Chef John’s Chicken Saltimbocca: A Simple Yet Elegant Recipe
Chicken Saltimbocca, meaning “jumps in the mouth” in Italian, is a dish that truly lives up to its name. It’s a delightful combination of flavors and textures that’s surprisingly simple to make at home. Chef John, known for his approachable and informative cooking style, offers a fantastic version of this classic that’s both easy to follow and incredibly delicious. This article will guide you through Chef John’s Chicken Saltimbocca recipe, providing detailed steps and helpful tips to ensure your culinary success.
Why Chef John’s Version Stands Out
Chef John’s recipes are beloved for their clear instructions, humorous anecdotes, and emphasis on technique. His Chicken Saltimbocca is no exception. He focuses on achieving maximum flavor with minimal fuss, making it a perfect dish for weeknight dinners or special occasions. He emphasizes the importance of using high-quality ingredients and proper cooking techniques to elevate the dish from simple to sublime.
Ingredients You’ll Need
Before we dive into the cooking process, let’s gather all the necessary ingredients. This will make the process smoother and more enjoyable.
* **Chicken Cutlets:** About 1.5 pounds of boneless, skinless chicken breasts, pounded to about 1/4-inch thickness. Pounding the chicken ensures even cooking and tenderness.
* **Prosciutto:** 4-6 slices, thinly sliced. Prosciutto adds a salty, savory flavor that’s crucial to the dish. Look for high-quality prosciutto for the best results.
* **Fresh Sage Leaves:** 12-18 leaves. Fresh sage provides an earthy, aromatic note that complements the chicken and prosciutto perfectly. Make sure the leaves are fresh and vibrant green.
* **All-Purpose Flour:** About 1/2 cup, for dredging. The flour helps the chicken brown nicely and creates a slight thickening for the sauce.
* **Olive Oil:** 2 tablespoons, for cooking. Use a good quality olive oil for its flavor and health benefits.
* **Dry White Wine:** 1/2 cup. Dry white wine adds acidity and complexity to the sauce. A Pinot Grigio or Sauvignon Blanc works well.
* **Chicken Broth:** 1/2 cup. Chicken broth provides moisture and richness to the sauce. Use low-sodium broth to control the saltiness of the dish.
* **Butter:** 2 tablespoons, unsalted. Butter adds richness and a silky texture to the sauce.
* **Salt and Black Pepper:** To taste. Seasoning is essential for bringing out the flavors of the dish.
* **Toothpicks:** Optional, but helpful for securing the prosciutto and sage to the chicken.
Step-by-Step Instructions
Now that we have our ingredients ready, let’s get cooking! Follow these detailed steps to create Chef John’s Chicken Saltimbocca:
**Step 1: Prepare the Chicken**
1. **Pound the Chicken:** If you haven’t already, place the chicken breasts between two sheets of plastic wrap or in a zip-top bag. Use a meat mallet or rolling pin to pound them to about 1/4-inch thickness. This ensures even cooking and helps tenderize the chicken.
2. **Season the Chicken:** Lightly season the pounded chicken cutlets with salt and black pepper. Be mindful of the saltiness of the prosciutto, so don’t over-salt the chicken.
**Step 2: Assemble the Saltimbocca**
1. **Layer the Prosciutto and Sage:** Place a slice of prosciutto on top of each chicken cutlet. Then, arrange 2-3 fresh sage leaves on top of the prosciutto. Try to distribute the sage leaves evenly across the surface of the prosciutto.
2. **Secure with Toothpicks (Optional):** If you’re concerned about the prosciutto and sage falling off during cooking, secure them with toothpicks. Insert the toothpicks at an angle to hold everything in place. Remember to remove the toothpicks before serving.
**Step 3: Dredge the Chicken**
1. **Prepare the Dredging Station:** Place the all-purpose flour in a shallow dish or on a plate.
2. **Dredge the Chicken:** Lightly dredge each chicken cutlet in the flour, shaking off any excess. The flour helps the chicken brown nicely in the pan.
**Step 4: Cook the Chicken**
1. **Heat the Olive Oil:** Heat the olive oil in a large skillet over medium-high heat. Make sure the skillet is large enough to accommodate all the chicken cutlets without overcrowding.
2. **Sear the Chicken:** Carefully place the chicken cutlets in the hot skillet, prosciutto-side down. Cook for about 3-4 minutes, or until the prosciutto is golden brown and crispy. The prosciutto will help flavor the oil and create a delicious crust on the chicken.
3. **Flip and Cook:** Flip the chicken cutlets and cook for another 3-4 minutes, or until the chicken is cooked through and no longer pink inside. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
4. **Remove the Chicken:** Remove the chicken cutlets from the skillet and set them aside on a plate. Cover them loosely with foil to keep them warm.
**Step 5: Make the Sauce**
1. **Deglaze the Pan:** Pour the dry white wine into the skillet, scraping up any browned bits from the bottom of the pan. These browned bits add a ton of flavor to the sauce. Let the wine simmer for a minute or two, allowing the alcohol to evaporate.
2. **Add the Chicken Broth:** Pour the chicken broth into the skillet and continue to simmer for another 2-3 minutes, or until the sauce has slightly reduced.
3. **Finish with Butter:** Remove the skillet from the heat and whisk in the cold butter until it’s melted and the sauce is smooth and glossy. The butter adds richness and a silky texture to the sauce.
4. **Season the Sauce:** Taste the sauce and adjust the seasoning with salt and black pepper as needed. Be careful not to over-salt, as the prosciutto is already salty.
**Step 6: Serve the Chicken Saltimbocca**
1. **Plate the Chicken:** Place the chicken cutlets on a serving plate.
2. **Spoon the Sauce:** Spoon the sauce generously over the chicken cutlets.
3. **Garnish (Optional):** Garnish with a few fresh sage leaves, if desired.
4. **Serve Immediately:** Serve the Chicken Saltimbocca immediately while it’s hot and the sauce is at its best.
Tips and Tricks for Perfect Saltimbocca
* **Pounding the Chicken:** Pounding the chicken to an even thickness is crucial for even cooking. It also helps tenderize the chicken, resulting in a more delicate dish.
* **Quality Ingredients:** Using high-quality prosciutto and fresh sage leaves will make a noticeable difference in the flavor of the dish. Don’t skimp on these key ingredients.
* **Don’t Overcook the Chicken:** Overcooked chicken can be dry and tough. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
* **Deglazing the Pan:** Deglazing the pan with white wine is essential for creating a flavorful sauce. Don’t skip this step!
* **Cold Butter:** Adding cold butter to the sauce at the end creates a rich, glossy, and emulsified sauce. Make sure the butter is cold for the best results.
* **Salt Control:** Be mindful of the saltiness of the prosciutto when seasoning the dish. Taste as you go and adjust the seasoning accordingly.
* **Wine Selection:** A dry white wine like Pinot Grigio or Sauvignon Blanc works well in this recipe. Avoid sweet wines, as they will not complement the savory flavors of the dish.
* **Make Ahead:** While it’s best served fresh, you can prepare the chicken cutlets with the prosciutto and sage ahead of time. Store them in the refrigerator until you’re ready to cook them. This can save you time on a busy weeknight.
Serving Suggestions
Chicken Saltimbocca is a versatile dish that pairs well with a variety of sides. Here are a few serving suggestions:
* **Pasta:** Serve it with a side of pasta tossed in olive oil, garlic, and Parmesan cheese.
* **Roasted Vegetables:** Roasted vegetables like asparagus, broccoli, or Brussels sprouts make a healthy and delicious accompaniment.
* **Mashed Potatoes:** Creamy mashed potatoes are a comforting side dish that complements the richness of the sauce.
* **Risotto:** A creamy risotto, such as mushroom or asparagus risotto, is a sophisticated side dish that elevates the meal.
* **Salad:** A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the Chicken Saltimbocca.
Variations and Adaptations
While Chef John’s recipe is excellent as is, you can also experiment with variations and adaptations to suit your taste preferences:
* **Veal Saltimbocca:** Substitute the chicken with veal cutlets for a more traditional Saltimbocca experience.
* **Turkey Saltimbocca:** Use turkey cutlets instead of chicken for a leaner option.
* **Fontina Cheese:** Add a small piece of Fontina cheese on top of the prosciutto before cooking for a cheesy twist.
* **Lemon Juice:** Squeeze a bit of fresh lemon juice over the chicken before serving for a bright, citrusy flavor.
* **Marsala Wine:** Use Marsala wine instead of dry white wine for a richer, sweeter sauce.
Nutritional Information (Approximate)
(Note: Nutritional information may vary based on specific ingredients and portion sizes.)
* Calories: 350-450 per serving
* Protein: 35-45 grams
* Fat: 15-25 grams
* Carbohydrates: 5-10 grams
Conclusion
Chef John’s Chicken Saltimbocca is a truly delightful dish that’s easy to make at home. With its simple ingredients, straightforward instructions, and incredible flavor, it’s sure to become a new favorite. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is a winner. So, gather your ingredients, follow the steps, and get ready to experience the deliciousness of Chicken Saltimbocca! Enjoy!
FAQs
**Q: Can I use dried sage instead of fresh sage?**
A: While fresh sage is highly recommended for the best flavor, you can use dried sage in a pinch. Use about 1 teaspoon of dried sage for every 6 fresh sage leaves.
**Q: Can I use a different type of prosciutto?**
A: Yes, you can use other types of cured ham, such as Serrano ham or Parma ham, as a substitute for prosciutto. However, prosciutto is traditionally used and provides a unique flavor.
**Q: Can I make this dish ahead of time?**
A: You can prepare the chicken cutlets with the prosciutto and sage ahead of time and store them in the refrigerator. However, it’s best to cook the chicken and make the sauce just before serving for the best flavor and texture.
**Q: What if I don’t have white wine?**
A: If you don’t have white wine, you can substitute it with more chicken broth or a mixture of chicken broth and a tablespoon of white wine vinegar or lemon juice.
**Q: Can I freeze Chicken Saltimbocca?**
A: While you can freeze it, the texture of the chicken and sauce may change slightly after thawing. It’s best to enjoy it fresh for the best results.
Additional Tips for Success
* **Use a Heavy-Bottomed Skillet:** A heavy-bottomed skillet will distribute heat evenly and prevent hot spots, ensuring that the chicken cooks evenly and the sauce doesn’t burn.
* **Don’t Overcrowd the Skillet:** Cook the chicken in batches if necessary to avoid overcrowding the skillet. Overcrowding can lower the temperature of the pan and result in steamed instead of seared chicken.
* **Adjust the Sauce Consistency:** If the sauce is too thin, you can simmer it for a few more minutes to reduce it. If it’s too thick, you can add a little more chicken broth to thin it out.
* **Taste and Adjust Seasoning:** Always taste the sauce and adjust the seasoning with salt and pepper as needed. Remember that the prosciutto is already salty, so be careful not to over-salt the dish.
* **Garnish with Fresh Herbs:** Garnish the finished dish with fresh herbs like parsley or chives for added flavor and visual appeal.
* **Pair with a Complementary Wine:** Serve Chicken Saltimbocca with a dry white wine that complements the flavors of the dish, such as Pinot Grigio or Sauvignon Blanc.
* **Let the Chicken Rest:** After cooking the chicken, let it rest for a few minutes before slicing and serving. This will allow the juices to redistribute, resulting in a more tender and flavorful dish.
By following these tips and the detailed instructions, you’ll be well on your way to creating a restaurant-quality Chicken Saltimbocca that will impress your family and friends. Happy cooking!