Ina Garten’s Chicken Saltimbocca is a delightful Italian-inspired dish featuring tender chicken breasts layered with prosciutto and fresh sage, then sautéed to perfection. The combination of savory prosciutto, aromatic sage, and a simple pan sauce makes this recipe a foolproof crowd-pleaser that works for weeknight dinners or elegant entertaining.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 8 thin slices prosciutto
- 8 fresh sage leaves
- 1 cup all-purpose flour, for dredging
- Salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice (about half a lemon)
- Optional: lemon wedges, for serving
Instructions
- Place each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until about 1/4-inch thick. This ensures even cooking and tenderness.
- Season both sides of the chicken breasts lightly with salt and pepper.
- Lay 2 slices of prosciutto on a clean surface. Place 2 sage leaves on each slice of prosciutto, then place one chicken breast on top. Carefully roll the prosciutto around the chicken to enclose it, securing the sage inside.
- Spread the flour on a large plate. Dredge each chicken roll in the flour, shaking off excess.
- In a large skillet over medium heat, heat 2 tablespoons of butter and the olive oil until hot but not smoking.
- Add the chicken rolls seam side down and cook until golden brown, about 3-4 minutes per side. Turn carefully to avoid tearing the prosciutto. Remove the chicken to a plate and tent with foil to keep warm.
- Pour the white wine into the skillet and stir to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the wine reduce by half, about 2-3 minutes.
- Add the chicken broth and lemon juice, stirring to combine. Simmer the sauce for 2-3 minutes until slightly thickened.
- Turn off the heat and whisk in the remaining 2 tablespoons of butter to create a velvety sauce.
- Return the chicken to the skillet and spoon the sauce over the top to warm through, about 1-2 minutes.
- Serve immediately with extra sauce spooned over each portion and lemon wedges on the side.
Tips
- Substitution for Prosciutto: If prosciutto is unavailable, thinly sliced ham or pancetta can be used, though prosciutto provides the signature salty, delicate flavor.
- Choosing Chicken: Use thin, even chicken breasts or butterfly thicker breasts to ensure they cook quickly and evenly without drying out.
- Don’t Skip Pounding: Pounding the chicken to an even thickness is key to tender saltimbocca; uneven pieces can result in overcooked or undercooked chicken.
- Flour Dredging: Lightly flouring the chicken helps the prosciutto brown nicely and thickens the sauce slightly, but shake off excess to avoid a gummy crust.
Serving Suggestions
Chicken Saltimbocca pairs beautifully with simple, fresh sides that complement its savory richness. Consider serving with roasted or steamed asparagus, sautéed spinach, or a crisp green salad dressed with lemon vinaigrette. Creamy mashed potatoes or buttery polenta also make excellent starch options to soak up the flavorful pan sauce. For an elegant presentation, garnish with additional fresh sage leaves and lemon wedges.
Variations
For a slightly different take on this classic, try these variations:
- Veal Saltimbocca: Traditionally made with veal cutlets instead of chicken. Use thinly sliced veal for a more authentic Italian experience.
- Mushroom Addition: Sauté sliced cremini or button mushrooms in the pan after removing the chicken, then add to the sauce for an earthy depth.
- Herb Swap: Replace sage with fresh thyme or rosemary for a different herbal note.
- Cheese Layer: Add a thin slice of mozzarella or fontina between the prosciutto and chicken before rolling for a creamy surprise.
Storage and Reheating
Store leftover Chicken Saltimbocca in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in a 325°F (160°C) oven until heated through, about 10-15 minutes. Avoid microwaving if possible, as it can make the prosciutto chewy and the chicken dry. Reheat the sauce separately and spoon over the chicken to maintain texture and flavor.
Frequently Asked Questions
Can I prepare Chicken Saltimbocca ahead of time?
Yes, you can assemble the chicken rolls a few hours ahead and keep them covered in the fridge. However, cook them just before serving to maintain the best texture and flavor.
What if I don’t have fresh sage?
Fresh sage is ideal, but dried sage can be used in a pinch. Use about 1/3 the amount of dried sage since it’s more concentrated, and sprinkle it over the chicken before rolling.
How do I prevent the prosciutto from tearing while cooking?
Handle the chicken rolls gently when turning. Using thin slices of prosciutto and pounding the chicken evenly helps the prosciutto adhere better and reduces tearing.
What type of wine should I use in the sauce?
Choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines, as they can alter the savory balance of the dish.
Can I make this gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging. The texture may vary slightly but the flavor remains delicious.
Is Chicken Saltimbocca healthy?
This dish is relatively lean and protein-rich, especially if served with vegetable sides. Using moderate amounts of butter and olive oil keeps the fat content balanced without compromising flavor.
Ina Garten’s Chicken Saltimbocca is a perfect example of how simple ingredients and straightforward techniques come together to create an elegant meal. With its crisp prosciutto, aromatic sage, and luscious sauce, it’s no wonder this recipe remains a favorite for home cooks seeking Italian comfort with a touch of sophistication.
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