Chicken Saltimbocca
A quick and flavorful Italian chicken dish with prosciutto, sage, and a simple pan sauce.
30m4Servings
Nutrition
672kcal
37gProtein
65gCarbs
29gFat
Ingredients
Boneless and Skinless Chicken Breasts
4 pieces
Prosciutto
4 slices
Fresh Sage Leaves
4 pieces
Flour
2 cups
Garlic Olive Oil
2 tbsp
Dry White Wine
½ cup
Chicken Stock
2 tbsp
Unsalted Butter
2 tbsp
Shallots
2 pieces
Spinach Leaves
8 ounces
Cherry Tomatoes
halved
2 cups
Lemon Zest
1 whole
Salt
To taste
to taste
Black Pepper
To taste
to taste
Fresh Parsley
Optionalchopped (optional, for garnish)
1 piece
Instructions
1Prepare the Chicken
5m
5mAssemble
Lay each chicken breast flat. Place a slice of prosciutto on top, followed by a fresh sage leaf. Secure with a toothpick.
Season and Flour
Season both sides of the chicken with salt and pepper. Lightly dredge them in flour on both sides.
2Cook the Chicken
10m
10mSear Chicken
Heat garlic olive oil in a large non-stick fry pan over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side, until golden brown and cooked through.
Deglaze and Reduce
Add the white wine to the pan and let it reduce by half. Add the chicken stock.
Rest Chicken
Remove the chicken from the skillet and keep warm on serving plates.
Finish Sauce
Turn off the heat. Stir in the butter and chopped parsley (if using) and pour the sauce over the chicken.
3Sauté Vegetables
5m
5mSauté Shallots
In another fry pan or wok, heat a little more olive oil over medium heat. Add the chopped shallots and cook for about 2 minutes until translucent.
Wilt Spinach
Add the spinach and cherry tomatoes. Quickly sauté until the spinach is wilted and the tomatoes are slightly softened. Stir in the lemon zest, salt, and pepper.
Tips
Ensure chicken breasts are thinly sliced or pounded to an even thickness for quick and uniform cooking.
Don't overcrowd the pan when cooking the chicken; cook in batches if necessary.
The sauce can be made ahead and gently reheated, but add the butter just before serving for the best emulsion.