Chicken Saltimbocca

Ingredients:

• 4 chicken cutlets
• Salt and pepper, to taste
• 8 fresh sage leaves
• 8 slices of prosciutto
• 2 tbsp olive oil
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/2 cup chicken broth
• 2 tbsp butter

Directions:

1. Season chicken cutlets with salt and pepper. Place two fresh sage leaves on top of each cutlet.
2. Wrap each chicken cutlet with two slices of prosciutto.
3. Heat olive oil in a large skillet over medium heat. Cook the wrapped cutlets for about 3-4 minutes on each side, until golden and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add white wine and bring it to a simmer. Let it reduce by half, then add chicken broth. Simmer for another 5 minutes until slightly reduced.
5. Remove the skillet from heat and stir in the butter until melted and combined.
6. Drizzle the sauce over the cooked chicken cutlets before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 360 kcal | Servings: 4 servings

History and Origins of Saltimbocca

Saltimbocca is a traditional dish hailing from the Lazio region of Italy, with its roots specifically traced back to Rome. The original Roman version of Saltimbocca was typically made using thin slices of veal, which were paired with sage and prosciutto, then pan-fried in butter. The combination of veal, sage, and prosciutto was known for its intense yet balanced flavor profile – the earthiness of sage, the salty richness of prosciutto, and the delicate texture of the meat.

Over time, this dish evolved into a variety of interpretations, including the popular chicken version we know today. Chicken Saltimbocca has become a favorite among home cooks, offering a more accessible and affordable protein that still captures the essence of the original dish.

Ingredients and Flavor Combinations

One of the reasons Chicken Saltimbocca is so beloved is due to its well-balanced and contrasting flavors. The combination of ingredients works harmoniously to create a dish that feels indulgent but remains light on the palate.

Key Ingredients:

• Chicken Cutlets: Thinly sliced chicken breast is the base of the dish. The lean protein cooks quickly and absorbs the flavors of the sage and prosciutto.
• Prosciutto: This cured Italian ham is thinly sliced and wrapped around the chicken cutlets. Its salty, savory flavor complements the mild chicken perfectly.
• Sage: Fresh sage leaves are a critical element of the dish, imparting an earthy, almost peppery flavor that pairs beautifully with both the chicken and prosciutto.
• Olive Oil: Used for pan-searing the chicken, olive oil adds a fruity richness to the dish while keeping the chicken moist.
• White Wine: The white wine deglazes the pan, creating a sauce that enhances the flavors of the prosciutto and sage. A dry white wine like Pinot Grigio or Sauvignon Blanc is preferred for its acidity, which helps balance the richness of the butter.
• Chicken Broth: The addition of chicken broth adds depth to the wine sauce, ensuring it’s flavorful and not too thin.
• Butter: Butter finishes the sauce, giving it a velvety, rich texture that coats the chicken in luxurious flavor.

Step-by-Step: How to Make Chicken Saltimbocca

1. Preparing the Chicken Cutlets: Start by seasoning your chicken cutlets with salt and pepper. These cutlets are then topped with fresh sage leaves, and two slices of prosciutto are wrapped around each cutlet. The prosciutto holds the sage in place and crisps up beautifully during cooking, adding texture and flavor to the dish.
2. Searing the Chicken: Heat olive oil in a skillet over medium heat and sear the chicken cutlets for about 3-4 minutes per side. The prosciutto becomes crispy while the chicken remains tender and juicy. Once cooked, remove the chicken from the pan and set it aside.
3. Creating the Sauce: In the same skillet, pour in the white wine, allowing it to simmer and reduce by half. This step deglazes the pan, picking up all the delicious browned bits left behind from cooking the chicken. After the wine has reduced, add chicken broth and continue to simmer until slightly reduced.
4. Finishing the Sauce: Remove the skillet from heat and stir in butter until it melts into the sauce, creating a smooth, glossy finish. This butter-based wine sauce adds richness to the dish, elevating the flavors of the sage and prosciutto.
5. Serving the Dish: Drizzle the wine sauce over the chicken cutlets before serving. The combination of crispy prosciutto, fragrant sage, and the buttery wine sauce makes for a restaurant-quality dish that’s ready in under 30 minutes.

Perfect Side Dishes for Chicken Saltimbocca

The beauty of Chicken Saltimbocca lies not only in its flavors but also in its versatility when it comes to serving. Here are some excellent side dishes that pair wonderfully with this Italian classic:

• Arugula Salad with Citrus Vinaigrette: The peppery bite of arugula paired with a zesty citrus dressing is a refreshing complement to the richness of the chicken.
• Creamy Polenta: The smooth, creamy texture of polenta serves as a comforting base for the chicken, soaking up all the delicious sauce.
• Gourmet Mushroom Risotto: Risotto’s creamy, savory nature is a perfect match for the bold flavors of Chicken Saltimbocca, and the earthy mushrooms add an extra layer of depth to the meal.
• Roasted Asparagus: The slight bitterness of roasted asparagus provides a nice contrast to the salty prosciutto and buttery sauce.
• Garlic Mashed Potatoes: Rich, fluffy mashed potatoes are an excellent vehicle for soaking up the wine-butter sauce.

Pro Tips for the Best Chicken Saltimbocca

1. Use Fresh Sage: While dried sage can be used in a pinch, fresh sage leaves are preferred for their bright, intense flavor. The fresh leaves also provide a lovely texture when wrapped inside the prosciutto.
2. Don’t Skip the Butter: The butter is what gives the sauce its rich, velvety texture. If you want to reduce calories, you can use less butter, but don’t omit it entirely.
3. Choose the Right Wine: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is essential for deglazing the pan. These wines provide the right balance of acidity to cut through the richness of the butter and prosciutto.
4. Serve Immediately: Chicken Saltimbocca is best enjoyed fresh off the skillet. If you need to reheat leftovers, do so gently to avoid drying out the chicken or overcooking the prosciutto.

A Healthier Take on Chicken Saltimbocca

If you’re looking to lighten up this classic dish, there are a few modifications you can make without sacrificing flavor. For a lower-calorie version, use less butter in the sauce or swap it out for olive oil. You can also choose to bake the chicken cutlets instead of frying them, reducing the overall fat content.

Another option is to serve Chicken Saltimbocca over a bed of whole grains, such as quinoa or farro, for added fiber and nutrients. These grains will also soak up the sauce nicely, providing a balanced, hearty meal.

Conclusion:

Chicken Saltimbocca is a timeless Italian dish that feels luxurious without being overly complicated. With its simple ingredients and quick cooking time, it’s the perfect recipe for both weeknight dinners and special occasions. Whether you serve it alongside a light salad or pair it with a rich side like risotto, this dish is sure to impress.

Give this recipe a try, and enjoy the delightful combination of savory prosciutto, fragrant sage, and tender chicken in a buttery wine sauce. Your family and guests will thank you!