Chicken Saltimbocca Recipe

Introduction

Chicken Saltimbocca is a classic Italian dish that combines tender chicken breasts with fresh sage and savory pancetta. This flavorful, elegant meal is surprisingly easy to prepare and perfect for a weeknight dinner or special occasion.

Ingredients

• 2 chicken breasts, boneless and skinless
• 1 teaspoon Kosher salt
• 1/2 teaspoon coarse ground black pepper
• 4 leaves fresh sage
• 8 slices pancetta
• 4 tablespoons flour
• 1/4 cup olive oil
• 1 shallot, minced
• 1 cup chicken broth
• 2 tablespoons butter
• 2 tablespoons parsley, minced

Instructions

1. Step 1: Butterfly the chicken breasts into four pieces, then pound each piece to an even thickness using a kitchen mallet.
2. Step 2: Season the chicken pieces evenly with Kosher salt and black pepper.
3. Step 3: Mince the fresh sage leaves and sprinkle them over the chicken pieces. Wrap each piece of chicken with two slices of pancetta.
4. Step 4: Pour the olive oil into a large skillet and heat over medium heat.
5. Step 5: Dredge each chicken piece in flour, shaking off any excess, then place them in the hot skillet.
6. Step 6: Cook the chicken for about 4 minutes on each side until golden brown and cooked through, then remove the chicken and set aside.
7. Step 7: Add the minced shallots to the skillet and cook for 1 minute until translucent.
8. Step 8: Pour in the chicken broth, bring to a boil, and let it reduce by half to concentrate the flavors.
9. Step 9: Return the chicken to the skillet along with the butter. Spoon the sauce over the chicken and sprinkle with minced parsley before serving.

Tips & Variations

• For a richer flavor, substitute pancetta with prosciutto or thinly sliced ham.
• If fresh sage is unavailable, dried sage can be used, but use sparingly as it has a stronger flavor.
• Serve over cooked pasta, risotto, or a fresh green salad to complete the meal.

Storage

Store leftover Chicken Saltimbocca in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the texture and flavor. Avoid microwaving to prevent the pancetta from becoming rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless and skinless chicken thighs can be used for a juicier and more flavorful result, but cooking times may vary slightly.

Is it necessary to pound the chicken?

Pounding the chicken ensures even cooking and helps the meat stay tender, so it is recommended for the best results.

Chicken Saltimbocca Recipe

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4.4 from 52 reviews

A classic Italian dish, Chicken Saltimbocca features tender chicken breasts layered with fresh sage and wrapped in savory pancetta, pan-seared to perfection and finished with a rich shallot and chicken broth sauce. This flavorful meal is quick to prepare and perfect served over pasta or a fresh green salad.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 2 boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 4 fresh sage leaves, minced
• 8 slices pancetta

Coating and Cooking

• 4 tablespoons flour
• 1/4 cup olive oil

Sauce

• 1 shallot, minced
• 1 cup chicken broth
• 2 tablespoons butter
• 2 tablespoons minced parsley

Instructions

1. Prepare Chicken: Butterfly the chicken breasts into four pieces by slicing them horizontally to create thinner cutlets, then pound each piece evenly with a kitchen mallet to ensure uniform thickness for even cooking.
2. Season and Assemble: Season each chicken piece with kosher salt and black pepper. Mince the fresh sage and sprinkle it evenly over the chicken. Wrap each piece with two slices of pancetta, securing the savory flavors around the chicken.
3. Coat Chicken: Dredge each wrapped chicken piece lightly in flour, shaking off any excess to avoid clumping, which will help create a light crust when cooked.
4. Sear Chicken: Heat olive oil in a large skillet over medium heat. Add the coated chicken and cook for about 4 minutes on each side until the pancetta is crispy and the chicken is thoroughly cooked, with an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside.
5. Make Sauce: In the same skillet, add minced shallots and cook for 1 minute until they become translucent and fragrant. Pour in the chicken broth, increase heat to bring it to a boil, then reduce heat to simmer and allow the broth to reduce by half, concentrating the flavors.
6. Finish and Serve: Return the chicken to the skillet with the reduced sauce, add butter for richness, and sprinkle minced parsley on top. Spoon the sauce over the chicken to keep it moist and flavorful. Serve immediately over your choice of pasta or a fresh green salad for a complete meal.

Notes

• Pounding the chicken to an even thickness ensures quick and even cooking.
• Adjust seasoning as needed depending on the saltiness of pancetta used.
• Keep an eye on the sauce while reducing to avoid burning or over-thickening.
• Chicken saltimbocca pairs excellently with simple sides like steamed vegetables or garlic mashed potatoes if you prefer over pasta or salad.
• For a gluten-free option, substitute the flour with a gluten-free flour blend or cornstarch.

Keywords: Chicken Saltimbocca, Italian Chicken Recipes, Pan-Fried Chicken, Sage Pancetta Chicken, Quick Italian Dinner