Indulge in the rich flavors of Italy with this easy-to-prepare chicken saltimbocca recipe. A classic baked chicken dish, it’s elevated by a savory sage-infused sauce, featuring prosciutto, provolone cheese, and fresh sage. The combination is nothing short of divine, making it a staple dinner option for any occasion. Pair the dish with polenta, roasted or boiled potatoes, or pasta for a well-rounded meal that will leave you craving more. This traditional Italian recipe has earned its place as a favorite among chicken enthusiasts, thanks to its succulent chicken, aromatic sage, and subtle hints of garlic, shallot, and parsley.
How to Make Chicken Saltimbocca
To begin this delectable chicken saltimbocca with crispy sage leaves recipe, start by seasoning the chicken cutlet with a combination of salt, pepper and parsley on both sides. Allow it to sit at room temperature for approximately 15 minutes to allow the flavors to penetrate deeply.Next, heat some olive oil in a skillet and warm it up before adding minced garlic, shallot and red pepper flakes. Sauté these aromatics for three minutes, then remove from heat. Quickly dip fresh sage leaves into this hot oil mixture using tongs, draping them over the chicken piece. Wrap each piece with prosciutto to create a beautiful presentation.Add butter to the pan along with the prosciutto-wrapped chicken and cook for about four minutes on each side, ensuring even cooking. Transfer the chicken pieces to a baking sheet and top each one with provolone cheese. Bake for around five minutes or until the cheese is melted and bubbly.The final step is to create the sage saltimbocca sauce. Melt butter in a pan before adding prosciutto and sage, cooking until fragrant. Gradually whisk in cream, continuing to cook until thickened. Season with salt, pepper and grated cheese, stirring until the cheese melts. Serve the chicken with prosciutto alongside some of this rich sage saltimbocca sauce, just as they do in an authentic Italian restaurant.
History of Chicken Saltimbocca
While the exact origins of this beloved dinner recipe are uncertain, many believe it has its roots in Brescia, Italy, where it’s been a staple for centuries. Its popularity extends beyond Italy’s borders, with neighboring Greece and Switzerland also embracing this flavorful dish.
Traditionally, veal is used instead of chicken, but modern variations often substitute chicken or even pork for the original ingredient. The hallmark ingredients – salty prosciutto, white wine, and sage – remain constant in this Italian-baked chicken recipe.
As with any beloved family recipe, there’s always room for creative variation. Some trattorias or restaurants may swap out veal for chicken or pork, or substitute crispy prosciutto with another cured ham. The result is a dinner recipe that’s always a crowd-pleaser.
Marsala wine occasionally takes the place of white wine, while the meat can be pounded thin into a cutlet and rolled up or left flat. Additional ingredients like red onions, capers, or artichokes may also make an appearance to add depth and complexity to the dish.
The name ‘saltimbocca’ translates to ‘jumps into your mouth,’ which is aptly descriptive of this prosciutto-wrapped chicken breast with sage. When you take a bite, it’s clear why this recipe has remained a family favorite for generations.
Chicken Saltimbocca FAQs
When it comes to serving chicken saltimbocca, you can’t go wrong with classic Italian sides like roasted, boiled, or oven-fried potatoes, pasta, or polenta. For a twist, try pairing it with mashed potatoes or crispy fries. On the veggie front, keep things simple with green beans, broccoli, or zucchini – they’ll complement the dish nicely. Once you’ve devoured your fill, leftovers can be stored in an airtight container in the fridge for up to three days. When you’re ready to reheat, simply pop it back into the oven or microwave for a quick and easy meal.
Chicken Saltimbocca Recipe
The BEST Chicken Saltimbocca
In the world of Italian cuisine, few dishes are as beloved as chicken saltimbocca. This classic recipe has won over hearts and taste buds alike with its rich flavors and tender texture. At its core, it’s a simple yet satisfying dish that combines the best of Italy – think sage, prosciutto, provolone cheese, and, of course, succulent chicken. With only 15 minutes of prep time required, this recipe is perfect for a quick weeknight dinner or a special occasion. In just 30 minutes, you’ll have a mouthwatering main course that’s sure to impress your guests. And the best part? It serves four, making it an excellent option for family gatherings or casual get-togethers. With a total time of 45 minutes, including prep and cooking, this recipe is a must-try for anyone looking to bring a taste of Italy into their kitchen.
Instructions
Season the chicken with salt, pepper, and parsley, allowing it to rest at room temperature for 15 minutes as you proceed with steps 2-6. Meanwhile, preheat your oven to 350 degrees F. In a frying pan over medium-high heat, add olive oil and swirl it to coat. Then, sauté the minced shallot, garlic, and red pepper flakes for 3 minutes before removing the pan from the heat. Next, dip each sage leaf into the oil, infusing and wetting them without allowing them to wilt or sit in the oil. Place a sage leaf over each chicken breast, followed by wrapping with 1-2 slices of prosciutto. Return the pan to the heat and add 1/4 cup of butter, melting it before adding the chicken. Cook for 4 minutes per side, then remove the pan from the heat. Transfer the chicken to a baking sheet, topping each breast with a slice of provolone cheese. Bake in the preheated oven on the center rack until the cheese melts, about 5 minutes. To prepare the sauce, return the pan to the heat and melt the remaining butter. Add the chopped sage leaves and prosciutto, cooking for 3 minutes before adding the white wine and cooking for an additional 2 minutes. Whisk in the flour, allowing it to bubble before slowly incorporating the heavy cream. Continue whisking until the sauce thickens, about 5 minutes, then stir in the salt, pepper, and grated provolone. Turn off the heat and stir to melt. Finally, plate the chicken and serve with a spoonful of the prepared sauce.
