Chicken Saltimbocca Recipe

Chicken Saltimbocca Recipe | Geoffrey Zakarian

Skill Level: Easy

Serves: 4 portions

Nutritional Information Per Serving
Serving Size: 1/4 of recipe
Calories: 363
Total Fat: 21g
Saturated Fat: 9g
Carbohydrates: 16g
Dietary Fiber: 2g
Sugar: 2g
Protein: 25g
Cholesterol: 100mg
Sodium: 561mg

Total Time: 55 minutes
Active Time: 30 minutes

The title of this dish comes from the Italian phrase saltare in bocca, meaning "jump in the mouth." Originating in Rome, this classic is celebrated for simple home preparation. Some versions add fontina for richness, but this recipe highlights crispy prosciutto, fragrant sage, and a bright pan sauce.

Ingredients

• Two boneless, skinless chicken breasts (6 oz each), flattened to an even 1/2-inch thickness
• Kosher salt and freshly ground black pepper
• 4 fresh sage leaves
• 4 thin slices prosciutto
• 1/3 cup all-purpose flour
• 1 to 2 tablespoons olive oil
• 4 tablespoons unsalted butter, cold and cut into pieces
• 4 garlic cloves, smashed
• 1 small shallot, finely chopped
• 3 tablespoons capers, chopped
• 1/3 cup white wine
• 1 cup chicken stock
• 1/2 cup fresh parsley, chopped, plus more for topping
• Juice of half a lemon

Instructions

1. Season both sides of the chicken breasts generously with salt and pepper.
2. Place two sage leaves on top of each chicken breast. Wrap two slices of prosciutto diagonally over each breast so the ends tuck beneath and the surface is fully covered.
3. Put the flour on a shallow plate and lightly coat the front and back of each wrapped chicken breast; set aside on a plate or rack-lined tray.
4. Heat a heavy 12-inch skillet over medium-high and add the olive oil, 2 tablespoons butter, and the smashed garlic. Place the chicken in the skillet prosciutto-side down and sear until golden, about 56 minutes. Turn and cook until the prosciutto is crisp and a digital thermometer registers 160F, about 6 minutes longer.
5. Transfer the chicken to a plate and let it rest while you make the sauce.
6. Add the shallot and chopped capers to the skillet and cook for 2 minutes. Pour in the wine and chicken stock and simmer until reduced by half, about 15 minutes. Remove from heat and whisk in the remaining 2 tablespoons butter, chopped parsley, and lemon juice. Taste and season with salt and pepper if needed.
7. Slice or leave the chicken whole, drizzle with the pan sauce, and garnish with additional parsley before serving.