Are you looking to try something new? Chicken saltimbocca literally means chicken that jumps in your mouth. After you taste how good it is, you’ll understand the funny name.
What is Chicken Saltimbocca?
It’s a classic Italian dish made with chicken breasts, prosciutto, mozzarella cheese, and sage. Usually, there is a sauce too but that can be totally optional.
How do I make Chicken Saltimbocca?
This is really an easy chicken recipe. You need a few ingredients and about 45 minutes.
- Cook the chicken on the stovetop
- Add fresh chopped sage, prosciutto, and mozzarella cheese.
- Make the sauce.
See simple! When I made the sauce I used a Sauvignon Blanc for the wine. You could certainly use a Pinot Grigio but be sure to use something you like to drink. Whatever you use you could serve with the dish.
If you don’t want to use wine to make the sauce, you can substitute an equal amount of chicken broth. I suggest using the low sodium variety.
What can I serve with Chicken Saltimbocca?
The possibilities are endless for a side dish to go with this classic Italian recipe. You can really serve any vegetable such as steamed broccoli, sauteed vegetables, herbed Hasselback potatoes, roasted fingerling potatoes, peppers, and onions with garlic, or this easy rice pilaf from House of Nash Eats.
- 4 skinless, boneless chicken breast halves, pounded to an even thickness
- Salt and freshly ground pepper
- ⅓ cup flour
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons chopped fresh sage, plus 4 leaves for optional garnish
- 4 slices of prosciutto, not paper-thin, trimmed to fit chicken breasts
- ¼ lb fresh mozzarella cheese, thinly sliced and trimmed to fit chicken breasts
- ¾ cup dry white wine, I used Sauvignon Blanc
- Season the chicken breasts with salt and pepper. Place the flour in a shallow bowl and dredge each breast, coating evenly and shaking off the excess. Set aside.
- In a large frying pan over medium-high heat, melt 1 tablespoon of the butter with the oil until very hot. Add the chicken breasts and cook, uncovered, until the undersides are golden brown, 6-8 minutes. Turn the chicken breasts over and continue cooking until they feel firm when pressed in the centers and juices run clear, about 6 - 8 minutes longer. Depending on the size, you may need even 10 - 15 minutes. Don't let them burn.
- Reduce the heat to very low. Sprinkle the breasts evenly with the chopped sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 ½ - 2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese. It will stick.
- Raise the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring with a wooden to scrape up any browned bits stuck to the pan bottom. Boil until reduced to ¼ cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 tablespoon butter.
- Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf, if desired. Serve at once.