This Easy Chicken Saltimbocca takes dinner to a whole new level! Fresh sage is used to season each chicken cutlet, and then prosciutto is added on top and seared to perfection. Finish with the most delicious lemon butter sauce for an impressive meal that’s perfect for any occasion. Ready to serve in less than 30 minutes!.
Today marks 2 years since my father passed away. I wanted to honor him in his very favorite way: with home cooked Italian food.
Saltimbocca was probably his VERY favorite dish to make for people. He had a whole routine; a somewhat complex recipe that lived partially scribbled on a random piece of paper, that we have yet to find, and partially just in his brain. He always served his saltimbocca with herby potato coins which is the next recipe of his that I hope to master.
Unfortunately, we haven’t been able to find his recipe anywhere for this saltimbocca dish so my re-make of it is a best guess based on taste and a bit of research.
While my dad always made his saltimbocca with pork (which is the more traditional way to serve it), I decided to make my own version with chicken. Being honest, I haven’t cooked pork much before, and I thought chicken would be easier for people looking for a quick dinner recipe.
If you aren’t familiar with saltimbocca, the word literally means “jump in the mouth” in Italian which SO accurately describes how DELICIOUS this dish is. I swear, this is one of the BEST recipes on my blog. Admittedly, it’s NOT the prettiest dish in the world. I had a really hard time trying to take pretty photos of this. BUT it’s good. SO so good.
With just a handful of simple ingredients, you’ll create the most irresistible chicken recipe. The dish is all about juicy chicken, lots of flavor, and a burst of richness from the white wine butter sauce. Let’s dive into the magic these ingredients will bring to your plate. All measurements are in the recipe card below!.
Italian food lovers all over the world love chicken saltimbocca, which is a traditional dish. It’s a truly delicious meal, with a crunchy outside, tender chicken breast, and a rich, flavorful sauce. To make this famous dish, what are the main ingredients? Let’s find out what makes chicken saltimbocca taste so good.
A Brief History of Chicken Saltimbocca
Saltimbocca originated in Rome, Italy in the 19th century. The name literally translates to “jump in the mouth” which perfectly describes how the burst of flavors excites the palate While the dish was traditionally made with veal, it evolved over the years, and chicken became a popular substitute for veal cutlets. The contemporary version made with chicken is now loved globally and appears on the menus of Italian restaurants worldwide.
The Star Ingredient – Chicken Breasts
Boneless, skinless chicken breasts form the foundation of chicken saltimbocca Chicken breasts provide a neutral canvas that absorbs all the other flavors nicely To ensure even cooking and enable the chicken to cook quickly, the chicken breasts are pounded to about 1/4 inch thickness. This creates an even surface to layer the other ingredients on.
Some recipes also use chicken cutlets which are evenly thin slices of chicken breast. Chicken cutlets save time and minimize preparation. If using whole chicken breasts, simply slicing them horizontally creates ready to use chicken cutlets.
Flavor Layer #1 – Sage
Chicken saltimbocca tastes and smells very different when fresh sage is added. Sage goes well with chicken because it has a flavor that is earthy, minty, and slightly peppery. The herb’s salty taste also balances out the other ingredients’ richness.
About 3 fresh sage leaves are placed on top of the chicken in each serving. Ensure the leaves are spread evenly. The chicken is later wrapped around the sage leaves securing them in place.
Flavor Layer #2 – Prosciutto
A salty and umami flavor is added by prosciutto, which is very thin slices of cured Italian ham. The prosciutto adds a nice crunch and texture contrast to the soft chicken breasts.
To make chicken saltimbocca, prosciutto slices are layered on top of the sage leaves. About 2 thin slices per chicken breast does the trick. They add just enough saltiness without overpowering the other flavors.
Finishing Touches – Flour, Stock, Wine, and Butter
To cook chicken saltimbocca, the chicken is dipped in seasoned flour before pan-frying. This helps form a crispy coating on the exterior.
The sauce is made using chicken stock, white wine, lemon juice, and butter. The stock and wine impart depth of flavor and complexity. Butter lends a richness and silky texture. Lemon brightens up the flavors.
Optional extras like garlic, parsley, capers, and olives can also be added to customize the flavor.
Step-By-Step Method
Now that we know the key ingredients, let’s look at the step-by-step method to put it all together:
- Pound chicken breasts to 1/4 inch thickness and season with salt and pepper
- Place sage leaves and prosciutto on top of the chicken
- Wrap prosciutto around the chicken securing the stuffing
- Coat chicken in flour and pan fry until golden brown
- Cook aromatics like garlic and shallots
- Deglaze pan with white wine and chicken stock
- Simmer till sauce reduces and thickens slightly
- Finish with butter, lemon juice and chopped parsley
The ingredients for the classic Italian dish chicken saltimbocca come together in these easy steps.
Cooking Tips and Variations
- Use toothpicks to secure the prosciutto slices around the chicken. Remove before serving.
- Cook the chicken over medium-high heat to get a crispy exterior without overcooking.
- Let the chicken rest for 5 minutes after cooking for juicy, tender meat.
- Substitute sage with rosemary or oregano for a variation in flavor.
- Use ham or pancetta instead of prosciutto.
- For a restaurant-style presentation, serve the chicken saltimbocca over wilted spinach.
- Pair with pasta, risotto or creamy polenta to balance the richness of the dish.
The beauty of chicken saltimbocca lies in its simplicity. With just a handful of high-quality ingredients, it makes for an elegant yet easy Italian classic. Now that you know what goes into making it, it’s time to get cooking! Scintillate your taste buds with this “jump in the mouth” Italian delicacy.
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How to make Chicken Saltimbocca
For this dish, we’re going to use very thin pieces of chicken breast (aka, cutlets). Or you can cut your chicken breasts in half to make them thinner. Some recipes also have you pound the chicken until it’s a certain thickness. I typically can’t be bothered with that so I simply go in knowing that each piece of chicken might cook at slightly different lengths depending on the thickness.
The chicken is then seasoned with salt, pepper and sprinkled with fresh sage. The fresh sage is a must and what really makes this dish SO good. Next, press a slice of prosciutto onto the chicken breast, and top with a leaf of sage.
Heat the oil in a large skillet over medium heat. Once hot, add in the cutlets, prosciutto side down, and cook for about 3 minutes. Flip and then cook on the other side until chicken is cooked through, about 3-5 additional minutes. Once done, transfer chicken to a plate and cover with foil.
Pour out about half of the oil so that only 1 teaspoon of oil/liquid remains in the skillet. Add in the shallot and cook for 2 minutes until softened. Stir in the flour and cook for 1 additional minute.
Whisk in the wine and broth and bring to a simmer and cook for about 4 minutes until the sauce is thickened and reduced a bit.
Turn heat down to low and whisk in the butter, parsley, and lemon juice until fully combined.
Return the chicken to the skillet, prosciutto up, as well as any juices that collected on the plate. Simmer for about a minute so that the chicken can heat through again.
Remove from heat and serve the chicken with the sauce divided evenly among the 4 cutlets.
Lots of people are scared to try making chicken saltimbocca, but it’s SO easy! This is ready in less than 30 minutes and tastes unbelievable!
- Use a toothpick to hold the prosciutto in place. It’s not necessary, but I like to use one to keep the prosciutto and sage on the chicken. For some reason, my dad always did it this way, so I wanted to add it to the dish. Besides, it helps keep everything together when you flip the meat. Don’t forget to remove the toothpicks before eating!.
- But don’t forget to scrape up the brown bits from the bottom of the pan before adding the wine and broth. This is where much of the flavor comes from!.
Saltimbocca is a traditional Italian dish from Rome that is made with thin veal cutlets that are wrapped in prosciutto or topped with it. A whole sage leaf is often pressed or pinned on top with a toothpick.
This chicken dinner goes well with roasted vegetables, a fresh green salad, or creamy mashed potatoes. It also goes well with roasted green beans and potatoes or these fun accordion potatoes.
To truly guarantee your chicken is perfectly cooked, use an internal thermometer and check to see that it has reached 160 degrees F; as it rests, the temperature will rise to 165 degrees F, which is safe to eat.
- Keeping leftovers: If you have any chicken saltimbocca left over, put it in a container that won’t let air in and put it in the fridge for up to four days.
- To freeze: This also freezes well for up to 3 months in a container that can go in the freezer. Thaw overnight in the refrigerator before using.
- To reheat: Rewarm leftovers back in the pan with sauce. You can also heat it up in the microwave until it’s warm.
Substitutions and variations for this Chicken Saltimbocca recipe:
- You can thicken the sauce with gluten-free flour instead of all-purpose flour if you want to.
- You can use chicken broth or vegetable broth.
- If you like garlic, chop up a clove and add it to the shallot.
- Instead of adding wine, you can use additional broth. It’s true that the wine makes the sauce taste better, but the alcohol will cook off, so I really think you should use it!
Guy Fieri’s Chicken Saltimbocca | Food Network
FAQ
What is saltimbocca made of?
The traditional saltimbocca alla romana recipe always uses veal, prosciutto, sage and white wine and butter for the sauce. Variations are often seen in trattorias even in Italy, such as chicken or pork in place of beef, and other types of cured hams instead of prosciutto.
What is chicken saltimbocca?
Chicken Saltimbocca (pronounced sal-tim-BO-ck-ah) is a classic Roman dish of seared chicken cutlets layered with prosciutto and fresh sage and finished with a simple white wine pan sauce. It’s easy to prepare but boasts complex flavors and a sophisticated appeal.
What does saltimbocca literally mean?
In Italian, saltimbocca literally means “jump in the mouth.” This is a great way to describe how delicious the classic recipe is, which is made with veal scallopine, prosciutto, and sage.
What does saltimbocca taste like?
A classic saltimbocca is made with veal and wrapped in prosciutto and sage. This dish tastes great thanks to the soft veal, the salty prosciutto, and the earthy, herbaceous sage.