Chicken Saltimbocca
CHICKEN SALTIMBOCCA WITH PROSCIUTTO, PROVOLONE AND SAGE. This classic Roman speciality has become a popular dish in Italy and many parts of the world.
Originally made with veal, it can also be made with chicken or pork.
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Chicken Saltimbocca - Recipe by Laura Vitale - Laura in the Kitchen Episode 203
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Chicken Saltimbocca recipe with Meadowland
Chicken Saltimbocca recipe with Meadowland
The classic dish of Saltimbocca of chicken, this time using Meadowland as an alternative to butter. The dish is cooked by Mat Bolanovsky, head chef at Clayton Hotel in Gallway, Ireland. In this recipe Mat uses Meadowland to create the sage, butter-style sauce.
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Chicken Saltimbocca with Garlic Spinach | Easiest Method!
This delicious chicken saltimbocca with garlic spinach is the perfect weeknight meal! I'm always cooking for my family so most of these recipes are geared towards prepping multiple pounds of chicken breasts and making that job streamlined and more efficient. Setting up all the prosciutto, sage, and flour-coated chicken on parchment paper is the easiest method I know of for preparing chicken saltimbocca! I hope you enjoy this classic Italian recipe!
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Delicious Authentic Chicken Saltimbocca Recipe
This delicious chicken saltimbocca with white wine garlic sauce is the absolute perfect weeknight meal or entertaining recipe for your guests that comes together in under 30 minutes.
Ingredients for this recipe:
• 5 7-9 ounce chicken breasts, sliced in half width wise
• 1 tablespoon + 1 teaspoon finely minced fresh sage
• 10 slices prosciutto ham
• 10 fresh sage leaves
• 1 cup all-purpose flour
• ¼ cup olive oil
• ½ small diced shallot
• 2 finely minced cloves of garlic
• ½ cup dry white wine, like chardonnay
• 1 ½ cups chicken stock
• 1 tablespoon unsalted butter
• 1 teaspoon finely minced fresh parsley
• sea salt and pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 18 minutes
Procedures:
1. Pound each sliced chicken breast until it is ½” to ¾” thick.
2. Season both sides with salt and pepper and then evenly sprinkle on the 1 tablespoon of fresh sage.
3. Press a piece of prosciutto ham onto each pounded out chicken breast covering it.
4. Next, place a fresh sage leaf into the center of the prosciutto ham on the chicken and press it in to stick. Set aside.
5. In a bowl or pan mix together the flour, salt and pepper, and lightly dredge each chicken saltimbocca in the flour and pat off any excess and set aside.
6. Add the olive oil to a large saute pan over medium heat and cook the saltimbocca in batches prosciutto ham side down first for 2 ½ to 3 minutes per side or until browned and cooked through out.
7. Set the cooked chicken saltimbocca aside and add the shallot and garlic to the pan and saute for 1 to 2 minutes.
8. Deglaze with white wine and cook until it’s au sec or almost gone.
9. Pour in the chicken stock and cook over high heat for 3-4 minutes or until it becomes a thin gravy.
10. Finish with butter, 1 teaspoon sage, parsley, salt and pepper.
11. Serve the pan sauce over top of the cooked chicken saltimbocca.
CHEF NOTES:
• Use a 7-9 ounce boneless skinless chicken breast
• You can absolutely serve it with whatever side you’d like so feel free to get creative.
• REHEATING YOUR CHICKEN SALTIMBOCCA To reheat the chicken saltimbocca simply place back in a pan with some of the pan sauce, cover and cook in the oven for 10 minutes at 350°.
• STORING AND FREEZING CHICKEN SALTIMBOCCA: Chicken saltimbocca will hold in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and let thaw in the refrigerator before using.
HOW TO MAKE: Chicken Saltimbocca #shorts
Chicken Saltimbocca ???? Easy, fast, and delicious! See below for recipe.
Ingredients:
- 4 chicken breasts
- Salt and freshly ground pepper
- 4 thin slices prosciutto
- 4 large sage leaves
- All-purpose flour, for dusting
- 2 tbsp extra-virgin olive oil
- 4 tbsp unsalted butter
- 1/2 cup of Marsala wine
* toothpicks can be used to help sage leaf adhere to the chicken
Start by seasoning chicken with salt and pepper. Dust one side of the chicken with flour and shake off the excess. Top with a slice of prosciutto and sage leaf on each breast. Then, dust the butter in flour. Next, heat a large skillet. Add oil and 2 tablespoons of butter. Place the chicken breasts, prosciutto side down, and cook over high heat for 1-2 minutes, then flip and cook for another 3-4 minutes. Add Marsala wine and cook over high heat until reduced by half, then add remaining butter. Serve the chicken and pour sauce on top.
Serves 4
#recipe #chickenrecipe