Jazz up your weeknight dinners with this Chicken Prosciutto Saltimbocca – easy, tasty, and delicious.
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If I could pick a favorite dish of all time, Italian food probably ranks the highest. And if you ask me why. Simple enough. I love pasta and comfort food. And just like any Italian comfort food, chicken prosciutto saltimbocca has all the components that come together in a symphony of flavors in one bite. And this chicken recipe is even better because it only takes 20 minutes to make.
Well today, I’m going to share a recipe from 20-minute Italian by Andrea Soranidis of the Petite Cook. If you’re into Italian dishes, you should add this book to your library. The book has 75 quick Italian classic recipes (20-minutes meals) without all the fuss.
Some of my favorite recipes from this book include:
- Creamy Pumpkin Soup with Fried Sage and Amaretti
- Shiitake Mushroom, Pumpkin & Rosemary Risotto
- Sicilian Pasta Alla Norma
- Easy Awesome Beer Turkey Meatballs
- Mushroom & kale Frittata Crepes
What is chicken saltimbocca
If you aren’t familiar with Saltimbocca, the word means “jump in the mouth” in Italian which described how amazing this dish is. But, as much as I love this chicken saltimbocca recipe, I hate to admit this is not the prettiest dish ever. It’s hard to take a good photo of this prosciutto-wrapped chicken recipe, so I end up eating one bite after each shot. Ooops.
For a stronger flavor, you can replace fresh sage leaves with fresh rosemary.
How to make chicken saltimbocca
This chicken prosciutto saltimbocca recipe is a classic dish that utilizes pantry staples with just a few key ingredients; however, the traditional version is usually made with veal instead of chicken breasts. So, here’s how to make this. First, pound the chicken until it gets thin, and rolled up with a slice of prosciutto and fresh sage leaves (or rosemary for a stronger flavor, and cooked in a buttery white wine sauce in a large skillet over medium-high heat. Depending on the thickness of each chicken, it may take 3-5 minutes per side of the chicken to cook this.
What to serve with chicken saltimbocca
I enjoy having mine with a side of roasted vegetables, over a bed of salad, or pasta. Here are some ideas:
- 5-minute Beet Vinaigrette. 5-Minute Beet Vinaigrette. Made out of beetroot, combined with a bit of tang from the lemon, dressed in olive oil! A light and delicious dressing that is perfect for your everyday salad.
- Sauteed Brussels Sprouts. These little guys are endlessly riffable. Throw in chili flakes, cumin seeds, fresh oregano, or any other flavors you love.
- Sheet Pan Cauliflower Gnocchi and Roasted Vegetables. The easiest and crispy trader joe’s cauliflower gnocchi made in the oven in just under 30 minutes. A healthy meal that is so easy to throw together!
- Italian Pasta Salad. A simple yet easy dish to make for those hot summer days. This Italian Pasta Salad is perfect as a side or adds some grilled chicken to make it a delicious meal.
Saltimbocca is one of those dishes that is so easy to make and gives a restaurant-quality result! Now, can somebody pass me the red wine, please?
Chicken Prosciutto Saltimbocca
Ingredients
- 2.5 tablespoons 20 gr all-purpose flour, preferabbly organic
- 4 3.5 ounce thin chicken breast cutlets
- 4 slices Parma prosciutto
- 4 large fresh sage leaves
- 3 tablespoons 45 ml extra-virgin olive oil
- Freshly cracked black pepper
- 1 tablespoon 15 gr butter
- A splash of white wine
Instructions
- Arrange the flour in a shallow dish. Dip each chicken cutlet into the flour and coat evenly, then shake off the excess and arrange the cutlets on a chopping board. Gently layer a slice of Parma prosciutto onto eact cutlet, top with a sage leaf and secute with a cocktail stick.
- Heat the extra-virgin olive oil in a large nonstick frying pan over medium heat. Add the chicken cutlets in a single layer, ham side down. Sear the chicken cutlets for 2 minutes, until the bottom is colored and crispy. Flip the chicken cutlets, and season with pepper. Continue searing for 3 more minutes, until the bottom is browned and the chicken is cooked through. Remove from the pan, arrange the chicken saltimbocca on a plate and cover with foil to keep warm.
- Add the butter to the pan and cook until foamy. Pour in the wine and shake the pan vigorously until the sauce reached a velvety consistency. Divide the chicken saltimbocca between four plates, pour the sauce on top and serve immediately.
Healing Tomato says
I love one pan and skillet meals because they make life so much easier. Your recipe is the delicious and so convenient.
Katie says
Love how flavorful and delicious this is! My family loved it too.
Lathiya says
I love such easy and simple dishes. Glad to find that this can be done in 20 minutes. The chicken prosciutto looks absolutely delicious.