Chicken saltimbocca is a simple and delicious main course, perfect for when you have little time but don’t want to give up serving a tasty dish. Prepared with slices of chicken breast, prosciutto, and sage leaves, these saltimbocca are a light and quick version of the classic Roman dish with veal. The cooking time is very fast, and the result will win everyone over: tender, flavorful, and aromatic, they are ideal for a family dinner ready in minutes. Try them yourself, they are really simple!
Here are some other quick and tasty ideas:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 201.58 (Kcal)
- Carbohydrates 0.42 (g) of which sugars 0.02 (g)
- Proteins 36.52 (g)
- Fat 6.06 (g) of which saturated 2.23 (g)of which unsaturated 3.44 (g)
- Fibers 0.02 (g)
- Sodium 963.53 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz chicken breast (in slices)
- 3 oz prosciutto
- sage
- rice flour (or all-purpose flour)
- extra virgin olive oil
- butter
- salt
Tools
- Pan
- Cutting Board
- Toothpicks
Preparation
Take the slices of chicken and coat them in rice flour. If they are a bit thick, you can flatten them first with a meat tenderizer.
Lightly salt them, then place a slice of prosciutto on each one. Add a sage leaf and secure everything with a toothpick (1).
In a large pan, melt a small piece of butter with a drizzle of oil.
Arrange the saltimbocca and sear them, without turning them on the prosciutto side (2).
Pour a little hot water or broth into the bottom and cook. It will take just a few minutes; adjust according to the thickness of the meat.
During cooking, baste the prosciutto side with the pan juices, so the saltimbocca cook well on both sides.
The chicken saltimbocca are ready, serve them hot, drizzling them with their sauce… enjoy your meal!
Tips and Notes
Try to use sweet prosciutto, not too aged, otherwise, it might become too salty after cooking.
You can deglaze the pan with white wine, and you can add a pinch of black pepper if you like.
FAQ (Questions and Answers)
How can I substitute chicken breast?
You can use turkey breast slices, or the classic veal slices.
