Chicken Saltimbocca Recipe

Chicken breasts: Boneless and skinless, these provide the base for the dish.

Prosciutto: Thin slices of dry-cured ham that add a savory, salty flavor.

Fresh sage: Aromatic herb that pairs beautifully with chicken and prosciutto.

White wine: Adds acidity and depth to the sauce.

Chicken broth: Low sodium to control the saltiness of the dish.

Olive oil: Used for cooking the chicken to a golden brown.

Butter: Adds richness to the sauce.

Salt: Enhances the overall flavor.

Freshly ground black pepper: Adds a touch of heat and complexity.

When pounding the chicken breasts to an even thickness, place them between two sheets of plastic wrap or parchment paper. This not only prevents the meat from tearing but also makes for easier cleanup. Additionally, when wrapping the chicken with prosciutto, ensure the prosciutto is tightly secured around the chicken to keep the sage leaves in place and to help the prosciutto crisp up nicely during cooking.

• chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good alternative to chicken.

• prosciutto - Substitute with bacon: Bacon provides a similar salty and savory flavor, though it is slightly more robust.

• fresh sage - Substitute with dried sage: Dried sage can be used in smaller quantities to provide a similar earthy flavor.

• white wine - Substitute with chicken broth: Chicken broth can add depth of flavor without the alcohol content.

• low sodium chicken broth - Substitute with vegetable broth: Vegetable broth offers a similar savory base and is suitable for those avoiding meat products.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good cooking oil.

• butter - Substitute with ghee: Ghee provides a rich, buttery flavor and has a higher smoke point, making it ideal for cooking.

• salt - Substitute with kosher salt: Kosher salt has a similar taste but is less processed and often preferred for its texture.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile, often used in lighter-colored dishes.

• Allow the chicken saltimbocca to cool to room temperature before storing. This prevents condensation from forming, which can make the dish soggy.
• Transfer the cooled chicken to an airtight container. If stacking pieces, place a sheet of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3 days. The prosciutto may lose some of its crispiness, but the flavors will meld beautifully.
• For longer storage, wrap each piece of chicken saltimbocca tightly in plastic wrap, then place in a freezer-safe bag or container. This helps to prevent freezer burn and maintain the dish's quality.
• Label the container with the date to keep track of freshness. Chicken saltimbocca can be frozen for up to 2 months.
• To reheat, thaw the chicken in the refrigerator overnight if frozen. This ensures even reheating and prevents the prosciutto from becoming too chewy.
• Heat a skillet over medium heat and add a small amount of olive oil. Reheat the chicken gently, turning occasionally, until warmed through. This method helps to retain the dish's texture and flavor.
• Alternatively, reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Cover with foil to prevent drying out.
• If the sauce has thickened too much during storage, add a splash of chicken broth or white wine while reheating to restore its consistency.
• Serve the reheated chicken saltimbocca with a fresh side of vegetables or a light salad to complement the rich flavors.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken saltimbocca in an oven-safe dish and cover it with aluminum foil to keep it moist. Heat for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C). This method ensures even heating and maintains the dish's flavors and textures.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil or butter. Place the chicken saltimbocca in the skillet and cover it with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed through. This method helps to keep the prosciutto crispy.

• Microwave Method: Place the chicken saltimbocca on a microwave-safe plate and cover it with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This is the quickest method but may slightly alter the texture of the prosciutto.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken saltimbocca in a vacuum-sealed bag and immerse it in the water bath for about 30 minutes. This method preserves the dish's moisture and texture exceptionally well.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken saltimbocca in the air fryer basket and heat for about 5-7 minutes. This method helps to keep the prosciutto crispy while reheating the chicken evenly.

• Meat mallet: Used to pound the chicken breasts to an even thickness, ensuring they cook evenly.

• Skillet: Essential for cooking the chicken and making the sauce. A medium-high heat skillet will give the chicken a nice golden brown color.

• Tongs: Handy for flipping the chicken breasts without piercing them, which helps retain their juices.

• Measuring cup: Used to measure the white wine and chicken broth accurately.

• Wooden spoon: Ideal for scraping up the browned bits from the bottom of the skillet when adding the white wine.

• Cutting board: Provides a stable surface for seasoning and wrapping the chicken breasts.

• Knife: Necessary for trimming any excess fat from the chicken breasts and for general prep work.

• Small bowl: Useful for holding the sage leaves and prosciutto slices, keeping your workspace organized.

• Plate: Needed to set aside the cooked chicken temporarily while you prepare the sauce.

• Stove: The primary heat source for cooking the chicken and reducing the sauce.

Prepare ingredients ahead: Pound the chicken breasts and season them in advance to save time during cooking.

Use pre-sliced prosciutto: Buying pre-sliced prosciutto can save you the hassle of slicing it yourself.

Organize your workspace: Have all your ingredients and utensils ready before you start cooking to streamline the process.

Simultaneous tasks: While the chicken is cooking, prepare the sauce ingredients to save time.

Quick cleanup: Use parchment paper or a silicone mat to pound the chicken and minimize mess.