Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months. Once it has reduced by about half, add the butter and sage before returning the chicken and spooning the sauce over it. Remove the chicken and deglaze the skillet with the wine and stock. Cook for about 3 minutes before flipping and cooking another 3 minutes. Heat oil over medium-high heat and add chicken. Wrap each piece of chicken with 2 sage leaves and two slices of prosciutto then dredge in the flour, shaking off any excess. While wine is a favorite of mine in the sauce, you can just use more chicken stock instead.If you don't have prosciutto, you can use ham, salami, pancetta or bacon instead.While I'm a fan of chicken saltimbocca, you can substitute chicken with veal which is very traditional.Like any meal, you can mix up some of the ingredients for this chicken saltimbocca recipe. Wine - you want a dry wine like Chardonnay or Sauvignon Blanc as it contributes to the flavor of the sauce.Prosciutto - this cured ham not only adds flavor and an explosion of saltiness, but it gets crisp too, adding to the texture.Sage - this traditional herb has a pronounced herbal flavor that is an earthy, slightly peppery taste, with hints of lemon.Or if you have some anger, just pound them then. Chicken - you want thin chicken so you can get chicken cutlets or take chicken breasts and slice them in half.I can't explain why I love it as much as I do, but if you follow this blog at all, you have probably noticed how often I use it in my recipes, especially pizza! So if you want a quick and easy dinner that is super tasty, this chicken saltimbocca recipe should be on your list. I'm not going to lie.įor me any meal that has prosciutto in it is tough to beat. And I remember my mom whipping it up in under 30 minutes, which I've got to be frank, doesn't happen very often. My mom has a healthy obsession with Martha Stewart, and while her cookbook, Martha Stewart's Cookies, inspired by mom to start her cookie business, it was her chicken with prosciutto and sage that inspired her that night.

It was actually something my mom had decided to make one night.

I remember the first time I had saltimbocca.

I can never get enough chicken - from chicken francese to Indian butter chicken to Roman chicken.

Chicken dredge recipes