Prepare to be transported to the heart of Italian cuisine with this mouthwatering Chicken Saltimbocca that will make your taste buds dance with joy! This classic dish combines the delicate flavors of tender chicken, crispy prosciutto, and aromatic sage in a way that will transform your ordinary dinner into an extraordinary culinary experience. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe is your golden ticket to Italian cooking perfection!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken cutlets
- 8 slices prosciutto
- 8 sage leaves
- 1/2 cup white wine
- 2 tbsp butter
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by preparing your ingredients. Lay out the chicken cutlets on a clean surface and season both sides with salt and pepper.
- On each chicken cutlet, place two slices of prosciutto, overlapping them slightly. Then, place two sage leaves on top of the prosciutto.
- Using a meat mallet or rolling pin, gently pound the chicken cutlets to help adhere the prosciutto and sage to the meat. This also helps to tenderize the chicken.
- In a large skillet, heat a drizzle of olive oil over medium heat. Once the oil is hot, carefully place the prepared chicken cutlets in the skillet, prosciutto side down. Cook for about 4-5 minutes until the prosciutto is crispy and the chicken is golden brown.
- Flip the chicken cutlets over and cook for an additional 4-5 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the chicken cutlets from the skillet and set them aside on a plate. Cover them loosely with aluminum foil to keep warm.
- In the same skillet, add the white wine and scrape up any browned bits from the bottom of the pan. This will add flavor to your sauce. Allow the wine to simmer for about 2-3 minutes, reducing slightly.
- Reduce the heat to low and add the butter to the skillet, stirring until melted and incorporated into the sauce. Taste the sauce and adjust seasoning with salt and pepper if necessary.
- Return the chicken cutlets to the skillet, spooning some of the sauce over them. Allow them to warm through for about 1-2 minutes.
- To serve, plate the chicken cutlets and drizzle with the white wine sauce. Garnish with additional sage leaves if desired. Enjoy your Chicken Saltimbocca!
Tips
- Choose thin chicken cutlets or pound your chicken to an even thickness to ensure uniform cooking.
- Use high-quality prosciutto and fresh sage leaves for the most authentic flavor.
- Make sure your skillet is at the right temperature - medium heat is crucial for achieving that perfect golden-brown crispy prosciutto.
- Don't overcrowd the pan when cooking the chicken to ensure each cutlet gets crispy and browns evenly.
- Use a meat thermometer to check that the chicken reaches 165°F (75°C) for safe and perfectly cooked meat.
- Let the chicken rest for a minute after cooking to help retain its juices and keep it tender.
- The white wine sauce is key - use a good quality dry white wine like Pinot Grigio or Sauvignon Blanc for the best flavor.
- Serve immediately after preparing to enjoy the crispy prosciutto and warm, silky sauce at its best.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 0g
Protein: 39g
Fat: g
Saturated Fat: g
Cholesterol: 125mg
