Description
Succulent chicken saltimbocca from Italy combines tender poultry with prosciutto and sage in a classic Roman dish. Diners will savor harmonious flavors and elegant presentation that highlight Mediterranean culinary traditions.
Ingredients
Scale
- 4 chicken breasts, boneless, skinless (pounded to ½ inch thick)
- 4 prosciutto slices
- 4 fontina cheese slices (or mozzarella or provolone)
- 8 sage leaves, fresh
- ¼ cup (60 ml) all-purpose flour
- 2 tbsps (30 ml) olive oil
- 4 tbsps (¼ cup or 60 ml) unsalted butter
- ½ cup (120 ml) dry white wine
- ½ cup (120 ml) low-sodium chicken broth
- 1 tbsp (15 ml) lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Season and Layer: Delicately season chicken cutlets with salt and pepper, then drape a slice of prosciutto over each, gently pressing two sage leaves onto the cured meat.
- Cheese and Flour Preparation: Crown the prosciutto with a thin cheese slice, then lightly dust the bare chicken side with flour, carefully avoiding the prosciutto-covered surface.
- Searing the Chicken: Heat a skillet with olive oil and butter over medium-high heat, placing the chicken with prosciutto side facing upward. Cook for 3-4 minutes per side until golden-brown and fully cooked.
- Create Pan Sauce: Remove chicken to a warm plate, then deglaze the skillet with white wine, scraping caramelized bits from the bottom. Introduce chicken broth and fresh lemon juice, simmering to reduce by half.
- Sauce Finalization: Whisk in a pat of butter to create a silky sauce, adjusting seasoning with salt and pepper. Generously drizzle the vibrant sauce over the chicken.
- Serving: Present the chicken immediately, accompanied by creamy mashed potatoes, sautéed spinach, or a crisp green salad for a complete culinary experience.
Notes
- Optimize Chicken Selection: Choose thin, evenly-sized chicken cutlets for consistent cooking and tender results. Pounding chicken to uniform thickness ensures equal heat distribution and prevents dry or undercooked sections.
- Prosciutto Placement Technique: Press prosciutto and sage gently onto chicken surface to create a secure, flavorful layer. Ensure prosciutto adheres smoothly without creating air pockets that might prevent proper searing.
- Precise Flour Dusting: Apply minimal flour only on exposed chicken areas to prevent burning and achieve a delicate golden crust. Too much flour can create a heavy, unappetizing coating that masks the dish’s elegant flavors.
- Sauce Balance Strategy: Reduce wine and broth slowly to concentrate flavors without oversalting. Taste sauce incrementally and adjust seasoning carefully, understanding that butter will naturally enhance richness and complexity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg