Chicken Saltimbocca Recipe

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

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

Fresh sage: Aromatic leaves that provide a unique, earthy taste.

Flour: Used for dredging the chicken to give it a light, crispy coating.

Olive oil: Used for cooking the chicken, adding a rich flavor.

White wine: Adds acidity and depth to the sauce.

Chicken broth: Enhances the sauce with a savory, umami flavor.

When pounding the chicken breasts to achieve an even ¼ inch thickness, place each piece between two sheets of plastic wrap or parchment paper. This not only prevents the meat from tearing but also ensures a more uniform thickness, which helps the chicken cook evenly. Use the flat side of a meat mallet or a rolling pin for best results.

• chicken breasts - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for chicken in this dish.

• prosciutto - Substitute with bacon: Bacon provides a similar salty and savory flavor, though it may be slightly smokier than prosciutto.

• fresh sage - Substitute with dried sage: Dried sage can be used in place of fresh sage, but use about one-third of the amount since dried herbs are more concentrated.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and coating, providing a similar texture to flour.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative to olive oil for cooking.

• white wine - Substitute with chicken broth: Chicken broth can replace white wine for a non-alcoholic option, adding depth and richness to the sauce.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth, providing a similar savory base while keeping the dish vegetarian-friendly.

• Allow the chicken saltimbocca to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled chicken to an airtight container. If you have multiple pieces, place a piece of parchment paper between each layer to prevent sticking.

• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. This will keep the prosciutto and sage fresh and flavorful.

• For longer storage, place the airtight container in the freezer. The chicken saltimbocca can be frozen for up to 2 months without significant loss of quality.

• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.

• Reheat the chicken saltimbocca in a skillet over medium heat, adding a splash of chicken broth or white wine to keep it moist. Alternatively, you can reheat it in the oven at 350°F (175°C) for about 15-20 minutes.

• Avoid using the microwave for reheating, as it can make the prosciutto rubbery and the chicken dry.

• If you have leftover sauce, store it separately in a small airtight container. Reheat it gently on the stove and spoon it over the reheated chicken before serving.

• Preheat your oven to 350°F (175°C). Place the leftover chicken saltimbocca in an oven-safe dish. Cover it with aluminum foil to keep it moist. Bake for about 15-20 minutes or until heated through.

• For a quicker method, use a microwave. Place the chicken on a microwave-safe plate and cover it with a microwave-safe lid or another plate to trap steam. Heat on medium power for 2-3 minutes, checking halfway through to ensure it heats evenly.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a splash of chicken broth or white wine to the pan to prevent the chicken from drying out. Place the chicken saltimbocca in the skillet and cover with a lid. Heat for about 5-7 minutes, turning once, until warmed through.

• For a more gourmet touch, use a sous-vide method. Place the chicken saltimbocca in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge the bag in a water bath set to 140°F (60°C) and heat for about 30 minutes. This method ensures the chicken remains juicy and tender.

• Meat mallet: Used to pound the chicken breasts to an even thickness of about ¼ inch.

• Cutting board: Provides a stable surface for placing and pounding the chicken breasts.

• Knife: Essential for trimming any excess fat or uneven edges from the chicken breasts.

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

• Shallow dish: Ideal for dredging the chicken in flour, ensuring an even coating.

• Skillet: A large, heavy-bottomed skillet is perfect for cooking the chicken evenly and achieving a golden brown crust.

• Tongs: Useful for flipping the chicken breasts in the skillet without disturbing the prosciutto and sage.

• Measuring cups: Necessary for accurately measuring the flour, olive oil, white wine, and chicken broth.

• Wooden spoon: Handy for stirring the sauce and ensuring it reduces evenly.

• Serving platter: A nice presentation piece for serving the finished chicken saltimbocca.

• Spoon: Used to spoon the sauce over the chicken before serving.

Pound the chicken ahead: Prepare the chicken breasts by pounding them to the desired thickness in advance. Store them in the fridge until ready to use.

Pre-measure ingredients: Measure out the flour, olive oil, white wine, and chicken broth before starting. This will streamline the cooking process.

Use pre-sliced prosciutto: Purchase pre-sliced prosciutto to save time on slicing.

Organize your workspace: Arrange all ingredients and tools within easy reach to avoid unnecessary movements.

Simultaneous tasks: While the chicken is cooking, prepare the sauce ingredients to save time.