty prosciutto, and sage. A simple butter and wine sauce adds an extra touch of savory flavor to every bite.

Ingredients

Scale

4 6-ounce boneless skinless chicken breasts (may need to buy larger breasts that you will trim and butterfly to six-ounces)

1 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon white pepper

24 sage leaves, divided

4 ounces thinly sliced prosciutto (8 slices)

6 tablespoons butter, divided

2 tablespoons extra virgin olive oil

Juice of one lemon, about 3 tablespoons

1/3 cup white wine or vermouth

1 cup chicken stock

Instructions

  1. Butterfly and trim the chicken breasts into four uniform even-thickness portions, six ounces each.
  2. In a medium bowl, place flour, salt, and pepper.
  3. Set aside 12 even sized sage leaves. Take the remaining 12 sage leaves and chop very fine. You will need three tablespoons. Stir this into the flour mixture.
  4. Dredge the chicken breasts on both sides with the seasoned flour then lay out on your cutting board or in a sheet tray. Do not discard the flour yet.
  5. Place two slices of prosciutto over one side of each breast, then let this sit while you prepare the rest of the recipe.
  6. In a large skillet, place four tablespoons of the butter and all the olive oil and turn the heat to high.
  7. When the butter melts and gets frothy, add the reserved 12 sage leaves and fry on both sides until crispy. Gently flip with tongs to fry each side, then use a slotted spoon to remove to a paper towel to drain. The leaves should be crisp and delicate at this point so handle gently.
  8. Keep the heat on high and place the chicken pieces into the pan, prosciutto side down and cook for three minutes.
  9. Use a sifter or strainer and sift some of the seasoned flour over the exposed side.
  10. Use tongs and flip each piece over, reduce heat to medium high and cook three more minutes.
  11. Remove to a platter and keep the heat on medium high.
  12. Add the lemon juice to the pan and stir with a wooden spoon or spatula to get up browned bits from the pan bottom.
  13. Once the lemon juice evaporates, add the white wine, and cook until very little liquid is left in the pan.
  14. Add the chicken stock and cook until reduced by half.
  15. Shut off the burner and stir in the two tablespoons of remaining butter.
  16. Once melted and stirred in, add chicken back in (Crispy prosciutto side up) and heat just until the chicken is at serving temperature.
  17. Remove the chicken portions to a platter and place three crispy sage leaves over each portion. Serve the sauce on the side so the prosciutto stays crispy.

Notes

Recipe adapted from America’s Test Kitchen Cookbook.

Find it online: https://www.afamilyfeast.com/chicken-saltimbocca/