Chicken Saltimbocca

Looking for the perfect dish for New Year’s Eve?  This might be the one! Kids and adults alike enjoy Chicken Saltimbocca at our house…the crispy prosciutto, the melty cheese, and the savory sauce combine to make a dish that truly “jumps in the mouth.” That’s what “saltimbocca” means in Italian. Yes, I looked it up.

And, to seal the deal, all this deliciousness can be yours in less than thirty minutes…even including the side dishes.

Saltimbocca-ChaosServedDail

Chicken Saltimbocca
  • 4- (6 oz) boneless, skinless chicken breasts
  • ¼ cup flour
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • 16 sage leaves, ½ of them slivered, ½ whole
  • ½ cup dry vermouth
  • ½ cup chicken stock
  • 4 slices prosciutto, very thin
  • ½ cup shredded mozzarella
  • 4 tbsp Parmesan, shredded
  • More sage leaves for garnish, if desired

1. Preheat oven to 350 degrees.

2. Cut each chicken breast in half horizontally to create 8 thin cutlets. To do this, place the breast flat on a cutting board, and pressing down with left hand, slice through the center with a very sharp knife using your right hand.

3. Heat a large skillet over medium high heat. Add 1 Tbsp butter and 1 Tbsp olive oil. Combine flour, salt, and pepper in a shallow dish and dredge the chicken in it. Saute ½ the chicken in the butter/olive oil, three minutes per side, and remove to a baking sheet. Repeat with remaining chicken.

4. Top each cutlet with ½ slice prosciutto, 1 sage leaf, and 1 Tbsp shredded mozzarella. Bake in preheated oven for 10 minutes, while you prepare the sauce.

5. To the skillet, add the vermouth and chicken broth, and bring to a boil. Cook until it reduces by about half, stirring to get up all those yummy browned bits.

6. When the chicken is cooked through, remove from oven. To serve, drizzle with the sauce and sprinkle with Parmesan. If you’d like, garnish with a fresh sage leaf.

Click here for the printable recipe

On the side, we like gnocchi sauteed in 1 Tbsp butter and 1 Tbsp olive oil, sprinkled with seasoning salt, along with steamed green beans drizzled with lemon juice and a bit of olive oil, then a bit of salt and quite a lot of freshly ground black pepper.

There you have it…a meal fit for a celebration, in no time at all!

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  1. Pingback: [BLOCKED BY STBV] Butternut Squash, Quinoa, and Pork Stew {& a Menu} | Chaos Served Daily

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