saltimbocca

Easy Chicken Saltimbocca

chicken cutlets,

salt and pepper

sage

sage leaves

prosciutto (you could do 8 slices and have a slice on each side if you want)

olive oil

shallot, minced

flour

chicken broth

dry white wine

butter

fresh parsley, finely chopped

lemon juice

Salt and pepper both side of the chicken cutlets.

Sprinkle one side of each  cutlet with 1/2 teaspoon of the minced sage and then place a slice of prosciutto on top of the sage. Press the prosciutto into the chicken. Place a sage leaf on top of each piece of prosciutto and then secure it into the piece of chicken with a toothpick.

Heat the oil in a large skillet over medium heat. Once hot, add in the cutlets, prosciutto side down, and cook for about 3. Flip and then cook on the other side until chicken is cooked through, about 3-5 additional minutes. Once done, transfer chicken to a plate and cover with foil.

Pour out about half of the oil so that only 1 teaspoon of oil/ liquid remains in the skillet. Add in the shallot and cook for 2 minutes until softened. Stir in the flour and cook for 1 additional minute.

Whisk in the wine and broth, making sure to scrape up the brown bits from the bottom of the skillet (this is where much of the flavor comes from!). Bring to a simmer and cook for about 4 minutes until the sauce is thickened and reduced a bit.

Turn heat down to low and whisk in the butter, parsley, and lemon juice until fully combined.

Return the chicken to the skillet, prosciutto up, as well as any juices that collected on the plate. Simmer for about a minute so that the chicken can heat through again.

Remove from heat and serve the chicken with the sauce divided evenly among the 4 cutlets.

I made this tonight, doubled the sauce and it was a hit! Served it with fettuccine, a salad and some French bread. Great recipe!

This is a great recipe. I added capers to the sauce and simmered them for a couple minutes. Served the chicken and sauce over pasta. Cheers to your dad.

Made this recipe and it’s a huge hit with my husband and I. We have pretty different taste buds and normally bicker on what’s good but he LOVES this dish. Shoutout to your dad Brita, thank you for sharing. 

Chicken Saltimbocca is my favorite way to cook chicken!  The shallot and the sage with the prosciutto served with mashed potatoes yum!  This recipe specifically is easy to follow with great flavor!  Your father would be so proud!  Thank you for sharing!!  Xo

This is a good Basic recipe. I double the sauce recipe, still only one shallot, and use 3 1/2 tsp of flour. I also put a piece of prosciutto on both sides, and some heavy whipping cream, roasted garlic and Parmesan.  Toss some pasta in that and then place the chicken over the top and boom, easy stretch meal. Alongside some artichokes or romanesco and you’re good to go! Pro tip* don’t forget to temper the heavy whip with the lemon juice before adding it in to keep your sauce smooth!

This was awesome!  Admittedly,  I made this without a grocery store run so I subbed basil for the sage (gasp!) but husband didn't seem to notice so I'll pick up some sage before I make this one again. Which will probably be next week. 

The sauce really is good - kudos to you Brita and your foodie memory to recall this goodness. 

Absolutely perfect recipe. Incredibly simple, yet fine restaurant caliber. Delicious. Huge winner!

great recipe! I lightly coated the toothpicked chicken in flour prior to cooking. Great flavor! 

All I did differently was add a piece of provolone cheese on top and broiling to a  light golden brown before replacing the chicken in the sauce. It was delicious!

I made this recipe because I really wanted to use some of my fresh sage but now I will use this recipe for years to come!  Absolutely to die for!  I served it with roasted sweet potatoes and sprinkled goat cheese and toasted walnuts on top, but it still would have been amazing as is!

This was so easy and so good.
And for real, that sauce makes you wanna wake up at night and eat it!!
Thanks for sharing it :)

I made this last night and OMG, the best meal I have had in ages!! Since our daughter passed away,  my husband and I struggle to eat meals,  but we both cleared our plates!! The meal I served with potato coins. They were coated with salt and pepper and fresh parsley.  Thank you for sharing your recipe and God bless your dad.

Wonderful recipe. Cooked this tonight, added a few capers and some mushrooms to my sauce (because I love them) delicious. Served this with my homemade pasta and a salad, delicious. Family wants me to make this again - of course I will, it was scrumptious! Thank you.

When it comes to Italian deliciousness, chicken saltimbocca lives up to its name.  It literally means explodes in your mouth and this flavorful chicken dish will not disappoint!

Chicken Saltimbocca

chicken breasts (5 ounce breasts)

prosciutto (very thin)

oz fontina cheese (shredded)

oz mushrooms (sliced)

oz baby spinach

oz sweet marsala

chicken stock

unsalted butter

tbsp flour

heavy cream

black pepper

sea salt

onion powder

Olive oil to saute spinach and chicken

Lightly pound the chicken breasts with the flat side of a meat hammer

Dredge chicken breasts in flour seasoned with salt and pepper

Add oil to a hot large saute pan (medium-high) then place the floured breasts into the pan

Cook the chicken 2-3 minutes on one side. Turn over the chicken breasts and add the sliced mushrooms.  Cook until mushrooms are fully cooked.**add additional olive oil if needed.

Remove the pan from the heat and add all but 2 ounces of marsala wine to deglaze the pan. This will deglaze the pan.*Reserve 2 ounces of marsala for final step.

Add the chicken stock, seasonings and heavy cream to the pan. Reduce the heat to medium and continue to cook allowing the sauce to reduce.

In another saute pan add in a little olive oil and the baby spinach, saute until completely cooked and set aside (make sure you drain off any extra oil)*you can use water instead of oil if preferred.

Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor

Turn the heat to low and top each chicken breast with two slices of very thinly sliced prosciutto and shredded fontina cheese

Cover the pan and allow the cheese to melt.

Place a portion of the spinach on a plate and place the finished chicken saltimbocca covering one corner of the spinach.

With the pan over medium-high heat add the reserved marsala wine to the pan. If the sauce is too thick or looks oily add a little water to the pan.

Serve with potatoes, rice, grains or over pasta and enjoy

Recipe video above. This rustic Italian classic is fabulously quick to make thanks to thin slices of veal that cook in 2 1/2 minutes flat. Traditionally made with veal, Saltimbocca is also excellent with chicken or beef. The trick to a great Saltimbocca sauce is to slowly melt in cubes of cold butter by swirling the pan off the heat. This thickens the sauce and makes it luxuriously silky. It&#39;s a stunner! Serve with mashed potato, cauliflower mash or mop your plate clean with bread.

Saltimbocca

tsp black pepper

prosciutto slices ((finely sliced, Note 2))

white wine

salt

Pound: Place the veal between sheets of cling wrap or paper. Pound to an even 3mm thickness using a meat mallet (Note 5 for tips!) Cut each piece in half so you have 4 pieces in total, and sprinkle both sides with pepper.

Prosciutto and sage: Fold a slice of prosciutto in half then place on one piece of veal (trim if needed so it&#39;s not hanging off the sides too much). Place a sage leaf on top then secure with a toothpick, piercing from the underside (see step photos or video). Do the same with the other piece of veal.

Dust: Spread flour on a plate. Press the non-prosciutto side of the veal into the flour, shaking off excess (do not flour the prosciutto side).

Prepare saltimbocca:

First side 1 1/2 minutes: Heat oil in a large fry pan over medium-high heat. Place veal slices in the pan, prosciutto-side down, and cook for 90 seconds until prosciutto is beautifully golden.

Other side 1 min:Turn veal and cook the other side for 1 minute. Remove to a warm plate.

Tip out excess oil (do not scrape pan clean however). Return skillet to stove, with heat still on.

Cook:

Reduce wine: Pour in wine (careful, it will be steamy!) plus pinch of salt. Bring to a simmer then let it cook for 20 to 30 seconds, stirring to scrape up the brown fond from the base of the pan, until wine is reduced by half.

Swirl butter: Keep the pan on the stove but turn the stove OFF. Scatter the butter in the pan then swirl (or stir) until it melts. The clear liquid will thicken magically into a luscious butter sauce!

Sauce:

Divide veal between plates. Spoon over sauce. Devour! (Careful of the toothpick!)

Serve:

Chicken saltimbocca (chicken with prosciutto) is a delicious and easy chicken and prosciutto recipe and the perfect weeknight meal.

Chicken Saltimbocca (Chicken with Prosciutto)

chicken breasts (butterflied and then cut in half to make 4 pieces of chicken.)

Parmesan cheese (finely grated)

prosciutto di parma (sliced thin)

tbsp olive oil

garlic

tsp kosher salt

lemon

Butterfly the chicken breasts.

Now cut each butterflied breast in half to make four pieces of chicken.

Add all the ingredients for the marinade into a small bowl and mix well. (this is the olive oil, fresh garlic, salt and lemon juice).

Place the marinade in a large plastic bag along with the butterflied chicken and seal. Take the sealed bag and rub the chicken around in the marinade. Refrigerate for 30 minutes to one hour.

Pre heat your skillet over medium heat.

Add 1 tablespoon of olive oil.

Cook your chicken for 2-3 minutes per side until it is almost completely cooked. It will have a little more cooking time under the broiler later.

Place cooked chicken on a sheet pan and cover each piece with one slice of prosciutto that is folded in half and 3 fresh sage leaves.

Press the sage leaves down a bit to make sure they have good contact with the prosciutto. This will ensure the leaves do not blow off the chicken under the broiler where the heat creates a small breeze.

Place under the broiler for a minute or so until the prosciutto lightly cooks and the fresh sage begins to crisp up.

Remove from the oven and now add 1/4 of Parmesan over top of each piece of chicken and place back under the broiler until melted and crisp (about 2 minutes.)

Serve immediately.

El saltimbocca es uno de los platos más apreciados de la gastronomía romana, que consiste en un filete de ternera cubierto con jamón de Parma y hojas de salvia. Una sabrosísima receta muy fácil de hacer.

filetes de ternera de

Pimienta negra recién molida

lonchas de jamón serrano

hojas de salvia

g de harina de trigo

g de mantequilla

ml de aceite de oliva

ml de vino Marsala (en su defecto, otro vino dulce)

Salamos los filetes por un lado y añadimos pimienta por ambos

Pinchamos las hojas de salvia en los filetes con jamón

Freímos los filetes por el lado de la salvia

Los freímos por el otro lado y los retiramos

This one pot chicken saltimbocca recipe is topped with dry-cured ham and fresh sage leaves. This classic Italian dish made with chicken and the best saltimbocca sauce is pure delight!

Chicken Saltimbocca Recipe

boneless, skinless chicken breasts

dry-cured ham (*)

all-purpose flour

unsalted butter (¼ stick)

unsalted butter (⅜ stick)

salt and black pepper (to taste)

Slice

Slice the chicken breasts lengthwise to get 4 thin slices.

Pound

Place each slice between parchment paper and bash them out with a meat mallet or heavy rolling pin.

Place a slice of ham on each chicken breast and top with a sage leave.

Attach

Stitch both into the chicken with a toothpick.

Dredge

Place the flour on a flat plate, dredge the underside of the chicken in the flour, and shake off the excess.

Melt

Heat up the butter and the olive oil over high heat until the butter is melted.

Brown

Add the chicken breast ham/sage side down and cook for 3-4 minutes until the ham is browned.

Season

Flip them over with a spatula and add pepper to taste. Don´t salt them yet, because the ham is already very salty.

Wine

Cook for 2 minutes and add the white wine.

Reduce

Lower the heat to medium-low and cook with the wine for another 3-4 minutes and transfer the meat to a plate.

Sauce

Add the butter to the wine in the pan and quickly whisk it in.

Let the sauce reduce for another 1-2 minutes until it thickens slightly and add salt and pepper to taste.

Serve

Return the meat to the pan and serve. Or leave meat on the plate and drizzle with the sauce.

This recipe is fabulous. Even better the next day

https://content.jwplatform.com/videos/GLjpFxHf.mp4

This Italian chicken saltimbocca is an easy skillet chicken dish that is perfect for an easy weeknight meal and fancy enough to serve to guests. Topped with parma ham and cooked in white wine for a wonderfully flavorful dish.

chicken saltimbocca

Knuspriger Parmaschinken, Salbei und edles Kalbsfleisch - Saltimbocca schmeckt garantiert. Wie du es selber machen kannst, erfähst du hier!

Saltimbocca alla Romana &#8211; Rezept für römische Schnitzel

Kalbsschnitzel, dünn geschnitten

4-6 Scheiben Parmaschinken (je nach Größe der Scheiben)

Blatt Salbei

EL Butter

Einen Schuss Weißwein zum Ablöschen

https://www.koch-mit.de/app/uploads/2020/09/saltimbocca6.jpg

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Für das edle Saltimbocca alla Romana legen wir zuerst den Parmaschinken auf ein Schneidebrett. Anschließend legen wir jeweils 2 Blatt vom Salbei auf die Schinkenscheiben und fixieren sie mit Zahnstochern. Nun geben wir das Kalbsfleisch auf das Brett und belegen es mit Schinken und Salbei. Schaut, dass ihr die Kalbsschnitzel nicht mit den Zahnstochern verletzt!

Nun erhitzen wir die Butter in einer Pfanne, bis sie schäumt. Sobald sie heiß genug ist, wandert unser Saltimbocca hinein und wird von uns für 4 Minuten angebraten. Ihr müsst es dabei nicht wenden. Achtet allerdings darauf, dass die Schnitzel nicht zu lange brutzeln, damit das Fleisch schön zart bleibt.

Wenn das Saltimbocca fertig ist, nehmen wir es aus der Pfanne und geben es am besten auf einen angewärmten Teller - so bleibt es bis zum Servieren schön warm. Sobald die Schnitzelchen aus der Pfanne geholt sind, gießen wir den Weißwein an, lösen damit den Bratensatz in der Pfanne und lassen die Sauce kurz köcheln. Anschließend beträufeln wir die Schnitzel damit und servieren das Saltimbocca direkt. Lasst es euch schmecken!

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