Chicken Saltimbocca is an Italian dish that features tender chicken breasts wrapped in savory prosciutto and fresh sage, pan-fried until golden, and simmered in a rich white wine and butter sauce, perfect for dinner parties or cozy family meals.
What is Chicken Saltimbocca?
Saltimbocca means “jump in your mouth” aka saltinbocca is an Italian dish (also popular in Greece and southern Switzerland) made of veal lined or wrapped with prosciutto and sage which is marinated in wine or oil.
The original version of this dish is saltimbocca Roman-style (saltimbocca alla Romana )which consists of prosciutto and sage, veal, rolled-up (sometimes the prosciutto and veal and are not rolled-up but left flat) and cooked in butter and dry white wine. Marsala is also used sometimes. Americans replace the veal with chicken or pork.
Tips and Tricks for the Perfect Chicken Saltimbocca
Achieving restaurant-quality Chicken Saltimbocca at home is easier than you think. Here are some tried-and-true tips to elevate your dish:
- Pound the Chicken Evenly: Use a meat mallet to flatten the chicken breasts evenly to about ¼ inch thick. This ensures even cooking and tender meat.
- Fresh Ingredients Matter: Opt for fresh sage leaves and high-quality prosciutto. The flavors of these ingredients truly shine in this dish.
- Don’t Skip the Flour Dusting: Lightly dusting the chicken with flour before cooking helps create a beautiful golden crust and thickens the sauce.
- Deglaze with Care: After cooking the chicken, deglaze the pan with white wine or chicken broth to capture all the delicious browned bits for the sauce.
- Avoid Overcooking: Keep a close eye on the chicken to prevent it from drying out. It only needs a few minutes on each side to cook through.
How to Make Baked Chicken Saltimbocca?
- 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
- 2 oz. thinly sliced prosciutto
- 1 egg, beaten
- 3/4 c. Italian seasoned dry bread crumbs
- 4 oz. fresh mozzarella cheese
- 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce (buy it here)
- 8 oz. spaghetti
Instructions:
- Preheat oven to 400 degrees F.
- Take 2 bowls, one with the beaten egg and other with bread crumbs.
- Firstly, Dip chicken in egg, then bread crumbs and coat well on both sides.
- Arrange chicken in 13- x 9-inch baking dish and bake 20 minutes. Top with prosciutto on each, then 1 1/2 cups pasta sauce. Top with mozzarella cheese.
- Bake for 10 more minutes or until chicken is fully cooked through.
- Serve immediately over hot spaghetti and pour in the remaining heated sauce. Sprinkle with shaved parmesan cheese, if desired
How to Store and Reheat Chicken Saltimbocca
If you have leftovers (a rare occurrence!), follow these tips for storing and reheating:
- Refrigeration: Store the cooked chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm the chicken gently in a skillet over low heat, adding a splash of chicken broth or water to revive the sauce. Avoid microwaving, as it can make the chicken tough.
How to Serve Chicken Saltimbocca
Chicken Saltimbocca is versatile and pairs wonderfully with a variety of sides. Here are some serving suggestions:
- Pasta: Serve over buttered fettuccine or spaghetti with a drizzle of the pan sauce for a classic pairing.
- Vegetables: Roasted asparagus, sautéed spinach, or a simple arugula salad complement the dish beautifully.
- Mashed Potatoes or Risotto: For a comforting twist, serve Saltimbocca alongside creamy mashed potatoes or risotto.
- Crusty Bread: Use crusty Italian bread to mop up every last drop of the sauce.
Recipe FAQs
1. Can I use boneless, skinless chicken thighs instead of breasts?
Absolutely! Chicken thighs work well and add a richer flavor to the dish. Just adjust the cooking time, as thighs may take slightly longer to cook.
2. What type of wine should I use for the sauce?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best. Avoid sweet wines, as they can overpower the dish.
3. Can I make Chicken Saltimbocca ahead of time?
Yes! You can prep the chicken (flatten and wrap with prosciutto) a day in advance and store it in the fridge. Cook it fresh for the best flavor and texture.
4. Is there a substitute for sage?
While sage is traditional, you can use fresh thyme or rosemary for a slightly different, yet equally delicious, flavor profile.
5. What can I do with leftover sauce?
The sauce is liquid gold! Use it as a topping for vegetables, pasta, or even as a dipping sauce for crusty bread.
Chicken Saltimbocca
Chicken Saltimbocca is an Italian dish that features tender chicken breasts wrapped in savory prosciutto and fresh sage, pan-fried until golden, and simmered in a rich white wine and butter sauce, perfect for dinner parties or cozy family meals.
Ingredients
- 6 (3-ounce) chicken cutlets, pounded to evenly flatten
- 6 paper-thin slices prosciutto
- 1/4 cup grated Parmesan
- 10-ounce baby spinach, chopped
- 1 (14-ounce) can low-salt chicken broth
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper
Instructions
- Season the chicken cutlets with salt and pepper. Lay 1 slice of prosciutto on the top of each cutlet.
- In a bowl season the spinach with salt and pepper and coat with 1 tablespoon of oil.
- Place a thin layer of spinach on the top of prosciutto slices (spread evenly). Sprinkle parmesan evenly over each cutlet.
- Now roll up the cutlet and secure with toothpicks.
- Heat up a heavy large skillet over high heat, add remaining 2 tablespoons of oil, once hot, add the chicken and cook for 2 minutes per side or until golden brown. Add the broth and lemon juice, and with the help of a wooden spoon scrape the browned bits off the bottom of the pan.
- Bring it to a boil. Reduce the heat to medium. Cover and simmer for about 8 to 10 minutes or until the chicken is just cooked through.
- Transfer the chicken to a plate. Now simmer the liquid for 5 minutes over high heat or until it becomes thick reduced about 2/3 cup.
- Season with more salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced thick sauce all over the chicken and serve immediately with any side dish.
Nutrition Information
Yield
6Serving Size
6Amount Per Serving Calories 150Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 31mgSodium 333mgCarbohydrates 6gFiber 1gSugar 1gProtein 10g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Still Hungry! Try These Other Delicious Chicken Recipes:
Why You’ll Love This Recipe
Chicken Saltimbocca is more than just a meal—it’s an experience. The combination of savory prosciutto, fragrant sage, and silky wine sauce creates a dish that feels luxurious without being overly complicated. It’s the perfect way to bring the flavors of Italy into your home kitchen.
