Chicken Saltimbocca Recipe

Chicken breasts: Boneless and skinless, these are the main protein component of the dish.

Prosciutto: Thinly sliced Italian dry-cured ham that adds a salty, savory flavor.

Sage: Fresh leaves that provide an aromatic, herbal note.

Flour: Used for dredging, it helps create a golden crust on the chicken.

Olive oil: Used for cooking, it adds a rich flavor and helps brown the chicken.

White wine: Adds acidity and depth to the sauce.

Chicken broth: Low sodium to control salt levels, it enhances the sauce's flavor.

Butter: Adds richness and a silky texture to the sauce.

When preparing chicken saltimbocca, ensure that the prosciutto is wrapped tightly around the chicken breast to keep the sage leaf in place and infuse its flavor into the meat. Use a toothpick to secure the wrap if necessary. This not only helps in maintaining the shape during cooking but also ensures that the prosciutto crisps up nicely, adding a delightful texture contrast to the dish. When dredging the chicken in flour, shake off any excess to prevent the coating from becoming too thick, which can hinder the browning process.

• Chicken breasts - Substitute with turkey breast: Turkey breast is lean and has a similar texture to chicken, making it a suitable alternative.

• Prosciutto - Substitute with pancetta: Pancetta offers a similar salty and savory flavor profile, though it is slightly fattier.

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

• Flour - Substitute with cornstarch: Cornstarch can be used for dredging to create a similar crispy coating.

• Olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for sautéing.

• White wine - Substitute with chicken broth: Chicken broth can provide a savory depth of flavor without the alcohol content.

• Low sodium chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for those seeking a plant-based option.

• Butter - Substitute with margarine: Margarine can be used to achieve a similar richness and texture in the sauce.

• Allow the chicken saltimbocca to cool completely before storing. This prevents condensation, which can make the dish soggy.

• For short-term storage, place the chicken in an airtight container. Ensure the lid is tightly sealed to maintain freshness and prevent any odors from the fridge from seeping in.

• If you plan to enjoy the dish within 2-3 days, store it in the refrigerator. The prosciutto will retain its delightful saltiness, and the sage will continue to infuse its earthy aroma.

• For longer storage, consider freezing. Wrap each piece of chicken individually in plastic wrap or aluminum foil to protect it from freezer burn. Then, place the wrapped pieces in a freezer-safe bag or container.

• Label the container with the date to keep track of its freshness. The chicken saltimbocca can be frozen for up to 2 months without losing its delicious character.

• When ready to enjoy, thaw the chicken in the refrigerator overnight. This gentle thawing process helps maintain the texture and flavor of the prosciutto and sage.

• Reheat the chicken saltimbocca in a skillet over medium heat. Add a splash of chicken broth or white wine to the pan to keep the dish moist and enhance the sauce.

• Stir in a touch of butter while reheating to refresh the sauce, ensuring it clings lovingly to the chicken.

• Serve with a fresh drizzle of the reheated sauce, and perhaps a new garnish of sage to revive its vibrant aroma.

• Preheat your oven to 350°F (175°C). Place the leftover chicken saltimbocca in an oven-safe dish. Cover it with aluminum foil to retain moisture and heat for about 15-20 minutes, or until the chicken is warmed through. This method helps maintain the dish's original texture and flavor.

• For a quicker option, use a skillet. Add a splash of chicken broth or white wine to the pan to prevent the chicken from drying out. Heat over medium-low heat, turning occasionally, until the chicken is heated through. This method allows the prosciutto to crisp up slightly, enhancing its savory notes.

• If you're in a rush, the microwave can be your friend. Place the chicken on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power in 30-second intervals, checking frequently to avoid overcooking. This method is convenient but may slightly alter the texture of the prosciutto.

• For a gourmet touch, consider reheating in a sous vide bath. Seal the chicken saltimbocca in a vacuum bag and immerse it in a water bath set to 140°F (60°C) for about 30 minutes. This method ensures even heating and preserves the dish's delicate flavors.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken inside and heat for about 5-7 minutes. This method can help restore some crispness to the prosciutto while keeping the chicken juicy.

• Skillet: A large, flat-bottomed pan used for frying and browning the chicken, allowing even heat distribution.

• Toothpick: Small wooden sticks used to secure the prosciutto and sage onto the chicken, ensuring they stay in place during cooking.

• Tongs: Handy for flipping the chicken in the skillet without piercing it, helping to maintain the juices.

• Measuring cup: Essential for accurately measuring the white wine and chicken broth, ensuring the sauce has the right balance.

• Whisk: Useful for stirring the sauce, helping to incorporate the butter smoothly for a silky finish.

• Knife: Needed for trimming any excess fat or uneven parts of the chicken breasts before cooking.

• Cutting board: Provides a stable surface for preparing the chicken and other ingredients safely.

• Plate: Used for setting aside the cooked chicken temporarily while you prepare the sauce.

• Spoon: Helpful for drizzling the finished sauce over the chicken when serving.

• Stove: The heat source for cooking the chicken and reducing the sauce to the perfect consistency.

Prepare ingredients in advance: Organize and measure all ingredients like chicken breasts, prosciutto, and sage leaves before starting. This will streamline the cooking process.

Use a large skillet: A bigger skillet allows you to cook all the chicken at once, saving time on multiple batches.

Simultaneous tasks: While the chicken is browning, prepare the white wine and chicken broth mixture to pour in immediately after.

Preheat the skillet: Ensure the olive oil is hot before adding the chicken to achieve a quick, even sear.