How To make Chicken Saltimbocca
1 tb Ground black pepper
1/2 c Buttermilk
2 Boneless chicken breasts
- each split in half 4 sl Ham
8 Fresh sage leaves; -=OR=-
1 ts -Dried Sage
1/2 c Flour
2 c Cooking oil
COMBINE PEPPER AND BUTTERMILK in a bowl or glass pie dish large enough to hold the chicken in one layer and set aside. Place the flour on a plate and set aside. Place a slice of ham under the skin of the chicken and place 2 sage leaves or some dried sage inside. Place the breasts in the buttermilk and place in the refrigerator for 20 minutes. Turn the breasts over and let sit another 20 minutes. Heat a 1-inch depth of oil in a heavy skillet to 375F. Oil is hot enough for frying when a droplet of water bubbles and
dances across the surface. Remove the chicken from the refrigerator, remove from the marinade and wipe off excess buttermilk. Dust the breasts on both sides with flour and place in the hot oil. Cook about 6 minutes, turn and cook until a golden brown crust forms, about another 6 to 8 minutes. Remove the breasts and drain on an absorbent towel. Serve immediately.
How To make Chicken Saltimbocca's Videos
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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Chicken Saltimbocca Recipe
Today I would like to share with you my Chicken Saltimbocca Recipe.
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Chicken Saltimbocca | Everyday Gourmet S9 EP09
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Juicy Chicken Saltimbocca Made with Thighs
An Italian dish normally made with veal but works equally as well with chicken thighs. This version is braised with Marsala wine and white wine. The sauce is thickened with a little butter and the flavors are truly to die for. A marriage made in heaven! Enjoy it with a nice white wine such as a Riesling to match the sweetness of the sauce, or if you prefer reds, than a light red such as a Gamay or Pinot Noir, even a Rose will go very well. If wine is not your thing, see my substitute guide below.
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how to make GREAT CHICKEN SALTIMBOCCA...both ways (saltimbocca alla romana)
There are 2 ways to make great saltimbocca, one rolled like involtini, and one that's flat and crispy. Today we make both of them.
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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.