Sandy’s Chicken Saltimbocca: A Flavorful Twist on a Classic Italian Dish

Saltimbocca, meaning “jumps in the mouth” in Italian, is a classic dish renowned for its delightful combination of flavors and textures. Traditionally made with veal, prosciutto, and sage, this recipe offers a delicious chicken version, affectionately named Sandy’s Chicken Saltimbocca. This recipe brings together tender chicken cutlets, savory prosciutto, fragrant sage, and a tangy lemon-butter sauce to create a truly unforgettable meal. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve guests, Sandy’s Chicken Saltimbocca is sure to be a hit.

## Why You’ll Love This Recipe

* **Flavor Explosion:** The combination of salty prosciutto, aromatic sage, and bright lemon creates a symphony of flavors that will tantalize your taste buds.
* **Quick and Easy:** This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
* **Impressive Presentation:** The elegant presentation of the chicken saltimbocca makes it ideal for entertaining.
* **Versatile:** Serve it with your favorite side dishes, such as pasta, roasted vegetables, or risotto.
* **Customizable:** Adapt the recipe to your preferences by using different herbs or cheeses.

## Ingredients You’ll Need

* **Chicken Breasts:** Boneless, skinless chicken breasts are the base of this dish. You’ll need about 1.5 to 2 pounds, yielding 4-6 cutlets.
* **Prosciutto:** Thinly sliced prosciutto adds a salty and savory element. Look for good-quality prosciutto for the best flavor. Approximately 4-6 slices, depending on the size of the cutlets.
* **Fresh Sage Leaves:** Fresh sage is essential for the authentic saltimbocca flavor. Don’t substitute dried sage, as it won’t provide the same aroma and taste. You will need 4-6 large leaves or several smaller ones.
* **All-Purpose Flour:** A light dusting of flour helps the chicken brown nicely and also thickens the sauce. About ¼ cup should be sufficient.
* **Olive Oil:** Olive oil is used for searing the chicken. Use extra virgin olive oil for the best flavor, or regular olive oil.
* **Butter:** Butter adds richness and flavor to the sauce. Use unsalted butter to control the saltiness of the dish. About 4 tablespoons are needed.
* **Dry White Wine:** Dry white wine, such as Pinot Grigio or Sauvignon Blanc, adds acidity and complexity to the sauce. Chicken broth can be substituted if you prefer.
* **Lemon Juice:** Fresh lemon juice provides a bright, tangy flavor that balances the richness of the butter and prosciutto. Use about 2 tablespoons.
* **Chicken Broth:** Adds depth of flavor to the sauce. About 1/2 cup is required.
* **Salt and Black Pepper:** To season the chicken and sauce. Use sparingly, as the prosciutto is already quite salty.
* **Optional: Toothpicks:** Help secure the prosciutto and sage to the chicken. You may not need these if the prosciutto is thin and adheres well on its own.

## Equipment You’ll Need

* **Cutting Board:** For prepping the chicken and sage.
* **Sharp Knife:** For slicing the chicken breasts and dicing ingredients.
* **Meat Mallet or Rolling Pin:** For pounding the chicken breasts to an even thickness.
* **Shallow Dishes:** For dredging the chicken in flour.
* **Large Skillet or Frying Pan:** For searing the chicken and making the sauce.
* **Tongs:** For flipping the chicken.
* **Measuring Cups and Spoons:** For accurately measuring ingredients.

## Step-by-Step Instructions

Here’s how to make Sandy’s Chicken Saltimbocca:

**1. Prepare the Chicken:**

* Place the chicken breasts on a cutting board. Using a sharp knife, slice each chicken breast horizontally into two thinner cutlets. This will give you 4-6 cutlets, depending on the size of your chicken breasts.
* Place each chicken cutlet between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ¼ inch. Be careful not to pound the chicken too thin, or it will become dry when cooked.
* Season the chicken cutlets lightly with salt and black pepper. Remember that the prosciutto is salty, so go easy on the salt.

**2. Assemble the Saltimbocca:**

* Place a slice of prosciutto on top of each chicken cutlet.
* Top the prosciutto with one or two fresh sage leaves, depending on their size.
* If necessary, secure the prosciutto and sage to the chicken with a toothpick. Insert the toothpick at an angle to hold everything in place.

**3. Dredge the Chicken:**

* Place the all-purpose flour in a shallow dish.
* Gently dredge each chicken cutlet in the flour, coating both sides lightly. Shake off any excess flour.

**4. Sear the Chicken:**

* Heat the olive oil in a large skillet or frying pan over medium-high heat.
* Once the oil is hot, carefully place the chicken cutlets in the skillet, prosciutto-side down. Be careful not to overcrowd the pan; you may need to cook the chicken in batches.
* Sear the chicken for about 3-4 minutes per side, or until it is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
* Remove the chicken from the skillet and set aside on a plate.

**5. Make the Sauce:**

* In the same skillet, melt the butter over medium heat.
* Add the dry white wine to the skillet and deglaze the pan, scraping up any browned bits from the bottom. This will add flavor to the sauce.
* Let the wine reduce slightly, about 1-2 minutes.
* Add the chicken broth and lemon juice to the skillet. Bring the sauce to a simmer and let it reduce slightly, about 2-3 minutes.
* Taste the sauce and adjust the seasoning with salt and black pepper as needed. Be mindful of the saltiness from the prosciutto.

**6. Assemble and Serve:**

* Return the chicken cutlets to the skillet with the sauce. Turn to coat the chicken on both sides.
* Let the chicken simmer in the sauce for a minute or two to warm through.
* Remove the toothpicks (if used) before serving.
* Serve Sandy’s Chicken Saltimbocca immediately. Spoon the sauce over the chicken and garnish with fresh sage leaves, if desired.

## Tips for Success

* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Use a meat thermometer to ensure that the chicken reaches an internal temperature of 165°F (74°C).
* **Use Good-Quality Prosciutto:** The flavor of the prosciutto is a key component of this dish, so choose a good-quality brand.
* **Fresh Sage is a Must:** Dried sage will not provide the same flavor and aroma as fresh sage.
* **Deglaze the Pan:** Deglazing the pan with white wine is essential for adding flavor to the sauce. Don’t skip this step!
* **Adjust the Seasoning:** Taste the sauce and adjust the seasoning with salt and pepper as needed. Be mindful of the saltiness from the prosciutto.
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the temperature and prevent the chicken from browning properly. Cook the chicken in batches if necessary.
* **Pound the Chicken Evenly:** Pounding the chicken to an even thickness ensures that it cooks evenly.
* **Use a Hot Pan:** Make sure the pan is hot before adding the chicken. This will help it to brown properly.
* **Keep the Sauce Warm:** If you’re not serving the chicken immediately, keep the sauce warm in a separate saucepan over low heat.

## Serving Suggestions

Sandy’s Chicken Saltimbocca pairs well with a variety of side dishes. Here are a few suggestions:

* **Pasta:** Serve it over your favorite pasta, such as spaghetti, linguine, or fettuccine. Toss the pasta with some of the lemon-butter sauce for added flavor.
* **Roasted Vegetables:** Roasted vegetables, such as asparagus, broccoli, or Brussels sprouts, make a healthy and delicious side dish.
* **Risotto:** Creamy risotto is a classic Italian side dish that pairs perfectly with chicken saltimbocca.
* **Mashed Potatoes:** Creamy mashed potatoes are a comforting and satisfying side dish.
* **Salad:** A simple green salad with a light vinaigrette is a refreshing accompaniment to the rich flavors of the saltimbocca.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious sauce.

## Variations and Substitutions

* **Veal Saltimbocca:** For a more traditional version, substitute veal cutlets for the chicken.
* **Turkey Saltimbocca:** Use turkey cutlets instead of chicken for a lighter option.
* **Cheese:** Add a slice of provolone or mozzarella cheese on top of the prosciutto before cooking for a cheesy twist.
* **Herbs:** Experiment with different herbs, such as rosemary or thyme, in addition to or instead of sage.
* **Wine Substitution:** If you don’t have white wine, you can substitute chicken broth or vegetable broth.
* **Gluten-Free:** Use gluten-free flour for dredging the chicken to make this recipe gluten-free.
* **Dairy-Free:** Use olive oil instead of butter to make this recipe dairy-free. You can also use a dairy-free butter substitute.

## Make Ahead Instructions

You can prepare the chicken cutlets ahead of time and store them in the refrigerator until ready to cook. Prepare the chicken as instructed through step 3 (dredging the chicken). Then, place the chicken cutlets in a single layer in an airtight container and refrigerate for up to 24 hours. When ready to cook, proceed with step 4.

The sauce can also be made ahead of time. Prepare the sauce as instructed through step 5. Then, let the sauce cool completely and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat the sauce in a saucepan over medium heat and proceed with step 6.

## Storage Instructions

Store leftover Sandy’s Chicken Saltimbocca in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on portion size and ingredients used)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 10-15 grams

## Sandy’s Chicken Saltimbocca Recipe Card

**Yields:** 4-6 servings
**Prep Time:** 15 minutes
**Cook Time:** 15 minutes

**Ingredients:**

* 1.5-2 lbs boneless, skinless chicken breasts
* 4-6 slices prosciutto
* 4-6 fresh sage leaves
* ¼ cup all-purpose flour
* 2 tbsp olive oil
* 4 tbsp unsalted butter
* ¼ cup dry white wine
* 2 tbsp fresh lemon juice
* ½ cup chicken broth
* Salt and black pepper to taste
* Optional: Toothpicks

**Instructions:**

1. Prepare the Chicken: Slice chicken breasts horizontally into two thinner cutlets. Pound to ¼ inch thickness. Season lightly with salt and pepper.
2. Assemble the Saltimbocca: Place a slice of prosciutto and sage leaf(ves) on each cutlet. Secure with toothpicks if needed.
3. Dredge the Chicken: Lightly dredge each cutlet in flour, shaking off excess.
4. Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken, prosciutto-side down, for 3-4 minutes per side, until golden brown and cooked through (165°F).
5. Make the Sauce: Melt butter in the same skillet. Add white wine and deglaze the pan. Reduce slightly. Add chicken broth and lemon juice. Simmer for 2-3 minutes.
6. Assemble and Serve: Return chicken to skillet, coating with sauce. Simmer for 1-2 minutes to warm through. Remove toothpicks. Serve immediately with sauce.

Enjoy your delicious Sandy’s Chicken Saltimbocca!