ITALIAN CHICKEN SALTIMBOCCA EASY RECIPE

Imagine the savory dance of prosciutto and sage embracing tender chicken, all bathed in a delicate white wine sauce; that’s Italian Chicken Saltimbocca, and it’s surprisingly easy to create at home. This recipe skips the fuss and delivers restaurant-quality flavor in under 30 minutes, I promise you’ll impress everyone (including yourself!).

The Heart of Saltimbocca: Ingredients You’ll Need

Chicken Cutlets:

• 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness

Prosciutto & Sage:

• 4 slices prosciutto
• 8 fresh sage leaves

Sauce Essentials:

• 2 tablespoons olive oil
• 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1/4 cup chicken broth
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• Salt and freshly ground black pepper, to taste

Optional Extras:

• Toothpicks (for securing the prosciutto and sage, if needed)
• Grated Parmesan cheese, for serving

Let’s Get Cooking: Step-by-Step Instructions

Prep the Chicken:

1. If your chicken breasts are thick, place them between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet or rolling pin. This ensures even cooking and tender results.
2. Season the chicken cutlets lightly with salt and pepper. Remember that prosciutto is already salty, so go easy on the salt.

Assemble the Saltimbocca:

1. Place a slice of prosciutto on top of each chicken cutlet.
2. Arrange two fresh sage leaves on top of the prosciutto.
3. If needed, secure the prosciutto and sage to the chicken with toothpicks. This is helpful if they’re not sticking well.

Sear to Perfection:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Carefully place the chicken cutlets in the skillet, prosciutto-side down.
3. Cook for about 3-4 minutes, or until the prosciutto is crispy and golden brown.
4. Flip the chicken and cook for another 2-3 minutes, or until cooked through. An internal temperature of 165°F (74°C) is perfect.
5. Remove the chicken from the skillet and set aside on a plate.

Whip Up the White Wine Sauce:

1. In the same skillet, melt the butter over medium heat.
2. Whisk in the flour and cook for about 1 minute, stirring constantly. This creates a roux that will thicken the sauce.
3. Gradually pour in the white wine, whisking constantly to avoid lumps.
4. Add the chicken broth and bring the sauce to a simmer.
5. Cook for about 2-3 minutes, or until the sauce has thickened slightly.
6. Season the sauce with salt and pepper to taste.

Bring It All Together:

1. Return the chicken cutlets to the skillet with the sauce.
2. Spoon the sauce over the chicken and let it simmer for another minute or two, allowing the flavors to meld together.
3. Remove the toothpicks (if used) before serving.

Tips for Saltimbocca Success (Because We All Need a Little Help!)

• Pounding is Key: Don’t skip pounding the chicken! It ensures even cooking and tenderizes the meat. If you don’t have a meat mallet, a rolling pin works just as well.
• Crispy Prosciutto Matters: The crispy prosciutto is a crucial part of the dish’s flavor and texture. Make sure to get it nice and golden brown.
• Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to avoid overcrowding the pan. Overcrowding lowers the temperature and can result in steamed, rather than seared, chicken.
• Wine Selection: Use a dry white wine that you enjoy drinking. Pinot Grigio and Sauvignon Blanc are excellent choices. If you don’t have white wine, you can substitute it with extra chicken broth and a splash of lemon juice for acidity.
• Salt with Caution: Prosciutto is salty, so taste as you go and adjust the seasoning accordingly.
• Fresh Sage is Best: While dried sage can be used in a pinch, fresh sage provides the best flavor for Saltimbocca.
• Toothpick Troubles? If you’re having trouble keeping the prosciutto and sage attached, try lightly moistening the chicken with water before adding them. Or, simply sear the prosciutto side first, and the heat will help everything stick together.
• Sauce Too Thin? If your sauce isn’t thickening enough, whisk together a teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce. Simmer for a minute or two until thickened.
• Sauce Too Thick? Add a tablespoon or two of chicken broth to thin it out.

Serving Suggestions: Elevate Your Saltimbocca Experience

Saltimbocca is delicious served with a variety of sides. Here are a few of my favorites:

• Pasta: A simple pasta dish with butter and Parmesan cheese is a classic pairing. Or try serving it alongside Marry Me Chicken Pasta for an extra flavorful meal!
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are healthy and flavorful accompaniments.
• Mashed Potatoes: Creamy mashed potatoes are always a comforting choice.
• Risotto: A creamy risotto, such as Parmesan risotto or mushroom risotto, is a more elegant option.
• Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the Saltimbocca.

Garnish with some extra grated Parmesan cheese and a sprinkle of fresh parsley for a beautiful presentation.

Variations: Put Your Own Spin on Saltimbocca

• Chicken Breast Alternatives: While chicken breast is traditional, you can also use chicken thighs for a richer flavor.
• Prosciutto Substitutes: If you can’t find prosciutto, you can substitute it with thinly sliced ham or speck.
• Sage Variations: If you’re not a fan of sage, you can try using other herbs such as rosemary or thyme.
• Cheese Addition: A thin slice of provolone or mozzarella cheese added under the prosciutto adds a delicious cheesy element.
• Mushroom Sauce: Add sliced mushrooms to the sauce for a more earthy flavor.
• Creamy Sauce: For a richer sauce, add a splash of heavy cream at the end of cooking.

If you’re in the mood for other easy chicken dishes, you might also enjoy Crock Pot Marry Me Chicken or maybe even the Chicken Casserole Recipe. For something crispy, try Cheesy Chicken Crescent Bake or Baked Crunchy Hot Honey Chicken. And if you’re looking for creamy comfort food, Baked Cream Cheese Chicken is always a winner.

Storing and Reheating: Making the Most of Leftovers

Leftover Saltimbocca can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat or in the microwave. Be careful not to overheat it, as the chicken can become dry. Adding a little extra chicken broth or white wine to the skillet during reheating will help keep the chicken moist. You can also enjoy leftover Saltimbocca cold in a salad or sandwich.

Get Ready to Impress!

This Italian Chicken Saltimbocca recipe is a surefire way to impress your family and friends with a restaurant-quality meal that’s surprisingly easy to make. With its simple ingredients and straightforward instructions, you’ll be whipping up this classic dish in no time. So, gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece! Enjoy!