Description
Tender Classic Italian Chicken Saltimbocca, pan-seared with prosciutto and fresh sage in a bright white wine sauce. A quick, flavorful dinner.
Ingredients
- Main Stars:
- Boneless, Skinless Chicken Breasts (2 large)
- Prosciutto (8 thin slices)
- Fresh Sage Leaves (16-20 small)
- Sauce Essentials:
- All-Purpose Flour (1/4 cup)
- Dry White Wine (1/2 cup)
- Chicken Broth (1/2 cup)
- Unsalted Butter (2 tablespoons)
- Pantry Staples:
- Olive Oil (2 tablespoons)
- Salt & Freshly Ground Black Pepper
- Finishing Touch:
- Fresh Parsley (2 tablespoons, chopped, optional)
Instructions
- Prep the Chicken, Mama Tessa Style:: First things first, let’s get those chicken breasts ready. Lay each breast between two pieces of plastic wrap – this keeps the mess contained, bless its heart. Now, grab your meat mallet (or a heavy rolling pin, no judgment!) and pound each breast to an even 1/4 to 1/2 inch thickness. You want them thin, but not falling apart, hon. This ensures they cook quickly and stay tender. Once they’re all pounded, give ’em a light season with a little salt and pepper. Remember, the prosciutto brings a lot of salt to the party, so go easy!
- Assemble Your Saltimbocca:: Next up, the fun part! Lay a pounded chicken breast flat. Place two thin slices of prosciutto on top, covering most of the chicken. Then, tuck about 3-4 fresh sage leaves under the prosciutto. I like to press them down gently so they stick. You can use a toothpick to secure the prosciutto and sage if you’re feeling fancy or if your prosciutto is being particularly unruly. Repeat this for all your chicken pieces. I usually do this on a big cutting board, it gets a little crowded, but it works!
- Dredge and Sear the Chicken:: Now, grab a shallow dish and put your flour in it. Lightly dredge each chicken piece, prosciutto-side down first, then the other side, just enough to get a thin coating. Shake off any excess. In a large skillet, heat your olive oil over medium-high heat. Once it’s shimmering, carefully place the chicken, prosciutto-side down, into the hot pan. Don’t overcrowd it, hon! Cook in batches if you need to. Let it sear for about 3-4 minutes until that prosciutto is beautifully crispy and golden brown. Flip and cook the other side for another 3-4 minutes, until the chicken is cooked through and golden.
- Building the Classic Italian Chicken Saltimbocca Sauce:: Once the chicken is cooked, remove it from the pan and set it aside on a plate, tented with foil to keep it warm. Now, for the magic! Reduce the heat to medium. Pour in your dry white wine, scraping up all those delicious browned bits from the bottom of the pan with a wooden spoon. This is called deglazing, and it’s where all the flavor lives! Let the wine simmer for a minute or two, allowing it to reduce slightly. Oh, the smell at this stage is just heavenly, honestly!
- Finishing the Classic Italian Chicken Saltimbocca Sauce:: Next, pour in the chicken broth and let it simmer for another 2-3 minutes until it’s slightly thickened. Now, my favorite part: stir in the unsalted butter. Let it melt and swirl into the sauce, making it rich and glossy. Taste it, hon. Does it need a tiny pinch more salt or pepper? This is your sauce, make it perfect for you! Sometimes I add a tiny squeeze of lemon juice here for extra brightness, if I’m feeling zesty.
- Serve Your Delicious Classic Italian Chicken Saltimbocca:: Finally, return the cooked chicken pieces to the pan, nestling them into that glorious sauce for just a minute or two to warm through. Garnish with that chopped fresh parsley if you’re using it. Serve immediately, with plenty of that gorgeous pan sauce drizzled over each piece. Honestly, seeing it on the plate, all golden and saucy, just makes my heart sing. It’s truly a beautiful dish, and you made it!