Chef John’s Chicken Saltimbocca is a mouth watering Italian dish that brings rich flavours to the table. It combines tender chicken breasts with savoury prosciutto, fresh sage, and a light wine sauce. The word “Saltimbocca” means “jumps in the mouth,” and this recipe lives up to its name. Every bite is flavourful, aromatic, and satisfying.
Chicken Saltimbocca :
Unlike many chicken recipes, Chicken Saltimbocca delivers elegance without complexity. The combination of salty prosciutto and earthy sage enhances the mild taste of chicken. A splash of white wine and broth transforms the dish into something unforgettable. It’s the perfect recipe for both weeknight dinners and special occasions.
History:
Chicken Saltimbocca has its roots in Roman cuisine, where the traditional version used veal. The Italian word “Saltimbocca” translates to “jump in the mouth,” describing the explosion of flavours this dish delivers. Over time, chicken became a popular variation, especially in American kitchens, thanks to its availability and lighter taste. Chef John’s version combines authenticity with simplicity, making it suitable for home cooks worldwide.
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Chicken Saltimbocca
Ingredients
- Chicken breasts, thinly sliced
- Prosciutto slices
- Fresh sage leaves
- Olive oil
- White wine
- Chicken broth
- All-purpose flour
- Butter
- Salt and pepper
Instructions
- First, pound the chicken until thin and even
- Place a fresh sage leaf on each piece, then cover with a slice of prosciutto
- Lightly press so the layers stick together
- Dredge each cutlet in flour to lock in moisture and flavour.
- Next, heat olive oil in a skillet over medium-high heat.
- Cook the chicken until golden brown on both sides
- Remove the pieces and set them aside.
- Deglaze the pan with white wine, scraping up all the flavourful bits.
- Add chicken broth and simmer until the sauce slightly thickens.
- Return the chicken to the pan and coat with the silky sauce.
Notes
- Use thin chicken cutlets for faster cooking and better texture.
- Fresh sage leaves provide the best flavor balance.
- Deglaze the pan with dry white wine for authentic taste.
- Serve with mashed potatoes, risotto, or roasted vegetables for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently to retain moisture
Tips for Chicken Saltimbocca :
- Use thin chicken cutlets for quick and even cooking.
- Do not overcook, as chicken can dry out quickly. For the best flavour, use fresh sage instead of dried.
- If wine is not available, you can substitute with extra chicken broth and a squeeze of lemon juice.
FAQs About Chicken Saltimbocca:
Q: Can I use Turkey instead of chicken?
Yes, Turkey cutlets work well as an alternative.
Q: What wine works best for the sauce?
A dry white wine such as Sauvignon Blanc or Pinot Grigio enhances the flavour.
Q: Can I make it ahead of time?
Yes, but reheat gently to avoid drying out the chicken.
Q: Is prosciutto necessary?
Prosciutto gives authenticity, but you can use thin ham slices if needed.
Conclusion:
Chef John’s Chicken Saltimbocca is proof that a simple recipe can be elegant and delicious. With minimal ingredients and a quick cooking process, it makes an excellent meal for any occasion. Once you try it, this Italian classic will become a regular favourite in your kitchen.