Chicken Saltimbocca Recipe

Chicken breasts: Boneless and skinless, these are the main protein component of the dish.

Prosciutto: Thin slices of dry-cured ham that add a salty, savory flavor.

Fresh sage: Aromatic herb that pairs beautifully with the prosciutto and chicken.

Flour: Used for dredging the chicken to create a light crust when cooked.

Olive oil: Used for cooking the chicken, adding a subtle richness.

White wine: Adds acidity and depth to the sauce.

Chicken broth: Enhances the sauce with a savory base.

Butter: Adds a final touch of richness to the sauce.

When dredging the chicken in flour, make sure to shake off any excess to avoid a thick, gummy coating. This will ensure a light, crisp exterior when you cook the chicken in the olive oil. Additionally, when adding the white wine and chicken broth to the skillet, use a wooden spoon to scrape up the browned bits from the bottom of the pan. These bits, known as fond, add a rich depth of flavor to the sauce.

• Chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.

• Prosciutto - Substitute with bacon: Bacon provides a similar salty and savory flavor, though it is slightly smokier.

• Fresh sage - Substitute with dried sage: Dried sage can be used in smaller quantities to provide a similar aromatic flavor.

• Flour - Substitute with cornstarch: Cornstarch can be used for dredging and will create a similar crispy coating.

• Olive oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it a good alternative for cooking.

• White wine - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor without the alcohol content.

• Chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for those looking for a non-meat option.

• Butter - Substitute with margarine: Margarine can be used to provide a similar richness and texture in the sauce.

• Allow the chicken saltimbocca to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled chicken to an airtight container. If stacking pieces, place a piece of parchment paper between layers to avoid sticking.
• Store in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, wrap each piece of chicken saltimbocca individually in plastic wrap or aluminum foil. This prevents freezer burn and maintains flavor.
• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. For best results, consume within this period to enjoy optimal taste and texture.
• When ready to reheat, thaw the chicken in the refrigerator overnight. This ensures even reheating and preserves the dish’s quality.
• Reheat in a skillet over medium heat, adding a splash of chicken broth or white wine to keep the chicken moist. Heat until warmed through, about 5-7 minutes.
• Alternatively, reheat in the oven at 350°F (175°C) for 15-20 minutes, covered with foil to prevent drying out.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken saltimbocca in an oven-safe dish and cover it with aluminum foil to keep it moist. Heat for about 15-20 minutes or until the internal temperature reaches 165°F (74°C). This method ensures the chicken remains juicy and the prosciutto stays crispy.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the chicken saltimbocca in the skillet and cover with a lid. Cook for about 5-7 minutes, flipping halfway through, until heated thoroughly. This method helps maintain the sauce's richness and flavor.

• Microwave Method: Place the chicken saltimbocca on a microwave-safe plate and cover with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through. This method is quick but may slightly alter the texture of the prosciutto.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken saltimbocca in a vacuum-sealed bag and immerse it in the water bath for about 30 minutes. This method ensures the chicken remains tender and juicy without overcooking.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken saltimbocca in the basket and heat for about 5-7 minutes. This method helps retain the crispiness of the prosciutto while reheating the chicken evenly.

• Skillet: A large, flat-bottomed pan used for cooking the chicken breasts and making the sauce.

• Toothpicks: Used to secure the prosciutto and sage leaves onto the chicken breasts.

• Tongs: Handy for flipping the chicken breasts in the skillet without piercing the meat.

• Measuring cups: Essential for accurately measuring the white wine and chicken broth.

• Measuring spoons: Used to measure the olive oil and butter.

• Plate: For setting aside the cooked chicken breasts temporarily.

• Whisk: Useful for stirring the sauce and ensuring the butter is well incorporated.

• Knife: Needed for trimming any excess fat from the chicken breasts.

• Cutting board: Provides a safe surface for preparing the chicken breasts.

• Mixing bowl: For holding the flour used to dredge the chicken breasts.

• Paper towels: To pat the chicken breasts dry before cooking.

• Stove: The heat source for cooking the chicken and making the sauce.

Prepare ingredients in advance: Measure and set aside flour, white wine, and chicken broth before starting.

Use thin chicken breasts: Thinner chicken breasts cook faster and more evenly.

Preheat the skillet: Ensure the olive oil is hot before adding the chicken to reduce cooking time.

Simmer sauce while cooking chicken: Start the white wine and chicken broth sauce while the chicken is cooking to save time.

Use a lid: Cover the skillet when returning the chicken to the pan to speed up the cooking process.