Chicken Saltimbocca – Skinnytaste

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Chicken Saltimbocca is made with pounded chicken breasts stuffed with prosciutto and sage in a light white wine sauce.

Lighter Chicken Saltimbocca

Chicken Saltimbocca is a variation of the traditional Italian dish Saltimbocca, which typically features veal cutlets wrapped with prosciutto and sage. I order this dish all the time from my favorite Italian restaurant, but theirs is loaded with butter (butter makes everything taste soo good!). In this lighter adaptation, chicken breasts are used instead of veal, maintaining the essence of the dish while providing a lighter poultry alternative.

What is Saltimbocca?

Saltimbocca, the name of this Italian dish translates to “jump in the mouth” which is traditionally made with veal cutlets wrapped with prosciutto and sage, quickly cooked in butter and oil, and occasionally topped with melted cheese.

Saltimbocca ingredients

Ingredients

  • Chicken breasts pounded thin: Tender chicken breasts flattened to perfection.
  • Prosciutto slices: Thin, salty Italian cured ham.
  • Fresh sage leaves: Fragrant herb with earthy undertones.
  • Butter and olive oil: Rich, flavorful fats for cooking.
  • Kosher salt and fresh pepper: Seasonings for taste.Reduced sodium chicken broth: Provides a flavorful base for the sauce.White wine: Adds depth and acidity to the sauce.
  • Flour: Used for coating the chicken for a crispy exterior.
  • Reduced sodium chicken broth: Provides a flavorful base for the sauce.
  • White wine: Adds depth and acidity to the sauce.
  • Olive oil cooking spray: Light coating for cooking.

How To Make Chicken Saltimbocca

  1. Slice each breast lengthwise into two cutlets, yielding a total of 6 pieces.
  2. Place wax paper over each cutlet and gently pound them to approximately 1/4″ thickness, then lightly season with salt and pepper.
  3. Take half a slice of prosciutto and lay it on one end of each cutlet, followed by a sage leaf, then fold over the chicken and lightly seal the ends.
  4. Dredge the chicken in flour from a shallow bowl, shaking off any excess, and discard the remaining flour.
  5. Heat a nonstick skillet over medium-high heat, then spray with olive oil.
  6. Sauté the chicken for about 1 minute on each side, doing this in batches if necessary.
  7. Remove the chicken from the pan and deglaze it with white wine, scraping up any browned bits.
  8. Add chicken broth and butter to the pan, then return the chicken to the sauce.
  9. Finish cooking over low heat for approximately 5 minutes.
  10. Serve the chicken over wilted greens and top with the sauce.
Chicken Saltimbocca

Serving Suggestions

Chicken Saltimbocca pairs well with various side dishes that complement its flavors and textures. Here are some options:

  1. Pasta: Serve with a simple pasta dish such as penne alla vodka, or pasta with asparagus.
  2. Roasted Vegetables: Roast seasonal vegetables like roasted asparagus, zucchini, or cherry tomatoes with olive oil, garlic, and herbs for a flavorful and nutritious side.
  3. Wilted Greens: Wilted spinach with garlic and oil is a fantastic side dish for Chicken Saltimbocca, it contrasts beautifully with the rich flavors of the chicken and its savory sauce.
  4. Mashed Potatoes: Creamy mashed potatoes are a comforting accompaniment that absorbs the flavorful sauce of the Chicken Saltimbocca.
  5. Green Salad: A light and refreshing green salad like this arugula salad can balance out the richness of the dish.
  6. Crusty Bread: Serve with crusty bread or garlic bread to mop up the delicious sauce.
  7. Grilled Vegetables: Grilled vegetables such as grilled asparagus, bell peppers, eggplant, OR grilled zucchini add a smoky flavor that complements the chicken.
  8. Risotto: Creamy risotto like this mushroom risotto or this risotto primavera pairs beautifully with Chicken Saltimbocca.
Chicken Saltimbocca with spinach

More Chicken Breast Recipes You Will Love

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Prep: 10 minutes

Cook: 10 minutes

Total: 20 minutes

Yield: 6 servings

Serving Size: 1 piece chicken

  • Slice each breast lengthwise into two cutlets to make a total of 6 cutlets.

  • Cover with wax paper and pound each one to about 1/4″ thick. Season chicken lightly with salt and pepper.

  • Lay a 1/2 slice of prosciutto on one end, top with sage leaf and fold over.

  • Lightly pound ends of chicken to seal.

  • Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess. Discard the remaining flour.

  • Heat a nonstick skiller over medium-high heat. When hot, spray with olive oil.

  • Sauté chicken 1 minute on each side. You will have to do this in a few batches.

  • Remove chicken from the pan and deglaze the pan with wine, scraping up any brown bits.

  • Add chicken broth and butter and return chicken to the sauce.

  • Finish cooking on low about 5 minutes.

  • Serve this over a bed of wilted greens or pasta (see serving suggestions above) and top with sauce.

Last Step:

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*If you don’t drink wine just use more broth.
**To make-it dairy-free any vegan butter will work.
***I like cup4cup gf flour.

Serving: 1 piece chicken, Calories: 155.2 kcal, Carbohydrates: 4.5 g, Protein: 21.7 g, Fat: 4.3 g, Saturated Fat: 1 g, Fiber: 0.2 g

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