HOW TO MAKE CHICKEN SALTIM BOCCA RECİPES

HOW TO MAKE CHICKEN SALTIM BOCCA RECİPES

This chicken saltimbocca is chicken cutlets wrapped in prosciutto slices and seasoned with sage, then pan seared and topped with a white wine sauce. An easy and elegant dinner option that always gets rave reviews.

You can never go wrong with chicken breasts at dinner time, my family always requests creamy garlic chickenbacon wrapped stuffed chicken and this savory and satisfying chicken saltimbocca.

Chicken saltimbocca wrapped in prosciutto and served in a lemon sauce.

Chicken saltimbocca is a restaurant style dish that’s actually quite easy to make at home. This dish is quick enough for a busy weeknight, yet fancy enough to serve to company

WHAT IS CHICKEN SALTIMBOCCA?

Saltimbocca is an Italian term which means “jumps in the mouth”. It is typically made with veal or chicken cutlets, which are wrapped with prosciutto slices and sage leaves, then cooked until golden.

Chicken breasts with fresh sage leaves on top.

HOW DO YOU MAKE CHICKEN SALTIMBOCCA?

This recipe works best with chicken cutlets. You can either buy regular chicken breasts and cut them in half lengthwise, or buy thin-cut chicken breasts which are already sliced in half. Pound the chicken to an even thickness, then place a few sage leaves onto each chicken breast, along with salt and pepper. Wrap each chicken breast in a slice of prosciutto. Heat olive oil in a pan, then sear the chicken until golden brown and cooked through. Remove the chicken from the pan, and make a simple sauce of white wine, chicken broth and lemon juice. Spoon the sauce over the chicken, then serve and enjoy.

Raw chicken topped with fresh sage leaves and prosciutto.

TIPS FOR THE PERFECT CHICKEN

  • To create the chicken cutlets, place each chicken breast in between two sheets of plastic wrap, then pound with the flat end of a meat mallet or with a cast iron skillet.
  • This recipe gets a lot of its flavor from prosciutto, which is an Italian cured ham. You can find packages of thinly sliced prosciutto in the deli section of most grocery stores.
  • Be sure to use freshly squeezed lemon juice, it has a much better flavor than the packaged bottled version.
  • Use a white wine that you would typically drink, such as a Chardonnay or Sauvignon Blanc variety.
  • Chicken saltimbocca is best served immediately. You can store any leftovers in the fridge for up to 3 days.

WHAT GOES WITH SALTIMBOCCA?

I recommend that you serve chicken saltimbocca over mashed potatoes or pasta, which are the perfect counterparts to the savory sauce. Another option would be a grain such as quinoa or a rice pilaf. I always serve this dish with a green vegetable on the side, such as broccoli, asparagus, green beans or sauteed spinach.

Chicken

FLAVOR VARIATIONS

While this is a fairly traditional version of this dish, you can add other ingredients to customize it to your tastes.

  • Cheese: Add a slice of mozzarella or fontina cheese on top of each piece of cooked chicken, then broil for 2-3 minutes to melt the cheese.
  • Flavorings: Feel free to add other flavorings to the sauce such as capers, garlic, shallots, onions or a touch of heavy cream.
  • Vegetables: You can use vegetables in the sauce such as fresh spinach, mushrooms, or artichoke hearts.

Chicken saltimbocca served over mashed potatoes with carrots on the side.

Chicken saltimbocca is a popular dish for good reason – the prosciutto and sage flavors pair perfectly with the chicken and wine sauce. This one is always a big hit!

This chicken saltimbocca is chicken cutlets wrapped in prosciutto slices and seasoned with sage, then pan seared and topped with a white wine sauce. An easy and elegant dinner option that always gets rave reviews.
 CourseMain Course
 CuisineItalian
 Keywordchicken saltimbocca
 Prep Time20 minutes
 Cook Time20 minutes
 Total Time40 minutes

INGREDIENTS

For the chicken

  • 4 boneless skinless chicken breasts thin cut
  • salt and pepper to taste
  • 12 fresh sage leaves
  • 4 slices prosciutto
  • 2 tablespoons olive oil

For the sauce

  • 3 tablespoons butter
  • 1 tablespoon all purpose flour
  • 1/3 cup white wine
  • 3/4 cup chicken broth
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • fresh sage leaves and lemon wedges optional garnish

INSTRUCTIONS

For the chicken

    • Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.
    • Season the chicken with salt and pepper. Place 3 sage leaves on the top of each chicken breast.
    • Wrap each chicken breast with one piece of prosciutto.
    • Heat the olive oil in a large pan over medium high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.

For the sauce

  • Melt the butter in the pan over medium heat. Add the flour and cook for one minute, stirring constantly.
  • Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes or until sauce has just thickened.
  • Stir in the lemon juice and season with salt and pepper to taste.
  • Return the chicken to the pan. Spoon the sauce over the chicken. Garnish with sage and lemon if desired, then serve immediately.

NUTRITION

Calories: 360kcal | Carbohydrates: 3g | Protein: 27g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 105mg | Sodium: 474mg | Potassium: 499mg | Fiber: 1g | Sugar: 1g | Vitamin A: 314IU | Vitamin C: 6mg | Calcium: 16mg
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