Chicken Saltimbocca

Chicken Saltimbocca

Chicken Saltimbocca is rated 4.7 out of 5 by 9.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 Serves 4.
Chicken breasts replace traditional veal in this quick Italian sauté, but the mouthwatering addition of prosciutto stays the same and makes the dish practically irresistible (saltimbocca means "jump into the mouth"). Two places in Italy are famed for their prosciutto: the province of Parma, near Bologna, and the northeastern region of Friuli. The celebrated salted and air-cured ham is made elsewhere both in and outside of Italy, but prosciutto di Parma and Friuli's prosciutto di San Daniele are widely recognized as the country's finest. This recipe is from the Williams-Sonoma Collection Series.

Ingredients:

  • 4 boneless, skinless chicken breast halves,
      each about 6 oz., lightly pounded to an even
      thickness
  • Salt and freshly ground pepper, to taste
  • 1/3 cup all-purpose flour
  • 2 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • 2 tsp. chopped fresh sage or 1 tsp. dried sage,
      plus 4 sage leaves for garnish (optional)
  • 2 large slices prosciutto, not paper-thin,
      trimmed to fit chicken breasts
  • 1/4 lb. fresh mozzarella cheese, thinly sliced and
      trimmed to fit chicken breasts
  • 3/4 cup dry white wine such as Pinot Grigio or
      Sauvignon Blanc

Directions:

Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.

In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.

Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.

Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.

Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately.
Serves 4.
Adapted from Williams-Sonoma Collection Series, Chicken, by Rick Rodgers (Simon & Schuster, 2001).
Rated 2 out of 5 by from soggy cheese I followed the recipe but found that melting the cheese in the pan made it soggy, not browned like shown. I might try the recipe again but finish in the oven or broiler. Also, the sauce was greasy - but maybe I should have poured off some of the oil.
Date published: 2015-05-29
Rated 5 out of 5 by from Amazing chicken I have made this recipe several times in the past few months. Its easy and tastes great. I finish the chicken in the oven, instead of on the stove. I love the flavors of the fresh sage and prosciutto. The sauce is quite tasty and goes well with egg nnoodles.
Date published: 2015-01-03
Rated 5 out of 5 by from This dish will literally ‘leap into the mouth.’ Saltimbocca is Italian for ‘leap into the mouth.’ and this dish lives up this claim. Very delicious mix of flavors from the sage, butter, and wine. I use Pinot Grigrio for this recipe. This is a quick dish that can easily be made for a week night dinner.
Date published: 2014-10-20
Rated 5 out of 5 by from Fantastic and Quick Dinner This recipe was amazing! It was super easy to make late in the evening when I was scrambling for something to make. I followed it exactly. Use organic chicken!
Date published: 2013-04-10
Rated 5 out of 5 by from Fantastic Recipe Great recipe, love this food. I make it all the time but I use fresh Pesto instead of sage, everyone loves it.
Date published: 2013-02-21
Rated 5 out of 5 by from Delicious & easy! So easy to make and very delicious. Could easily be made for a week-night meal.
Date published: 2013-01-03
Rated 5 out of 5 by from Excellent dish! We just made this for dinner and it was delicious! Very easy to make and so tasty. We substituted basil for sage, used whole wheat flour, and served with a side of pasta. Husband and I are fat and happy right now! Next time I think I will add some mushrooms when adding the wine just to kick it up a notch!
Date published: 2012-10-08
Rated 5 out of 5 by from Perfection This recipe is super easy to make, but it looks very fancy. It's a great hit with everyone who has tried it and tastes great the next day, as well.
Date published: 2012-04-15
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