Craving a restaurant-quality meal that’s easy to make at home? Chicken Saltimbocca is your answer! This classic Italian dish combines tender chicken, salty prosciutto, aromatic sage, and a buttery white wine sauce that’ll make your taste buds dance. The name literally means “jumps in the mouth” – and after one bite, you’ll get why! Let’s dive in.
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1. What Makes Chicken Saltimbocca a Winner?
Imagine crispy prosciutto hugging juicy chicken, infused with earthy sage and a tangy white wine sauce. It’s fancy enough for date night but simple enough for a weeknight dinner. Plus, it cooks in 30 minutes!
2. Shopping List (Serves 4)
Protein & Pantry Staples:
- 4 boneless, skinless chicken breasts (or pre-pounded cutlets)
- 8 thin slices prosciutto (look for Parma or San Daniele brands)
- 8 fresh sage leaves (don’t use dried – trust me!)
- 1/2 cup all-purpose flour
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1/2 cup low-sodium chicken broth
- 2 tbsp lemon juice (freshly squeezed!)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
Optional Flavor Boosters:
- 1 tsp capers (for a briny kick)
- 1 garlic clove, minced
Tools:
- Meat mallet (or rolling pin)
- Toothpicks
- Large skillet
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3. Prep Like a Pro
Step 1: Flatten the Chicken
Place chicken breasts between plastic wrap. Pound with a mallet until 1/4-inch thick. Season both sides with salt and pepper.
Step 2: Wrap ‘Em Up
Place 2 sage leaves on each cutlet. Wrap each with 2 prosciutto slices. Secure with toothpicks.
Step 3: Prep the Sauce Squad
Measure out wine, broth, lemon juice, and butter. Keep nearby – you’ll need them fast later!
4. Cooking: Let’s Get Sizzling!
Step 1: Brown the Chicken
- Heat olive oil in a skillet over medium-high heat.
- Dredge chicken in flour, shaking off excess.
- Cook 3-4 minutes per side until golden. Don’t crowd the pan – cook in batches! Transfer to a plate.
Step 2: Make the Magic Sauce
- Reduce heat to medium. Add wine to the skillet, scraping up browned bits.
- Simmer 1-2 minutes until reduced by half.
- Stir in broth, lemon juice, and butter. Cook 2-3 minutes until glossy. Optional: Toss in capers or garlic here!
Step 3: Reunite Chicken & Sauce
Return chicken to the skillet. Simmer 2 minutes to soak up flavors.
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5. Serving: Plate It Pretty
Pair With: Creamy mashed potatoes, buttery risotto, or roasted asparagus.
Garnish: Lemon wedges, fresh parsley, or extra sage leaves.
Pro Move: Drizzle leftover sauce over everything – no drop left behind!
6. Insider Tips to Level Up
- Crispier Prosciutto: Sear prosciutto-side down first.
- Dietary Tweaks: Use gluten-free flour or swap chicken for turkey cutlets.
- Sauce Hack: Add a splash of heavy cream for richness.
7. Wrap-Up & Fun Fact
Chicken Saltimbocca is your ticket to feeling like a gourmet chef without the stress. Fun fact: Romans argue it’s their dish, but we’re just happy it exists!
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8. Nutrition (Per Serving)
- Calories: 380
- Protein: 35g
- Fat: 18g (Saturated: 6g)
- Carbs: 12g
- Sodium: 720mg (mostly from prosciutto – use low-sodium broth to cut this!)
9. FAQ
Q: Can I skip the wine?
A: Yes! Use extra broth + 1 tbsp apple cider vinegar for acidity.
Q: Can I use dried sage?
A: Fresh is best here, but in a pinch, rub 1/2 tsp dried sage on the chicken before wrapping.
Q: Can I prep this ahead?
A: Wrap the chicken and refrigerate up to 4 hours before cooking.
Q: How do I store leftovers?
A: In an airtight container for 3 days. Reheat gently to keep the chicken tender.
Q: Vegetarian version?
A: Swap chicken for thick slices of fried halloumi cheese!
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Final Thought: Saltimbocca is all about balancing flavors and having fun. Don’t stress – even if your prosciutto tears, it’ll still taste amazing. Now go make your taste buds jump! 🍷🍋
