Mia Patel
Chicken saltimbocca is a mouthwatering Italian dish that combines chicken cutlets with prosciutto and sage, and is usually served with a buttery white wine sauce. The name 'saltimbocca' means 'to jump in the mouth', reflecting the dish's impressive flavour and appearance. Although the traditional version of the dish uses veal cutlets, chicken is a popular alternative that is more accessible to a wider range of diets. This dish is simple to make at home and can be served with roasted potatoes or sauteed spinach.
Chicken Saltimbocca Characteristics and Values Table
| Characteristics | Values |
|---|---|
| Main Ingredients | Chicken, Sage, Prosciutto |
| Seasonings | Salt, Pepper, Olive Oil |
| Sauce | Butter, Wine, Broth, Lemon |
| Sides | Salad, Risotto, Polenta, Roasted Potatoes |
| Storage | Refrigerate for up to 5 days, Freeze for up to 3 months |
| Reheating | Oven at 350° for 10 minutes |
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What You'll Learn
Chicken saltimbocca ingredients
Chicken saltimbocca is a mouthwatering Italian dish that combines chicken, sage, and prosciutto. The dish is easy to make and is perfect for a weeknight meal as it comes together in under 30 minutes. The term "saltimbocca" translates to "jump in your mouth" in Italian, referring to the deliciousness of the dish.
To make chicken saltimbocca, you will need the following ingredients:
Chicken
Chicken breast cutlets are the most common choice for this dish. The chicken breasts should be pounded until they are thin, ideally between 1/8-inch and 3/4-inch thick. This process ensures that the chicken cooks evenly and quickly.
Sage
Fresh sage leaves are a key ingredient in chicken saltimbocca. They add a bright, earthy flavour to the dish. You will need 1-2 sage leaves per chicken cutlet, placed either on top of or underneath the prosciutto. Some recipes suggest frying the sage leaves separately and using them to top the dish for a milder flavour.
Prosciutto
Italian prosciutto or prosciutto ham is used to wrap the chicken cutlets. You will need 1-2 slices of prosciutto per cutlet, trimmed to fit and pressed onto the chicken. The prosciutto adds a salty, savoury flavour to the dish.
Seasonings
Salt and pepper are used to season the chicken and enhance the overall flavour of the dish.
Flour
All-purpose flour is used to dredge the chicken cutlets before pan-frying. This step helps to create a crispy exterior and seal in the juices of the chicken.
Oil
Olive oil is used for pan-frying the chicken. It prevents the chicken from sticking to the pan and helps to achieve a golden brown colour.
Butter
Butter is a crucial ingredient in the sauce for chicken saltimbocca. It adds richness and flavour, and a silky texture to the dish.
Wine
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is used to create the classic white wine sauce for chicken saltimbocca. The wine is simmered and reduced, adding depth of flavour to the sauce.
Broth or Stock
Chicken broth or stock is combined with the white wine to create a savoury sauce. It enhances the umami flavour of the dish.
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Preparing the chicken
Chicken saltimbocca is a mouthwatering Italian dish that combines chicken cutlets or breasts with sage and prosciutto. The chicken is usually pan-fried or seared, and served in a buttery white wine sauce.
Start by preparing chicken cutlets or breasts. It is important that the chicken is pounded out thinly to ensure the best results. Aim for a thickness of around ⅛ to ¾ of an inch.
Season the chicken with salt and pepper on both sides. If you prefer a more intense sage flavour, you can place the sage leaves under the prosciutto. However, if you would like a milder flavour, place the sage leaves on top of the prosciutto or fry them separately and use them to garnish the dish.
Place two sage leaves on each chicken breast and top with a slice of prosciutto, trimming it to fit. Press the prosciutto down to help it stick to the chicken. Secure the prosciutto and sage with a toothpick, if desired.
Dust the chicken with flour, shaking off any excess. Heat a large skillet and add olive oil and butter. Place the chicken in the pan, prosciutto side up, and cook over medium to high heat for about 2-3 minutes on each side, or until browned and cooked through.
Transfer the chicken to a plate and repeat with the remaining chicken. If you prefer crispier prosciutto, you can pan-fry the topside first.
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Adding prosciutto and sage
Chicken saltimbocca is a mouthwatering Italian dish that combines chicken cutlets with prosciutto and sage. The dish is easy to make and is perfect for a weeknight meal as it comes together in under 30 minutes.
To make chicken saltimbocca, start by seasoning the chicken cutlets or breasts with salt and pepper. Then, place two sage leaves on each cutlet or breast. You can also sprinkle some chopped sage on top. Next, wrap each cutlet with two slices of prosciutto, a type of Italian ham. You can use a toothpick to secure the prosciutto and sage to the chicken.
At this point, you can choose to coat the chicken in flour, shaking off any excess. This will give the chicken a crispy texture when fried. Heat some olive oil in a large skillet over medium heat and fry the chicken for 2-3 minutes on each side, starting with the prosciutto side down. The prosciutto will shrink and become crispy.
Once the chicken is cooked, remove it from the skillet and set it aside. Now, you can choose to make a pan sauce by adding wine, broth or stock, and butter to the skillet. Simmer the sauce until it reduces and thickens, then return the chicken to the pan and coat it with the sauce.
Chicken saltimbocca is best served immediately, but you can keep it warm for up to 20 minutes before serving. It pairs well with sides such as roasted potatoes, sautéed spinach, salad, or polenta.
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Making the sauce
Chicken saltimbocca is a mouthwatering combination of chicken cutlets and sage, wrapped in Italian prosciutto and pan-fried. The sauce is an essential part of this dish, and there are several ways to make it.
Firstly, you can make a lemon butter sauce. This sauce includes lemon juice, unsalted butter, salt, and pepper. You can make this sauce in the same pan as the chicken, and then pour it over the top.
Another option is a pan gravy. This is made by sautéing shallots and garlic in the same pan as the chicken until browned. Then, deglaze the pan with white wine and cook until almost gone. Add chicken stock and cook over high heat until it becomes a thin gravy.
For a white wine sauce, simply add wine to the pan and cook until reduced by half. Then, add chicken stock and bring to a boil, cooking until reduced by half again. Return the chicken to the pan and simmer until cooked through.
You can also make a buttery white wine sauce. Start by adding wine to the pan and bringing it to a simmer. Then, add chicken broth and continue simmering until reduced. Remove from the heat and stir in butter. Drizzle the sauce over the chicken before serving.
It is important to note that the type of pan used can affect the flavour of the sauce. It is recommended to use a non-stick or porcelain pan, as the acidity from the ingredients can react with a cast-iron skillet and create an unpleasant flavour.
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Serving suggestions
Chicken saltimbocca is a delicious Italian dish that is surprisingly simple to make at home. The chicken is wrapped in prosciutto and flavoured with sage, and is typically served with a buttery white wine sauce.
Chicken saltimbocca is a versatile dish that can be served with a variety of sides. Here are some suggestions:
- Green vegetables: Garlicky sautéed spinach, roasted broccoli or Brussels sprouts, or a fresh salad.
- Starch: Roasted or mashed potatoes, pasta, polenta, or rice.
- Risotto: This can be served as a first course or as a side dish.
- Tomato dishes: Tomato mozzarella salad, or tomatoes with panko and pecorino.
- Other: Italian peas, creamy Parmesan polenta, arugula salad with citrus vinaigrette, or mushrooms.
Chicken saltimbocca can also be served with a variety of sauces. Here are some options:
- Lemon butter sauce: Lemon juice, unsalted butter, salt, and pepper.
- Pan gravy: Shallots, garlic, white wine, chicken stock, butter, chopped parsley, sage, sea salt, and pepper.
- Mushroom gravy: Wild mushrooms added to the pan gravy.
- Wine sauce: Any varietal from Sauvignon Blanc to Marsala can be used.
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Frequently asked questions
Chicken saltimbocca is a dish that combines chicken cutlets with sage and prosciutto, which are then pan-fried and served with a buttery white wine sauce.
First, the chicken is seasoned with salt and pepper and then topped with sage leaves and slices of prosciutto. The chicken is then dredged in flour and cooked in a pan with olive oil. A sauce is made by adding wine, broth, and butter to the pan, which is then poured over the chicken before serving.
Saltimbocca is an Italian word that translates to "jump in the mouth", which is believed to refer to the deliciousness of the dish.
