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We’ve been on a cooking journey recreating classic restaurant dishes at home. Chicken Saltimbocca is one of those recipes that I would argue tastes even better fresh from your skillet then served in a restaurant.

Saltimbocca is a traditional Italian dish prepared with either veal or chicken cutlets, layered with thinly sliced Prosciutto and fresh sage leaves, then pan seared in olive oil with a light wine sauce…..that literally melts in your mouth! Or as I’ve discovered, per the definition of Saltimbocca, “jumps into your mouth.”

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Even though Chicken Saltimbocca is very easy, with just a few simple steps, I wrote out the recipe for Nick to follow just to be sure I wasn’t underestimating the process. He sailed through it and the results got the coveted RQ stamp of approval. RQ = Restaurant Quality

If there’s a shimmer of good that has come out of covid and living the quarantine-life, a renewed passion for cooking is near the top of our family’s list. Don’t get me wrong, my love for cooking is rooted deep in my soul, however I must admit that cooking had taken a backseat for a good while. So when we found ourselves home-bound we broke out cookbooks, new and old, and dove in. Talk about togetherness therapy – we had it going on. Not all of our cooking was without incident (I’ve got a couple doozies to share) but 99.9% of it was deliciously fun!

I don’t think I really appreciated Prosciutto and how it can transform a dish until we visited Italy a couple years ago where it found it’s way onto many a cheese board and into so many classic dishes. Yes, good quality Prosciutto can be a bit pricey, however thinly sliced as used in this recipe certainly stretches your dollar and is well worth it. The rich flavors of this salty cured ham melt into the tender chicken, you will savor every bite. And fresh sage, well we’ve got a thing for each other :)

I hope you’ll recreate Chicken Saltimbocca at home with your family and if you do please leave us a comment below and tag us on Instagram.

All my best, Libby

Chicken Saltimbocca

Chicken Saltimbocca is one of those recipes that I would argue tastes even better fresh from your skillet then served in a restaurant and is easily prepared at home.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Servings 4

Ingredients
  

For the Chicken Saltimbocca

  • 3 boneless, skinless chicken breasts about 1 1/2 ~ 2 lbs.
  • 6 slices prosciutto thinly sliced
  • 6 fresh sage leaves
  • 1 cup flour
  • 1 tsp. each salt & black pepper
  • 1/4 cup olive oil

For the Mushroom Pan Sauce

  • 10 ounces fresh mushrooms sliced
  • 1 small shallot fine diced
  • 2 garlic cloves minced
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken broth
  • 1 Tbl. butter
  • 1 Tbl. fresh parsley & fresh sage finely chopped
  • salt & pepper to taste

Instructions
 

For the Chicken Saltimbocca

  • Cut the chicken breasts in half horizontally to make them thinner. One by one place between plastic wrap or parchment paper and pound gently to uniform 1/2" thickness.
  • Press a slice of prosciutto to top of each piece of chicken, then place a sage leaf onto prosciutto.
  • Mix flour, salt & pepper in a shallow bowl. Lightly dredge both sides of each chicken piece. Set aside.
  • In a large skillet, heat olive oil over medium heat. Cook chicken in batches, prosciutto side down until browned, about 5 minutes, then flip and cook through. Remove to plate and cover with foil to keep warm while preparing mushroom pan sauce.

For the Mushroom Pan Sauce

  • Using same skillet, saute mushrooms and shallot over medium heat until mushrooms are golden, then add garlic saute additional minute.
  • Add white wine and deglaze pan, stir scrapping any brown bits. Allow to wine to cook down until almost gone, then add chicken stock and cook over high heat until it becomes a thin gravy. Finish with butter, parsley and sage. Season with salt and pepper to taste.
  • To serve, remove pan from heat. Return chicken pieces to pan and spoon sauce over top. Serve on a platter family-style. Enjoy!!

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