Italian, Poultry, Sauces, Wine

Chicken Saltimbocca

chicken saltimbocca

chicken saltimbocca

  • 1 1/2 to 2 pounds fresh organic chicken breast, skinless, boneless
  • sea salt and ground black pepper
  • 2 teaspoons dried sage
  • 8 to 10 slices prosciutto
  • 1/4 cup all-purpose flour
  • 1/4 cup extra virgin olive oil
  • 1 cup dry white riesling
  • 1/2 cup chicken broth or stock
  • 4 tablespoons unsalted butter
  • 4 tablespoons chopped parsley (or more if you love parsley!)
  1. In a clear plastic bag, pound the chicken breasts. If the chicken breasts are large cut in half.
  2. Season the chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and sprinkle the sage all over.
  3. Wrap each chicken piece in a slice of prosciutto. Spread the flour onto a plate and press the chicken onto the flour covering it entirely and dusting off excess. Transfer the chicken to another plate or dish.
  4. In a large skillet heat 2 tablespoons of the oil to medium-high. Add the chicken pieces and fry until golden brown about 5 minutes each side until just cooked through. Transfer the chicken onto a clean dish.
  5. To the same skillet add the riesling wine and chicken broth and boil over high heat until reduced by half, about 5 minutes. Whisk in the butter. Reduce heat to medium, add back the chicken and 2 tablespoons parsley and cook until hot, 2 minutes turning chicken once. Season with the remaining fresh parsley, then serve and pour the sauce on top.

Source: Food and Wine April 2014


8 thoughts on “Chicken Saltimbocca

  1. Chicken and prosciutto! It’s such a great combo! Always tasty! 🙂

    Posted by milkandbun | November 3, 2014, 10:17 am
  2. I haven’t made saltimbocca in ages. Thanks for the reminder & a great recipe.

    Posted by dianeskitchentable | April 1, 2014, 2:12 pm
  3. It’s been years since I have had this dish, great recipe, it looks so delicious. Thanks for reminding me how much I love this dish.

    Posted by apuginthekitchen | April 1, 2014, 8:35 am
  4. This sounds incredibly tasty! I’m always looking for new chicken recipes. You really can’t have enough.

    Posted by Meg | April 1, 2014, 7:28 am

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