Chicken Saltimbocca
Chicken saltimbocca is an easy dinner recipe. It's a classic Italian baked chicken dish with sage saltimbocca sauce. The ingredients include sage, prosciutto, provolone cheese, and chicken, so you know it's going to be rich and full of amazing flavours.
Servings: 4
Equipment
Ingredients
- 4 chicken breasts halves
- 1 Teaspoon sea salt
- 1 Teaspoon black pepper coarse
- 1 Teaspoon parsley dried
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon shallot minced
- 1 Teaspoon garlic minced
- ¼ Teaspoon red pepper flakes
- 8 Leaves sage fresh, large leaves
- 16 Slices prosciutto thinly sliced, 1 or 2 per half breast
- ¼ Cup butter unsalted
- 8 Slices provolone cheese thinly sliced
For the Sauce
- ¼ Cup unsalted butter
- 8 Leaves sage chopped
- 4 Slices prosciutto chopped
- 2 Tablespoons all purpose flour
- 2 Tablespoons white wine
- 1 Cup heavy cream
- 1 Pinch salt
- 1 Pinch black pepper
- ½ Cup provolone cheese grated
- parsley chopped, for garnish
Instructions
- Season both sides of the chicken with salt, pepper and parsley and let rest and come to room temp for 15 minutes (as you work steps 2 to 6)
- Preheat the oven to 350 degrees F. Preheat a frying pan over medium high heat.
- Add olive oil to the pan and swirl to coat
- Add the minced shallot, garlic, and red pepper flakes to the pan and sauté for 3 minutes. Remove the pan from heat.
- Quickly dip each sage leaf into the oil to infuse and wet. *use tongs and only wet the sage, do not allow to sit in the oil or wilt*
- Place sage over each chicken breast. Next, wrap with 1 to 2 prosciutto slices.
- Return the pan to heat and add ¼ cup of butter. Once melted, add the chicken. Cook for 4 minutes per side. Remove the pan from heat.
- Remove chicken from the pan and place onto a baking sheet.
- Lay a slice of provolone cheese over the top of each and place onto the oven on the center rack. Bake until the cheese melts, about 5 minutes.
- Return the pan to heat to prepare the sauce. Add the butter and melt. Next add the chopped sage leaves and prosciutto. Cook for 3 minutes. Add the white wine and cook for 2 minutes.
- Add the flour and whisk. Once the flour starts bubbling, slowly incorporate the heavy cream. Whisk often and cook until thickened, about 5 minutes. Stir in the salt, pepper, and grated provolone. Turn off the heat and stir to melt.
- Plate the chicken, spoon sauce over it and serve immediately.
Notes
Don’t skip the fresh sage: It’s key to that classic saltimbocca flavor.
Use thin chicken breasts: They cook evenly and are perfect for wrapping.
Deglaze properly: Scrape the pan after adding wine to grab all the flavor.
Use thin chicken breasts: They cook evenly and are perfect for wrapping.
Deglaze properly: Scrape the pan after adding wine to grab all the flavor.
Nutrition
Calories: 821kcal | Carbohydrates: 8g | Protein: 22g | Fat: 78g | Saturated Fat: 43g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 1276mg | Potassium: 253mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 2121IU | Vitamin C: 1mg | Calcium: 468mg | Iron: 1mg
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