Chicken Saltimbocca – Not Just for Restaurants Anymore!
Chicken Saltimbocca is one of those dishes that I often order at restaurants but have never attempted at home. I’m not really sure why. Perhaps it’s because the richness makes it appear so complex that it can’t be replicated by a simple home cook like myself. SAHMmalier taught me this month that Chicken Saltimbocca can be reproduced at home. It’s just a few ingredients – chicken, sage, prosciutto, flour, butter, white wine, and oil. Dress it up with sides like roasted butternut squashed, sautéed mushrooms, and a simple salad and you have a five start restaurant meal.
But before we offer up a recipe, we must declare a winner for November’s Beer Versus Wine Challenge. And this is awkward. The winner is, um, yours truly – The Wandering Gourmand.
Check back on Thursday, December 4 for December’s Beer Versus Wine Challenge. Oh, there’s a prize! Negra Modelo is sponsoring December’s challenge under their #PerfectComplement campaign. For more on what you win, click here.
Chicken Saltimbocca Recipe
The Ingredients
- 4 chicken breasts cut scaloppini style
- Salt and freshly ground pepper
- Fresh sage leaves
- 1/4 pound of thinly sliced prosciutto (DO NOT SUBSTITUE HAM)
- All-purpose flour, for dusting
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, cut into tablespoons
- 1/4 cup dry white wine
The Cooking
- Season the chicken with salt and pepper. Press sage leaves on each breast. Top each chicken with enough prosciutto to cover. Press the prosciutto to stick to the chicken.
- Dust the chicken with flour, shaking off the excess.
- Heat a large skillet over medium to medium high heat. Add the oil and 2 tablespoons of the butter. Once heated, cook prosciutto side up for 3 minutes.
- Flip the chicken and cook for an additional 3 minutes to crisp the prosciutto and cook the chicken breast through. Work in batches if necesary.
- Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
- Drizzle sauce over chicken breasts and serve.
