Chicken Saltimbocca: Savor the ‘Jumps in the Mouth’ Italian Classic

Craving a taste of authentic Italian elegance right in your own kitchen? Our delightful Chicken Saltimbocca is a culinary masterpiece that promises to transport your palate straight to Rome. This classic dish, meaning ‘jumps in the mouth,’ is surprisingly simple to prepare, making it a perfect weeknight meal or an impressive option for guests. Get ready to master a truly exceptional Chicken Saltimbocca Recipe that will become a staple in your repertoire.

Quick Glance Summary

Chicken Saltimbocca is a traditional Italian dish featuring tender chicken cutlets layered with savory prosciutto and fragrant fresh sage, pan-fried to perfection, and served in a rich white wine butter sauce. It’s elegant, flavorful, and remarkably quick to make, making it ideal for both busy weeknights and special occasions.

What You’ll Need

Gathering your ingredients beforehand ensures a smooth and enjoyable cooking process. Here’s everything you’ll need to create this classic Italian delight:

4 boneless, skinless chicken breasts (about 1.5 lbs total), pounded thin
8 slices prosciutto
8-12 fresh sage leaves
1/2 cup all-purpose flour, for dredging
1/4 cup olive oil
2 tablespoons unsalted butter
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) or chicken broth
1/4 cup fresh lemon juice
Salt and freshly ground black pepper to taste
Optional: Fresh parsley for garnish

Preparation Instructions

Embark on creating your perfect Chicken Saltimbocca by following these precise steps for a delicious and tender result.

1. Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it’s about 1/4-inch thick. Season lightly with salt and pepper.
2. Assemble Saltimbocca: Lay a slice of prosciutto over one side of each pounded chicken cutlet. Place 1-2 fresh sage leaves on top of the prosciutto. Secure the prosciutto and sage to the chicken with a toothpick if desired, or simply fold the chicken over once if the cutlets are larger.
3. Dredge: Lightly dredge the prosciutto-sage side of the chicken in the flour, shaking off any excess. This helps create a beautiful crust.
4. Pan-Fry: Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and sizzling. Place the chicken, prosciutto-side down, into the hot skillet. Cook for 3-4 minutes until the prosciutto is crispy and golden.
5. Flip and Finish Chicken: Carefully flip the chicken and cook on the other side for another 3-4 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
6. Make the Sauce: Deglaze the skillet with white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly. Taste and adjust seasoning as needed.
7. Serve: Return the chicken to the skillet, if desired, to coat it in the sauce, or simply spoon the sauce over the chicken on individual plates. Garnish with fresh parsley, if using. By following this Chicken Saltimbocca Recipe, you’re guaranteed a restaurant-quality meal.

Fun Twists & Serving Ideas

Elevate your Chicken Saltimbocca experience with these creative variations and serving suggestions:

Mushroom & Marsala Twist: Sauté sliced cremini mushrooms in the pan before making the sauce. Replace white wine with Marsala wine for a deeper, richer flavor profile.
Spinach & Ricotta Stuffing: For a heartier version, spread a thin layer of a spinach and ricotta mixture over the chicken before adding prosciutto and sage, then roll and secure with toothpicks before dredging and frying.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for a subtle warmth that complements the savory flavors.
Vegetable Medley: Serve alongside steamed asparagus, roasted green beans, or a vibrant side salad with a lemon vinaigrette to complete the meal.
Pasta or Risotto Pairing: Create a more substantial dinner by serving your Saltimbocca over a bed of creamy risotto or a light angel hair pasta tossed with butter and Parmesan.

FAQ

Q: Can I use chicken thighs instead of breasts?
A: Yes, you can! Chicken thighs will result in a slightly richer flavor and can be more forgiving if overcooked, but they may require a longer cooking time.

Q: What if I don’t have white wine?
A: You can substitute chicken broth for the white wine in the sauce. While the wine adds a certain depth, chicken broth will still create a delicious pan sauce.

Q: Can I prepare Saltimbocca ahead of time?
A: While best served fresh, you can assemble the chicken with prosciutto and sage a few hours ahead of time and keep it refrigerated. The actual cooking should be done just before serving.

Q: How do I prevent the prosciutto from falling off?
A: Pounding the chicken thin helps the prosciutto adhere better. You can also lightly flour the chicken first, then press the prosciutto and sage firmly onto it. Using a toothpick to secure them during cooking is also an option, just remember to remove them before serving.

Q: What kind of prosciutto should I use?
A: Opt for thinly sliced, good-quality prosciutto di Parma for the best flavor and texture.

Conclusion

Whether for a quick weeknight dinner or a special occasion, mastering the Chicken Saltimbocca will undoubtedly elevate your home cooking. This timeless Italian classic truly ‘jumps in the mouth’ with its vibrant flavors and tender texture. We hope this comprehensive Chicken Saltimbocca Recipe inspires you to bring the taste of Italy to your table again and again.

Recipe Note

For an extra layer of flavor and to ensure the chicken stays incredibly moist, consider brining your chicken breasts for 15-30 minutes in a simple salt water solution before pounding and assembling. This small step can make a big difference!