Chicken Saltimbocca

Only in the past couple of years have I really begun to love Italian food. That being said, I’ve tried and made the well known classics – lasagna, spaghetti and meatballs, chicken parmesan, baked ziti, chicken marsala. But some of the hidden treasures of Italian dishes are the ones not particularly as well known. Tonight, I ventured out to make (and eat) chicken saltimbocca for the first time, and boy was it a success.

Chicken Saltimbocca

  • 2 chicken breasts
  • 2 slices prosciutto
  • 1 shallot
  • 1/2 tsp flour
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 2 tsp sage
  • 2 TBSP olive oil
  • Salt and Pepper

Lemon Butter Sauce

  • 1 TBSP unsalted butter
  • 2 tsp parsley
  • 1 tsp lemon juice

In a skillet, heat 1 TBSP and add your chopped shallot. After that cooks down, add flour and combine before adding the chicken broth and white wine. Let that cook down and thicken.

While that thickens, heat the other 1 TBSP of oil in another skillet and sprinkle the sage into the oil. Season the chicken breasts with just a little salt (because the prosciutto adds its own salt) and pepper and press a slice of prosciutto into the breast. Make sure to press down hard so the chicken and prosciutto will not separate when you cook it. Cook the chicken prosciutto side down in your skillet to crisp the prosciutto.

Flip your chicken and add your shallot sauce into the skillet with your chicken to combine the flavors.

While the bottom of the chicken cooks, create your lemon butter sauce. Combine all ingredients and microwave to melt the butter (if needed).

Once cooked, serve the chicken and top with the lemon butter sauce. Voila! An Italian feast! The prosciutto adds a nice crisp, salty topping to the chicken, mixing perfectly with the acidity of the shallot wine sauce and lemon butter sauce topping.

P.S. Feel free to top off your chicken with some fresh shredded parmesan (because you can never have too much cheese). Buon appetito!

Until next time!


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