Hi Everyone, its Anne from Beyond the Bayou Blog. Today, I âm excited to share Chicken Saltimbocca, a dish that means a lot to me. It brings back memories of family gatherings and special times.
This elegant yet easy-to-make recipe involves lightly dredging the chicken in flour, then searing it to golden perfection before simmering in a rich, buttery wine sauce.
The result is a dish bursting with flavor and sophistication, perfect for both weeknight dinners and special occasions.
Whether you âre a seasoned cook or a culinary novice, Chicken Saltimbocca offers a delightful way to bring the taste of Italy to your table, impressing family and friends with its delicious simplicity.
What Is Chicken Saltimbocca?
Chicken Saltimbocca is a twist on the traditional Roman dish, which originally featured veal scaloppini with prosciutto and fresh sage. Instead of veal, which can be hard to find and pricey, this version uses chicken, making it more accessible and just as tasty.
This recipe is super simple and incredibly delicious. The chicken breasts are paired with crispy prosciutto and fresh sage, creating a flavorful and protein-packed dish. If you want to make it even better, add some cheese and top it off with a fantastic white wine garlic pan sauce.
Whether rolled up or served flat, this Chicken Saltimbocca is sure to impress!
Keto Chicken Saltimbocca Recipe
Equipment
- Sharp Knife
- Meat mallet
- Toothpicks
- Large Skillet
- Measuring Cups
- Small Bowl
Ingredients
- 2 pounds chicken cutlets pounded to 1/4″ thick
- 20 large sage leaves
- 12 pieces prosciutto about a 1/4 pound worth
- 1 1/4 cups low sodium chicken stock
- 1 cup dry white wine
- 1 cup flour for dredging only
- salt and pepper to taste
- 1/4 cup olive oil
- 6 tablespoons butter
- 2 tablespoons parsley
Instructions
- Season chicken with salt and pepper. Layer prosciutto on top, adding sage leaves if desired, securing with toothpicks.
- Dredge chicken in flour, shaking off excess, then set aside on parchment paper.
- Heat pan over medium heat, add olive oil and butter. Sear chicken prosciutto-side down until golden, then flip and cook until done.
- Remove chicken, add white wine to pan over high heat, scraping brown bits. Add chicken stock, reduce by half.
- Reduce heat, add remaining butter, whisk sauce, adjust seasoning. Return chicken to pan, warm through.
- Garnish with parsley and serve immediately. Enjoy!
Nutrition
Tips You Should Try!
- Freeze the Chicken Before Slicing. For even slices, place whole chicken breasts in the freezer for 10 to 15 minutes. This makes them firmer and easier to cut. When slicing, place your hand on top to guide the knife and ensure an even cut.
- Make Sure the Cutlets Are Uniformly Thick. Aim for cutlets that are 5 to 6 inches long. Trim any thin edges to ensure the cutlets are the same thickness, which helps them cook evenly.
- Heat Your Pan for Real. Patience is key here. Make sure your pan is thoroughly heated before adding the prosciutto. This will ensure it gets crispy and delicious instead of limp and sad.
- Use an Instant-Read Thermometer. To ensure your chicken is perfectly cooked, use an instant-read thermometer. When the chicken reaches 160°F, it’s done. Let it rest, and the temperature will rise to 165°F, which is safe to eat.
What to Serve with Chicken Saltimbocca?
Make-Ahead and Storage Tips
- Make-Ahead: This dish is best enjoyed right after cooking. But if you need to keep it warm for a bit, you can leave it in a pan on very low heat for up to 20 minutes.
- Storing: You can store leftovers in the fridge. Just cover them up, and they’ll stay good for up to 4 days.
- Freezing: This dish also freezes well. Make sure it’s covered and it will keep in the freezer for up to 3 months. When you’re ready to use it, let it thaw in the refrigerator for a day.
- Reheating: To reheat, put the dish back in a pan with a bit of the original sauce, cover it, and heat in the oven at 350°F for about 10 minutes.
