Chicken Saltimbocca is a captivating dish that effortlessly combines rich flavors and tender textures, making it a standout in Italian cuisine. This dish features succulent chicken breasts that are delicately wrapped in layers of savory prosciutto and aromatic fresh sage, creating a harmonious balance between saltiness and earthiness. When cooked, the prosciutto crisps up beautifully, adding a delightful contrast to the chicken’s tender juiciness. The name “Saltimbocca,” which translates to “jump in the mouth,” perfectly captures the burst of flavors that each bite delivers. It’s a dish that celebrates the art of simplicity, with each element complementing the others to create a mouthwatering experience that feels both luxurious and comforting. Whether served over a bed of pasta or alongside fresh vegetables, Chicken Saltimbocca never fails to impress with its bold yet refined character.
Chicken Saltimbocca
Ingredients
- 2 skinless, boneless chicken breasts
- salt and freshly ground black pepper to taste
- 4 to 8 sage leaves, or as needed
- 3 thin slices prosciutto
- 2 tablespoons olive oil
- 2 tablespoons Marsala wine or white wine
- ½ lemon, juiced
- ⅓ cup chicken broth
- 2 tablespoons cold unsalted butter
- 2 lemon wedges (optional)
Instructions
- Place the chicken breasts between two sheets of plastic wrap on a flat, sturdy surface. Using the smooth side of a meat mallet, gently pound the chicken to an even thickness of about 3/8 inch. Season both sides lightly with salt and freshly ground black pepper. This process helps tenderize the chicken, ensuring it cooks evenly and absorbs flavors more effectively.
- Place the chicken breasts with the smoother side facing up and arrange 2 to 4 sage leaves on top of each breast. The more sage leaves you use, the stronger the sage flavor will be. Next, layer a slice of prosciutto over the chicken, ensuring it covers the sage completely. This adds a savory, salty richness and infuses the chicken with the aromatic flavor of sage.
- Place a piece of plastic wrap over the chicken and press down gently to flatten it. Refrigerate the chicken for about 30 minutes before cooking. Chilling helps the layers set, allowing the prosciutto and sage to adhere better, ensuring a more cohesive and flavorful dish when cooked.
- Heat olive oil in a nonstick skillet over medium-high heat. Place the chicken in the pan, prosciutto-side down, and sear for about 3 minutes, until the prosciutto is lightly browned. Flip the chicken and cook for another 3 minutes, or until the center is no longer pink and the juices run clear. Cooking time may vary depending on the size and thickness of the chicken breasts. This method ensures a crispy prosciutto layer while keeping the chicken moist and fully cooked.
- Turn off the heat, transfer the chicken to a plate, and cover it loosely with foil. This helps the chicken retain its warmth and allows the juices to redistribute, keeping it tender and flavorful.
- For the sauce, combine the Marsala, lemon juice, chicken broth, and any juices from the plate with the chicken in the pan. Return the pan to medium-high heat and bring to a boil, allowing the sauce to reduce by half, about 3 minutes. Lower the heat and swirl in the butter until it fully melts and incorporates into the sauce. This creates a rich, flavorful sauce that complements the chicken, adding depth and smoothness.
- Spoon the sauce generously over the Chicken Saltimbocca and garnish with a lemon wedge on the side. This adds a bright, zesty finish that enhances the flavors of the dish and provides a refreshing contrast to the rich, savory sauce.
