Chicken saltimbocca
Discover the flavors of Italy with our Chicken Saltimbocca recipe! Tender chicken breasts are seasoned and wrapped in savory prosciutto, then lightly floured and sautéed to perfection in a buttery olive oil blend. Finished with a splash of white wine, rich chicken broth, and a hint of zesty lemon, this classic dish promises a delightful gourmet experience. Perfect for an elegant dinner or special occasion!
- 13 Apr 2024
- Cook time 18 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 390 grams |
| Energy | |
| Calories 490kcal | 20% |
| Protein | |
| Protein 66g | 42% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 3.17g | 8% |
| Sugar 1.16g | 1% |
| Fat | |
| Fat 20g | 23% |
| Saturated 5g | 18% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 72ug | 8% |
| Choline 210mg | 37% |
| Vitamin B1 0.35mg | 29% |
| Vitamin B2 0.46mg | 35% |
| Vitamin B3 24mg | 151% |
| Vitamin B6 2.10mg | 123% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 14mg | 16% |
| Vitamin E 1.53mg | 10% |
| Vitamin K 1.26ug | 1% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 2.08mg | 19% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 600mg | 48% |
| Potassium, K 1040mg | 31% |
| Selenium, Se 60ug | 108% |
| Sodium, Na 320mg | 22% |
| Zinc, Zn 2.42mg | 22% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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