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Chicken Saltimbocca
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices of prosciutto
- 16 fresh sage leaves
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 lemon, juiced
Instructions
- Place each chicken breast between two sheets of plastic wrap and gently pound to 1/4-inch thickness.
- Lay 2 slices of prosciutto on each chicken breast, then place 4 sage leaves on top of the prosciutto.
- In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken breasts, prosciutto-side down, and cook for 3-4 minutes until golden brown. Flip the chicken and cook for an additional 3-4 minutes. Remove the chicken from the skillet and keep warm.
- Add the white wine to the skillet, scraping up any browned bits from the bottom. Allow the wine to reduce by half, then add the chicken broth and lemon juice. Simmer for 2-3 minutes.
- Return the chicken to the skillet and simmer for an additional 2-3 minutes, until the sauce has thickened slightly and the chicken is cooked through.
- Serve the chicken saltimbocca with the sauce spooned over the top. Enjoy!
Chicken Saltimbocca is a classic Italian dish that originated in Rome. The name "saltimbocca" translates to "jumps in the mouth," and this dish certainly lives up to its name with its burst of flavors. It is believed to have been created in the 19th century and has since become a staple in Italian cuisine. The dish typically consists of thinly sliced chicken breast, topped with prosciutto and fresh sage leaves, then pan-fried to perfection. It is often finished with a delicious pan sauce made with white wine and butter. The combination of savory prosciutto, aromatic sage, and tender chicken creates a mouthwatering experience that is loved by many. One of the most famous variations of Chicken Saltimbocca can be found at the renowned Roman restaurant, La Campana. This historic eatery has been serving traditional Roman cuisine since 1518 and is known for its exceptional Saltimbocca dishes. To make the best Chicken Saltimbocca, it's crucial to use high-quality prosciutto and fresh sage. The prosciutto adds a rich, salty flavor, while the sage infuses the dish with a delightful earthy aroma. Additionally, the cooking technique is essential to ensure the chicken is tender and the prosciutto is crispy. While Chicken Saltimbocca is traditionally made with chicken breast, some chefs and home cooks opt for veal instead, creating Veal Saltimbocca. This alternative version offers a slightly different flavor profile but still captures the essence of the original dish. Today, Chicken Saltimbocca continues to be a beloved dish in Italian restaurants around the world, delighting diners with its irresistible combination of flavors and textures. Whether enjoyed at a rustic trattoria in Rome or a modern Italian eatery in New York City, this timeless dish never fails to impress.
35 min
4
350 calories
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