Chicken Saltimbocca
WOW your guests with this easy yet elegant Chicken Saltimbocca! Pan-fried Prosciutto, sage and chicken breasts served with buttery wine sauce
Video
Ingredients
- 3 (1kg / 2.2lb) single boneless & skinless chicken breast (NOTE 1)
- salt and freshly ground black pepper (for seasoning)
- 6 prosciutto slices (NOTE 2)
- 12 sage leaves
- ¾ cup (115gm / 4oz) plain or all purpose flour (NOTE 3)
- ¼ cup (60ml / 2floz) mild or light olive oil
FOR THE SAUCE
- 40gm / 1.4oz unsalted butter
- 2 garlic cloves (minced)
- 1 (50gm / 1.7oz) shallot or eschalot / French shallot (finely chopped) (NOTE 4)
- ⅓ cup (80ml / 2.7floz) dry white wine (NOTE 5)
- 1 cup (250ml / 8.5floz) salt reduced or low sodium chicken stock
- salt and pepper to taste
Instructions
- Cut each of the 3 chicken breasts lengthwise to get 6 thinner slices. Place plastic wrap or baking/parchment paper over the chicken and then use a mallet to tenderise and flatten the slices. Lightly season chicken all over with salt and pepper.
- Put chicken on a chopping board, cut side up, and top each piece with a slice of prosciutto. Place two sage leaves over the prosciutto and secure them using toothpicks or skewers. Carefully coat chicken in flour and shake off any excess.
- Heat a large frying pan with oil over medium-high heat. Place the chicken in the pan, with the prosciutto and sage side facing downward. Fry for 2 to 3 minutes per side or until browned and fully cooked. You may need to fry the chicken in 2 to 3 batches. Transfer the cooked chicken to a plate, then cover loosely with foil.
- If there's too much oil left in the pan, take some out and leave only a thin coating. Melt butter in the same pan over medium heat, then add garlic and shallot. Saute for two minutes, then pour in the wine and cook until the alcohol smell disappears. Add in chicken stock, then increase the heat to high to reduce the sauce for 4 to 5 minutes (this a thin sauce, so it won't thicken). Taste the sauce and add salt and pepper to your liking if needed. Ensure not to over-season the sauce because the prosciutto is salty.To serve, carefully remove the skewers from the chicken and pour the sauce over it.
Notes
(NOTE 1) Chicken breast - You'll need 3 single medium-sized skinless and boneless chicken breast. Once sliced lengthwise, there will be 6 pieces of chicken.
(NOTE 2) Prosciutto is a thin, delicate, and salty Italian-style ham. You can find prosciutto at supermarkets or delis.
(NOTE 3) Plain flour (All-purpose flour) doesn't have salt or leavening agents like baking powder.
(NOTE 4) Shallots (eschalots or French shallots) have a milder and sweeter flavour compared to regular onions. They're typically smaller and have a brownish-red or purple skin. If shallots are unavailable, you could use red or yellow/brown onions as a substitute.
(NOTE 5) Dry white wine - Any inexpensive white wine will do, but if possible, opt for a 'dry' white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio as they're less sweet. If you want to remove the wine, replace it with equal parts of chicken stock or broth.
Leftovers - Allow the chicken and sauce to cool completely at room temperature, then transfer into an airtight container and store in fridge for up to 3 days.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 ServingCalories: 650kcalCarbohydrates: 26gProtein: 59gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 189mgSodium: 412mgPotassium: 1098mgFiber: 1gSugar: 1gVitamin A: 331IUVitamin C: 4mgCalcium: 32mgIron: 3mg