Imagine a dish so tantalizing that its name literally means "jump in the mouth" in Italian - welcome to the world of Chicken Saltimbocca! This classic Italian recipe transforms simple ingredients into a gourmet masterpiece that will transport you straight to the romantic streets of Rome with just one bite. Crispy prosciutto, tender chicken, and aromatic sage combine in a symphony of flavors that's surprisingly easy to create in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices of prosciutto
- 8 fresh sage leaves
- 1 cup white wine
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon butter
Instructions
- Prepare the chicken breasts by placing them between two sheets of plastic wrap. Using a meat mallet, gently pound the chicken to an even thickness of about 1/4 inch, ensuring uniform cooking.
- Season both sides of the chicken breasts generously with salt and freshly ground black pepper.
- Lay 2 sage leaves on each chicken breast, then carefully drape 2 slices of prosciutto over the sage leaves, pressing gently to adhere.
- Heat olive oil in a large skillet over medium-high heat until it shimmers and is nearly smoking.
- Carefully place the chicken breasts in the skillet, prosciutto-side down. Cook for 3-4 minutes until the prosciutto becomes crisp and golden brown.
- Flip the chicken and cook for an additional 3-4 minutes on the other side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the skillet and set aside on a warm plate, tenting loosely with aluminum foil to keep warm.
- In the same skillet, pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Allow the wine to reduce by half, creating a flavorful sauce, which should take approximately 2-3 minutes.
- Reduce heat to low and swirl in the butter, creating a silky and rich sauce. Season with a pinch of salt and pepper to taste.
- Return the chicken to the skillet, spooning the white wine sauce over the top to coat and reheat for 1 minute.
- Transfer the chicken to serving plates, garnish with additional fresh sage leaves if desired, and drizzle with the remaining white wine sauce.
- Serve immediately, ideally with a side of roasted vegetables or creamy polenta to complement the rich flavors of the dish.
Tips
- Choose high-quality, thin chicken breasts for the most tender result. Pounding them evenly ensures uniform cooking.
- Use fresh sage leaves for the most vibrant flavor - dried herbs won't provide the same aromatic punch.
- Don't rush the prosciutto crisping process. Medium-high heat is crucial for achieving that perfect golden crispness.
- Use a meat thermometer to ensure chicken reaches exactly 165°F (74°C) - no more dry chicken!
- When reducing the wine sauce, use a wooden spoon to scrape up those delicious browned bits for maximum flavor.
- Swirl in butter at the end of sauce-making for a luxurious, silky texture that elevates the entire dish.
- Serve immediately after cooking to maintain the prosciutto's crispness and chicken's juiciness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 2g
Protein: 45g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 135mg
