Chicken Saltimbocca

When I told my daughter I was making Chicken Saltimbocca for dinner, she said, “What’s that?”  My response: bacon on chicken.  Technically, that is not true, but it is the best short answer I could think of and it describes the essence of this dish.  Prosciutto is Italian cured ham, which imparts a savory, salty, flavor that goes well with chicken (or just about anything, for that matter).

Unlike traditional ham in the U.S., thin slices of prosciutto crisp like bacon in this dish for a delightful texture.  Add a little sage and a light, lemony sauce and you’ll understand why Saltimbocca [sȯl-təm-ˈbä-kə] literally means to jump in the mouth—it’s that good.

Chicken Saltimbocca

Serves: 4
1/2   cup  flour
1        teaspoon ground black pepper
4       boneless, skinless chicken breasts — pounded flat
2        tablespoons  fresh sage leaves — minced
4        thin slices  prosciutto
4        tablespoons  olive oil
3/4   cup  white wine
1         tablespoon  lemon juice — fresh
4        tablespoons  butter
2        tablespoons  fresh parsley leaves — minced
2        cloves  garlic — minced
3/4   cup  chicken stock

NOTES: It is important to flatten the chicken breasts so the meat cooks evenly.

Combine flour and 1 teaspoon pepper.  Pat chicken dry with paper towels.  Dredge chicken in flour, shake off any excess.  Arrange on a tray and sprinkle minced sage over each one. Place 1 slice of prosciutto on top of each chicken breast, pressing lightly to adhere.

Heat 2 tablespoons oil in a skillet over medium heat. Add cutlets to pan, prosciutto-side down (careful not to overcrowd); cook until golden brown and prosciutto is crisp, 2 to 3 minutes. Turn cutlets over and cook until light golden brown, about 2 minutes more.

Transfer to wire rack set on rimmed baking sheet and keep warm in oven. Repeat with remaining oil and cutlets.

Pour off excess fat from skillet. Stir in white wine to deglaze the pan, and simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in lemon juice, stock, and garlic; simmer 3-5 minutes to reduce. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper.

Spoon sauce over cutlets just before serving with spaghetti squash, as shown in the photo.

Also posted at: The Healthy Home Economist Monday Mania

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2 responses to “Chicken Saltimbocca

  1. Looks and sounds delicious. I will have to try this sometime. Also love the wholemeal chocolate chip recipe.

  2. Mary Schoenecker

    My family loves meal time and they are hearty, appreciative eaters. Serving this meal did cause them to pause, slow down their pace and savor the flavors before them. We enjoyed every bite and squash was elevated to a new place of possibility.

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