Chicken saltimbocca
Chicken Saltimbocca features tender chicken breasts paired with savory prosciutto and a tangy lemon-wine sauce, offering a delightful blend of flavours. This dish is quick to prepare, making it perfect for a sophisticated dinner.
Cook time 18 min
Prep time 10 min
Ingredients:
8 chicken breasts1/4 tsp salt
1/4 tsp black pepper
4 oz prosciutto
3/4 cup whole-grain wheat flour
2 tbsp butter
1.50 tbsp olive oil
4 fl oz white wine
1/2 cup chicken broth
1 lemon
Chicken Saltimbocca is a classic Italian dish that translates to 'jumps in the mouth' due to its explosion of flavors. This recipe combines tender chicken breasts with savory prosciutto, and a tangy lemon-wine sauce, making it a delightful choice for an exquisite dinner.
Instructions:
- Pound the chicken breasts to an even thickness of about 1/4-inch to ensure even cooking.
- Season both sides of the chicken breasts with the salt and black pepper.
- Place a slice of prosciutto on top of each chicken breast, pressing gently so it adheres.
- Place the whole-grain wheat flour in a shallow dish.
- Lightly dredge each chicken breast (with prosciutto side up) in flour, shaking off any excess.
- In a large pan, heat the butter and olive oil over medium-high heat until the butter is melted and the mixture is hot.
- Place the chicken breasts in the pan, prosciutto side down first.
- Cook for about 3-4 minutes on each side or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
- Once the chicken is cooked, transfer it to a plate and keep warm.
- In the same pan, carefully pour in the white wine to deglaze. Scrape any brown bits from the bottom of the pan with a wooden spoon.
- Let the wine reduce to half, then add the chicken broth.
- Increase the heat and bring the mixture to a boil. Reduce the heat and let it simmer for about 3-4 minutes until slightly thickened.
- Squeeze the juice from the lemon into the sauce, stirring to combine.
- Return the chicken breasts to the pan to warm through and coat in the sauce for 1-2 minutes.
- Serve the chicken saltimbocca hot, drizzled with the pan sauce.
This Chicken Saltimbocca recipe delivers a blend of savory, tangy, and rich flavors that will surely impress your family or guests. Serve with a side of fresh vegetables or a light salad to complete this exquisite meal.
Chicken saltimbocca FAQ:
Cook the chicken breasts for about 3-4 minutes on each side over medium-high heat, or until they are golden brown and reach an internal temperature of 165°F.
Yes, you can substitute prosciutto with thinly sliced smoked ham or turkey for a lighter option. However, the flavor profile will change slightly.
A dry white wine like Sauvignon Blanc or Pinot Grigio works best for the sauce in Chicken Saltimbocca, complementing the lemon and broth flavors.
Store leftover Chicken Saltimbocca in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
It pairs well with sides like roasted vegetables, risotto, or a simple green salad to balance the rich flavors of the dish.
Cooking Tips:
- Pound the chicken breasts to an even thickness to ensure they cook uniformly.
- Use fresh, high-quality prosciutto for the best flavor.
- After cooking the chicken, let it rest for a few minutes to retain its juices.
- Deglaze the pan with the white wine to incorporate all the delicious browned bits into your sauce.
- Adjust the seasoning of the sauce to taste before serving.
- Garnish with fresh parsley or a lemon wedge for an added touch of freshness.
Nutrition Facts
4 ServingsCalories 490kcal
Protein 66g
Carbohydrates 20g
Fiber 3.17g
Sugar 1.16g
Fat 20g
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