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Chicken Saltimbocca Recipe
This Italian chicken saltimbocca is an easy skillet chicken dish that is perfect for an easy weeknight meal and fancy enough to serve to guests. Topped with parma ham and cooked in white wine for a wonderfully flavorful dish.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Italian
Servings:
4
people
Calories:
410
kcal
Author:
Becky Hardin
Equipment
Toothpicks
Ingredients
For the Chicken Saltimbocca
2
boneless, skinless chicken breasts
4
slices
dry-cured ham
We used parma
4
sage leaves
2
tablespoons
all-purpose flour
2
tablespoons
unsalted butter
¼ stick
2
tablespoons
olive oil
For the Sauce
1
cup
white wine
3
tablespoons
unsalted butter
⅜ stick
Kosher salt and freshly ground black pepper
to taste
Instructions
Slice the chicken breasts lengthwise to get 4 thin slices.
2 boneless, skinless chicken breasts
Place each slice between parchment paper and bash them out with a meat mallet or heavy rolling pin.
Place a slice of ham on each chicken breast and top with a sage leave.
4 slices dry-cured ham,
4 sage leaves
Stitch both into the chicken with a toothpick.
Place the flour on a flat plate, dredge the underside of the chicken in the flour, and shake off the excess.
2 tablespoons all-purpose flour
Heat up the butter and the olive oil over high heat until the butter is melted.
2 tablespoons unsalted butter,
2 tablespoons olive oil
Add the chicken breast ham/sage side down and cook for 3-4 minutes until the ham is browned.
Flip them over with a spatula and add pepper to taste. Don´t salt them yet, because the ham is already very salty.
Cook for 2 minutes and add the white wine.
1 cup white wine
Lower the heat to medium-low and cook with the wine for another 3-4 minutes and transfer the meat to a plate.
Add the butter to the wine in the pan and quickly whisk it in.
3 tablespoons unsalted butter
Let the sauce reduce for another 1-2 minutes until it thickens slightly and add salt and pepper to taste.
Kosher salt and freshly ground black pepper
Return the meat to the pan and serve. Or leave meat on the plate and drizzle with the sauce.
Video
Notes
Add chopped sage leaves to the sauce to increase the sage flavor. Or add a bit of lemon zest for a fresh kick.
In some Italian regions, they add cheese to the meat. If you want to try that, put sage first, then cheese, and finish with the ham.
Storage:
Store chicken saltimbocca in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition
Calories:
410
kcal
|
Carbohydrates:
4
g
|
Protein:
29
g
|
Fat:
26
g
|
Saturated Fat:
11
g
|
Cholesterol:
118
mg
|
Sodium:
543
mg
|
Potassium:
461
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
475
IU
|
Vitamin C:
1
mg
|
Calcium:
14
mg
|
Iron:
1
mg