How To make Chicken"Saltimbocca"
4 chicken breasts
4 large sage leaves
4 slices prosciutto
flour salt and pepper 4 tablespoons virgin olive oil
4 shallots
thinly sliced
1/2 pound oyster mushrooms :
sliced
1 cup marsala wine
1/2 cup chicken stock
2 tablespoons butter
Lightly pound the chicken breasts to 1/4 inch thick. Season with salt and pepper and lay a sage leaf on each breast. Lay 1 slice prosciutto over each and fold in half like a book. Secure the two sides with a toothpick and dredge whole piece in flour seasoned with salt and pepper. In a 12 inch to 14 inch saute pan, heat oil until just smoking. Add chicken and saute until golden brown on both sides. Add shallots and mushrooms and cook until mushrooms have sweated, about 5 to 6 minutes. Add marsala and chicken stock and cook over high heat until reduced by half. Swirl in
How To make Chicken"Saltimbocca"'s Videos
Chicken Saltimbocca | Everyday Gourmet S9 EP09
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Chicken Saltimbocca Recipe
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Guy Fieri's Chicken Saltimbocca | Food Network
Cook along with Guy as he puts his own spin on this classic Italian dish with a layer of salty, creamy provolone!
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Fieri'd Chicken Saltimbocca
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
2 tablespoons extra-virgin olive oil
8 fresh sage leaves and stems
4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1/4 cup canola oil
4 thin slices prosciutto
4 ounces thinly sliced provolone
1/2 cup dry white wine
1 cup low-sodium chicken broth
6 tablespoons cold unsalted butter, cut into small cubes
2 tablespoons chopped Italian parsley
Directions
Begin by turning the oven to 350 degrees F.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves with stems and let simmer until the sage has crisped and the oil has infused with the sage flavoring, about 2 minutes. Remove the sage and reserve the oil in the skillet.
If you have thick chicken breasts, butterfly them in half. Place the chicken between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound out until an even 1/2-inch-thick. Remove from the plastic and sprinkle each chicken breast with the salt and pepper on both sides. Then dredge in the flour and dust off the excess.
Add the canola oil to the same skillet over medium-high heat with the sage infused olive oil. Working in batches, add the chicken breasts to the skillet, searing on both sides. After 2 to 3 minutes, turn the chicken breasts and brown the other side for 2 minutes. Chop the sage that was crisping with the olive oil and sprinkle on the chicken breasts. Place a single slice of prosciutto on top of each chicken breast and press it down firmly so it sticks. Then add the provolone slices on top. Place in the oven for 5 minutes to melt the cheese. Remove from the oven and set aside.
Deglaze the pan with the white wine and cook over high heat until reduced slightly. Add the chicken broth and simmer until reduced by half. Remove the pan from the heat and add the cold butter cubes. Swirl until the butter has melted completely and the sauce has a sheen to it. Pour the sauce over the chicken and garnish with the parsley.
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Guy Fieri's Chicken Saltimbocca | Food Network
Chicken Saltimbocca - NoRecipeRequired.com
Chicken Saltimbocca is one of those chicken recipes that seem really elegant and fancy, and it is, but it's really quite simple to make. Here I show you how to take some boneless chicken breasts, lay a thin layer of prosciutto on the top, along with a few leaves of fresh sage. Pan seared, in a bit of olive oil, the prosciutto forms a delicious, salty crust that helps flavor the whole piece of chicken.
For the full write up head over to my website at
For the best cooked chicken, follow my tips for cooking boneless chicken breasts, and browse through all my chicken recipe & technique posts, at the two links below.
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EASY Chicken Saltimbocca Recipe by Pasquale Sciarappa
Pasquale Sciarappa from OrsaraRecipes makes Chicken Saltimbocca.
Filmed live on September 17th 2023.
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Chicken Saltimbocca - Recipe by Laura Vitale - Laura in the Kitchen Episode 203
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