Chicken Saltimbocca Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Prosciutto: Thinly sliced Italian cured ham that adds a salty, savory flavor.

Sage: Fresh leaves that provide a distinct, aromatic taste.

Flour: Used for dredging the chicken to create a light crust.

Olive oil: For cooking the chicken and adding richness to the dish.

White wine: Adds acidity and depth to the sauce.

Chicken broth: Enhances the sauce with a savory, umami flavor.

When preparing chicken breasts for Chicken Saltimbocca, make sure to pound them to an even thickness. This ensures that the chicken cooks evenly and remains juicy. Additionally, when you add the white wine to the skillet, let it simmer for a moment before adding the chicken broth. This allows the alcohol to evaporate and concentrates the flavors, enhancing the overall taste of the dish.

• boneless, skinless chicken breasts - Substitute with turkey cutlets: Turkey cutlets have a similar texture and mild flavor, making them a good alternative to chicken breasts.

• prosciutto - Substitute with pancetta: Pancetta provides a similar salty and savory flavor, though it is slightly thicker and may need to be cooked a bit longer.

• fresh sage - Substitute with dried sage: Use dried sage in smaller quantities (about ⅓ of the amount) since it has a more concentrated flavor.

• flour - Substitute with cornstarch: Cornstarch can be used for dredging and will create a similar light crust on the chicken.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• white wine - Substitute with chicken broth: Chicken broth can replace white wine for deglazing the pan and adding moisture, though it will lack the acidity of wine.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute to keep the dish flavorful while making it suitable for those avoiding meat products.

• Allow the chicken saltimbocca to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the chicken breasts to an airtight container. If stacking multiple pieces, place a sheet of parchment paper between each layer to avoid sticking.

• Store in the refrigerator for up to 3 days. For longer storage, consider freezing.

• To freeze, wrap each piece of chicken individually in plastic wrap or aluminum foil. This ensures they remain separate and easy to thaw individually.

• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, thaw the chicken saltimbocca in the refrigerator overnight. This gradual thawing helps maintain texture and flavor.

• Reheat in a skillet over medium heat, adding a splash of chicken broth or white wine to keep the dish moist. Alternatively, reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.

• Avoid microwaving, as it can make the prosciutto rubbery and the chicken dry.

• Preheat your oven to 350°F (175°C). Place the chicken saltimbocca in an oven-safe dish, cover with foil to retain moisture, and heat for about 15-20 minutes until warmed through.

• For a quicker method, use a skillet. Heat a small amount of olive oil over medium heat. Add the chicken saltimbocca and cook for 3-4 minutes per side, ensuring it heats evenly without drying out.

• If you prefer using a microwave, place the chicken saltimbocca on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap steam. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• To maintain the crispiness of the prosciutto, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the chicken saltimbocca in the basket and heat for about 5-7 minutes, checking periodically to avoid overcooking.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods.

• Toothpicks: Small, pointed sticks used to secure the prosciutto and sage leaves to the chicken breasts.

• Tongs: A tool used to turn and handle the chicken breasts while cooking.

• Measuring cups: Used to measure the white wine and chicken broth accurately.

• Knife: Essential for trimming and preparing the chicken breasts.

• Cutting board: A surface for preparing the chicken and other ingredients.

• Plate: Used to hold the dredged chicken before cooking.

• Whisk: Useful for stirring the wine and chicken broth to ensure even cooking.

• Spatula: Helps in scraping up browned bits from the skillet.

• Serving platter: For presenting the finished chicken saltimbocca.

• Meat thermometer: Optional, but useful for ensuring the chicken is cooked through.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth cooking process.

Use thin chicken breasts: Thinner chicken breasts cook faster and more evenly, saving you time.

Preheat the skillet: Heat your skillet while you prepare the chicken to reduce waiting time.

Simultaneous tasks: While the chicken is cooking, prepare the white wine and chicken broth to add quickly.

Use a lid: Cover the skillet when simmering with chicken broth to speed up the cooking process.