If you’re looking for a simple, light, and flavorful main dish, I’m sure my chicken saltimbocca with lemon is the perfect answer. They are made with thin slices of chicken breast, enhanced by a fragrant slice of lemon, and cooked in a pan. I assure you that an aromatic and irresistible sauce is formed.
It’s a quick recipe ready in about twenty minutes, ideal for everyday cooking. The citrus touch of the lemon makes the dish fresh and light, while the quick cooking keeps the meat tender and juicy. Serve them with a side of seasonal vegetables or a mixed salad and you’ll bring a healthy and tasty dish to the table that everyone will love.
Other “saltimbocca” recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chicken Saltimbocca
- 10.5 oz chicken breast (thinly sliced)
- 1 lemon (untreated)
- 1 clove garlic
- chili flakes (to taste)
- 2 fl oz dry white wine
- 2.7 fl oz broth (beef or vegetable)
- 1 bunch parsley
- chicken seasoning (or salt)
- extra virgin olive oil
Tools
- 1 Skillet
- Toothpicks
Preparation of Chicken Saltimbocca
I prepared them for two people, but I recommend doubling the ingredients.
Lay the slices of chicken breast on a cutting board. If they are too thick, place them between two sheets of parchment paper and gently flatten them with a meat tenderizer. Then, place a very thin slice of lemon on each piece. I sliced them with a slicer. Please use only a certified organic lemon because the peel of regular lemons is not edible. Sprinkle with a chicken seasoning. If you don’t have it and don’t want to make it, simply use salt.
Then, roll up to form a roll and secure it with a toothpick. If your roll turns out too large, cut it in half: they are saltimbocca, after all!
In a skillet, heat a few tablespoons of oil before adding the chicken saltimbocca. Cook them for 3/4 minutes, turning on all sides, then remove from the skillet and keep warm.
Add coarsely chopped garlic clove and chili flakes to taste to the drippings. Add white wine, hot broth, a couple of lemon slices, and let the sauce cook for a moment.
Then return the chicken saltimbocca to the pan and continue cooking for another 3/4 minutes, turning them often. If the sauce dries out too much, add a few more tablespoons of broth.
Finally, season with finely chopped parsley and turn off the heat. Serve the chicken saltimbocca with lemon hot. Enjoy! Paola.
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