What is Chicken Saltimbocca? An Italian Classic Made Easy

Chicken saltimbocca is a delicious Italian chicken dish that is made with just a handful of ingredients but boasts complex flavors. The name “saltimbocca” literally means “jump in the mouth” in Italian, which perfectly describes how tasty this chicken recipe is!

We’ll talk about the history of chicken saltimbocca, its main ingredients, and how to make it. With these easy step-by-step instructions, you can make this restaurant-quality meal at home.

A Brief History of Saltimbocca

Saltimbocca originated in Rome, Italy, likely sometime in the mid-1800s The traditional version was made with veal cutlets, but chicken saltimbocca has become a popular adaptation

The original saltimbocca alla Romana (Roman-style saltimbocca) involved wrapping thin slices of veal with prosciutto and sage. The flavors complement each other beautifully, with the savory prosciutto aromatic sage, and succulent veal coming together to create a dish that literally jumps (or “saltim”) in your mouth (“bocca”).

While veal is traditional, chicken breasts or cutlets are commonly used nowadays to make the recipe more accessible. Chicken saltimbocca is simpler to prepare at home yet still captures the essential flavors of the iconic Roman dish.

Key Ingredients in Chicken Saltimbocca

Chicken saltimbocca has a short ingredient list, but each item adds considerable flavor. Here are the key components:

• Chicken breasts or cutlets: To make thin cutlets that cook quickly and stay moist, boneless, skinless chicken breasts are sliced lengthwise. Pound to an even 1⁄4 inch thickness.

• Prosciutto: Dry-cured Italian ham adds a salty, slightly sweet meaty flavor as it crisps up. Use very thin slices.

• Sage: Fresh sage leaves add woodsy, citrus-like flavor notes and create an elegant presentation.

• Flour: Lightly coats the chicken to seal in juices and helps thicken the sauce.

• Olive oil: Adds richness when pan-frying the chicken. Use high-quality extra virgin.

• White wine: Deglazing the pan with a dry white wine like Pinot Grigio builds flavor.

• Broth: Chicken or vegetable broth adds moisture and body to the sauce.

• Butter or ghee: Optional, but creates a silky sauce.

• Lemon juice: Brightens up the savory flavors.

• Parsley: Fresh chopped parsley adds an authentic Italian flair.

How to Make Chicken Saltimbocca Step-By-Step

Making restaurant-quality chicken saltimbocca at home is easy! Here are simple step-by-step instructions.

Get the chicken ready by cutting the chicken breasts into thin cutlets or butterfly shapes. Gently pound to 1⁄4 inch thickness. Pat dry and season both sides with salt and pepper.

Sage and prosciutto: Put a fresh sage leaf on top of each cutlet and then a thin slice of prosciutto. Lightly press the prosciutto to stick.

Cook the cutlets: Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken cutlets, prosciutto side down. Cook 3 minutes then flip and cook another 2-3 minutes until chicken is cooked through. Transfer to a plate.

Make the pan sauce: Add minced shallots to the skillet and cook 1-2 minutes until softened. Stir in flour and cook 1 minute more. Whisk in wine, scraping any browned bits, and broth. Simmer until reduced slightly.

Finish the sauce: Remove pan from heat and whisk in butter, lemon juice and parsley. Return chicken and any juices to pan and let sit 1 minute to reheat.

Serve: Place chicken on plates with the crispy prosciutto and sage showing. Spoon pan sauce over the top. Enjoy!

Tips for Making the Best Chicken Saltimbocca

Here are some helpful tips to ensure your chicken saltimbocca tastes sensational:

• Use fresh, not dried, sage – its flavor really makes the dish.

• Be sure to deglaze the pan with wine to get all the browned flavorful bits.

• Cook over medium-high heat for crispy prosciutto without overcooking the chicken.

• For extra luxury, swirl in a tablespoon of cream along with the butter.

• Serve with roasted vegetables, creamy polenta, or pasta to balance the richness.

• Garnish with extra chopped parsley or lemon wedges for a pop of color.

Simple Variations

The basic recipe comes together quickly, but here are some easy ways to put your own spin on chicken saltimbocca:

• Use lemon juice instead of white wine for a brighter flavor.

• Add garlic to the pan sauce or use marsala wine for a more robust depth.

• Top with mozzarella and broil just until melted for added cheesiness.

• For a restaurant-worthy plate, serve alongside sautéed spinach and roasted potatoes.

• Try thinly sliced veal cutlets or pork tenderloin for the classic Roman approach.

• For a lighter option, make it without flour or butter in the sauce.

Cooking and Serving Tips

Chicken saltimbocca comes together in under 30 minutes, making it a great weeknight dinner. Here are some serving tips:

• It’s best to serve saltimbocca immediately while everything is hot and the prosciutto is still crispy.

• If reheating leftovers, do so gently in the skillet to preserve texture.

• Let chicken rest at least 5 minutes before slicing for juicy, tender meat.

• Use a sharp knife and slice on the bias for the most elegant presentation.

• Chicken saltimbocca pairs nicely with Italian wines like Chianti, pinot grigio, or Chardonnay.

• Serve with crusty bread to soak up the delicious pan sauce.

Why You’ll Love Chicken Saltimbocca

Chicken saltimbocca has so much going for it. Here’s why it makes a fantastic dinner choice:

• It looks impressive but couldn’t be easier to make at home.

• The combination of Italian flavors is outstanding.

• It delivers a satisfying mix of crispy, salty, savory, and bright.

• Thin cutlets mean quick cooking so it works for busy nights.

• Kids will love the crispy prosciutto “bacon” topping.

• The pan sauce takes this chicken to restaurant-quality.

So for an easy yet impressive Italian-inspired dish, chicken saltimbocca has it all! With its short ingredient list, big flavors, and quick cook time, this will become a regular in your weeknight dinner rotation.

Frequently Asked Questions

What does saltimbocca mean?

Saltimbocca literally means “jump in the mouth” in Italian, referring to the explosion of flavors in each bite.

What is traditional saltimbocca made of?

The classic Roman version uses thin slices of veal topped with prosciutto and sage. Chicken or pork are common substitutions.

What kind of chicken is best?

Thin chicken breasts or cutlets work best. Slice breasts horizontally and pound to 1/4 inch thickness.

Can I make it without alcohol?

Yes, use chicken or vegetable broth instead of white wine. The wine adds nice depth but chicken stock works too.

Can I make ahead?

You can prep the cutlets in advance but the dish is best cooked and enjoyed right away when everything is hot and crispy.

What sides go well with it?

Roasted vegetables, sautéed greens, creamy polenta, pasta, or a fresh green salad complement it nicely.

Is saltimbocca easy to make?

Yes! With common ingredients and 30 minutes cook time, it’s easy for a weeknight yet impressive enough for company.

Chicken saltimbocca takes simple ingredients and transforms them into a sophisticated Italian classic in minutes. With its foolproof method, big flavors, and elegant presentation, this saucy chicken dish is sure to become a favorite!