Italian Chicken Saltimbocca: An Incredible Ultimate Recipe

Italian Chicken Saltimbocca: An Incredible Ultimate Recipe is one of those unforgettable dishes that brings the heart of Italian cooking right into your kitchen. Tender chicken breasts wrapped in savory prosciutto and fragrant sage, finished with a luscious buttery sauce that’s lightly infused with white wine and chicken broth—this dish is both elegant and surprisingly simple. Perfect for impressing guests or treating yourself, this recipe highlights how a few quality ingredients can transform into a meal bursting with flavor and warmth.

Ingredients You’ll Need

The beauty of Italian Chicken Saltimbocca: An Incredible Ultimate Recipe lies in its simplicity. Each ingredient plays a crucial role—from the tender chicken providing a delicate base, to the salty prosciutto and fresh sage adding layers of aroma and taste. The flour helps create that irresistible crispiness, while the butter and olive oil bring richness and depth. Let’s take a closer look at what you’ll need to make this classic come alive.

• 4 boneless, skinless chicken breasts: Use fresh, plump chicken breasts for tender, juicy results.
• 8 slices of prosciutto: Thinly sliced prosciutto adds a salty, savory crunch that’s essential.
• 8 fresh sage leaves: These fragrant leaves deliver the earthy, herbal notes that elevate the dish.
• ½ cup all-purpose flour: For a light coating that crisps beautifully and absorbs flavors.
• 2 tablespoons olive oil: Adds a fruity, smooth base for frying without overpowering.
• 4 tablespoons unsalted butter: Brings a creamy richness and helps develop the sauce.
• ½ cup chicken broth: Creates a flavorful base to deglaze the pan and build the sauce.
• ½ cup white wine (optional): Adds brightness and complexity to the sauce; feel free to skip if preferred.
• Salt and pepper, to taste: Essential seasonings to bring all the flavors together perfectly.

How to Make Italian Chicken Saltimbocca: An Incredible Ultimate Recipe

Step 1: Prepare the Chicken

Start by carefully placing each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until it reaches about half an inch in thickness. This not only tenderizes the meat but also ensures even cooking throughout, making each bite incredibly juicy and soft.

Step 2: Season the Chicken

Sprinkle both sides of the chicken breasts with a generous pinch of salt and freshly ground pepper. Seasoning at this early stage allows the flavors to sink in, enhancing every layer of the finished dish.

Step 3: Wrap with Prosciutto and Sage

Gently drape two slices of prosciutto over each chicken breast, ensuring they nearly cover the entire surface. Then, place one fresh sage leaf on top. The prosciutto will crisp up during cooking while the sage infuses its fragrant essence, creating that iconic Italian Chicken Saltimbocca flavor.

Step 4: Dredge in Flour

Lightly dust the prosciutto-wrapped chicken with flour, shaking off any excess. This coating gives the chicken a delicate crust and helps the sauce cling beautifully later on.

Step 5: Heat the Pan

In a large skillet, heat the olive oil and half the butter over medium-high heat. You’ll want the pan hot enough to sizzle but not smoke, setting the stage for a perfect sear and delicious browning.

Step 6: Cook the Chicken Prosciutto Side Down

Place the wrapped chicken breasts carefully into the skillet, prosciutto side down. Let them cook undisturbed for 4 to 5 minutes until they develop a gorgeous golden-brown crust that locks in all those mouthwatering juices.

Step 7: Flip and Continue Cooking

Turn the chicken over gently, then add the remaining butter to the pan. Cook for another 4 to 5 minutes, allowing the chicken to cook through while the prosciutto crisps further and the butter bathes the meat in rich flavor.

Step 8: Add Liquids for the Sauce

Remove the cooked chicken from the skillet and set it aside. Pour in the chicken broth and white wine (if using), scraping up the caramelized bits from the bottom of the pan. These browned bits pack an intense, savory punch crucial to the sauce’s success.

Step 9: Reduce the Sauce

Simmer the liquid for 2 to 3 minutes, giving the sauce time to reduce and thicken slightly. This concentrates the flavors and creates a velvety sauce that perfectly complements the chicken.

Step 10: Finish by Coating the Chicken

Return the chicken to the skillet, spooning the sauce over each piece. Let them soak up that wonderful buttery, herbaceous sauce for a minute before serving. This final step seals the deal on Italian Chicken Saltimbocca: An Incredible Ultimate Recipe that’s bound to wow your taste buds.

How to Serve Italian Chicken Saltimbocca: An Incredible Ultimate Recipe

Garnishes

Keep garnishes simple yet elegant—fresh sage leaves or a light sprinkle of chopped parsley enhances the dish’s appearance and adds a fresh, herbal note. A lemon wedge on the side is also a fantastic idea to add a bright, zesty contrast when squeezed over the top.

Side Dishes

This recipe pairs beautifully with light, complementary sides. Creamy mashed potatoes, garlic roasted asparagus, or a fresh arugula salad with a lemon vinaigrette all work wonderfully. These options help balance the rich flavors of the chicken without overwhelming your palate.

Creative Ways to Present

For an extra special touch, serve individual portions on warm plates, drizzle a little of the pan sauce artistically around the chicken, and garnish with whole sage leaves or edible flowers. You could also slice the chicken into medallions and arrange them over a bed of risotto or polenta for a stunning, restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Italian Chicken Saltimbocca can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to place the chicken and sauce together to keep the meat moist and flavorful when reheated.

Freezing

You can freeze cooked chicken saltimbocca, but keep in mind that the prosciutto might lose some of its crispness. Wrap the chicken tightly in plastic wrap and place it into a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently in a skillet over low to medium heat with a splash of chicken broth or water to prevent drying out. Avoid microwaving if possible to maintain the crispy texture of the prosciutto and preserve the sauce’s richness.

FAQs

Can I use turkey instead of chicken in this recipe?

Absolutely! Turkey cutlets can be a great alternative and will work well with the prosciutto and sage, staying tender when prepared similarly to chicken.

Is it necessary to use white wine in the sauce?

Not at all. The white wine adds a lovely depth and acidity, but if you prefer to avoid alcohol, simply increase the chicken broth slightly for a flavorful sauce.

How do I keep the prosciutto crispy after cooking?

Cooking the chicken prosciutto side down first helps crisp it up. Using medium-high heat and finishing in the pan ensures it stays crispy. Serving immediately yields the best texture.

Can I make this recipe gluten-free?

Yes, by swapping all-purpose flour for a gluten-free flour blend or cornstarch, you can make this dish gluten-free without sacrificing the crispy coating.

What wine pairs best with Italian Chicken Saltimbocca?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the dish perfectly, echoing the acidity and brightness found in the sauce.

Final Thoughts

If you’re looking to bring a bit of Italy into your home with minimal fuss and maximum flavor, Italian Chicken Saltimbocca: An Incredible Ultimate Recipe is your go-to. This dish is straightforward yet stunning, combining simple ingredients into something truly spectacular. Give it a try and watch your friends and family fall in love with every bite—they’ll be asking for seconds before you know it!

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