CHICKEN SALTIMBOCCA
This is an original Italian recipe.
Provided by CHIARA
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
- Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 2.6 g, Cholesterol 144.8 mg, Fat 31.2 g, Protein 36.7 g, SaturatedFat 17.3 g, Sodium 701.2 mg, Sugar 0.8 g
CHICKEN SALTIMBOCCA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
- Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
- Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
- Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
Nutrition Facts : Calories 227 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 700 milligrams, Carbohydrate 4 grams, Protein 27 grams, Sugar 1 grams
SALTIMBOCCA ALLA ROMANA
This easy Saltimbocca alla Romana with chicken, prosciutto and sage is a classic Italian recipe where chicken breasts replace traditional veal, the mouthwatering addition of prosciutto and sage stays the same and makes this a quick and easy dish to impress. This recipe featured on Michela's Tuscan Kitchen which aired on Foxtel in Australia April 2016
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- SLICE each chicken breast horizontally across the middle to make 4 fillets. COVER with cling film and, using a meat mallet or rolling pin, pound until it is about 1cm thick. SEASON both sides with salt and pepper. PLACE 2 slices of Parma ham on top of each chicken piece. Top with 2 sage leaves and wave a toothpick through to secure them in place. HEAT the oil in a frying pan over a medium heat and fry for about 2 mins on each side, until cooked through. Transfer to serving plates. ADD the wine to the pan, reduce over a high heat for 1 minute, and serve the chicken with juices drizzled over.
THE BEST CHICKEN SALTIMBOCCA
Make and share this The Best Chicken Saltimbocca recipe from Food.com.
Provided by MissTiff16
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
- In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
- Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
- Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
- Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.
Nutrition Facts : Calories 435, Fat 20, SaturatedFat 8.8, Cholesterol 146.6, Sodium 378.7, Carbohydrate 9.9, Fiber 0.4, Sugar 0.8, Protein 43.6
SANDY'S CHICKEN SALTIMBOCCA
Try this and you'll know why they call it saltimbocca--Italian for 'jump in your mouth.' It's kind of like it jumps right off of your plate. Though it's traditionally made with veal, I made it with chicken. Quick, easy, and so delicious!
Provided by SandyG
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.
- Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
- Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.
Nutrition Facts : Calories 350 calories, Carbohydrate 1.2 g, Cholesterol 116.1 mg, Fat 18.9 g, Protein 36.4 g, SaturatedFat 7.1 g, Sodium 693.6 mg, Sugar 0.4 g
BUDDY VALASTRO'S CHICKEN SALTIMBOCCA SHOWS HOW BASICS CAN MAKE MAGIC
A childhood favorite of Cake Boss Buddy Valastro, chicken saltimbocca is his pick for a quick & easy date night meal.
Provided by Buddy Valastro
Number Of Ingredients 15
Steps:
- One by one, put the pieces of chicken between pieces of plastic wrap and lightly pound with a meat mallet or the bottom of a heavy pan to a thickness of ⅛ inch
- Season the chicken on both sides with salt and pepper
- Dredge in flour
- Heat a wide, deep, heavy sauté pan over medium heat
- Add the oil and 2 tablespoons butter
- When the butter has melted and is foamy, add 4 pieces of the chicken
- Raise the heat to high and cook until browned, about 2 minutes
- Use tongs or a spatula to turn the pieces over and brown on the other side, about 2 minutes
- Transfer the chicken to a platter and repeat with the remaining prepared chicken
- When all the chicken has been cooked and removed from the pan, add the flour to the pan and stir until it comes together with the fat in a tan mixture
- Pour in the wine and bring to a boil, stirring, over high heat
- Continue to boil until reduced by half, 1 to 2 minutes, continuing to stir to loosen up any flavorful bits cooked on the bottom of the pan
- Add the stock to the pan, bring to a boil, and continue to boil until reduced by half, 1 to 2 minutes
- Remove the pan from the heat and whisk in the remaining tablespoon of butter
- Lay a piece of mozzarella on top of each piece of cooked chicken, top with a sage leaf, then a slice of prosciutto
- Add the stacks of chicken back to the pan with the sauce and cover with a lid
- Simmer until the mozzarella is slightly melted and the chicken is cooked through
- Serve family style with sauce poured over the chicken
FIERI'D CHICKEN SALTIMBOCCA
Steps:
- Begin by turning the oven to 350 degrees F.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves with stems and let simmer until the sage has crisped and the oil has infused with the sage flavoring, about 2 minutes. Remove the sage and reserve the oil in the skillet.
- If you have thick chicken breasts, butterfly them in half. Place the chicken between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound out until an even 1/2-inch-thick. Remove from the plastic and sprinkle each chicken breast with the salt and pepper on both sides. Then dredge in the flour and dust off the excess.
- Add the canola oil to the same skillet over medium-high heat with the sage infused olive oil. Working in batches, add the chicken breasts to the skillet, searing on both sides. After 2 to 3 minutes, turn the chicken breasts and brown the other side for 2 minutes. Chop the sage that was crisping with the olive oil and sprinkle on the chicken breasts. Place a single slice of prosciutto on top of each chicken breast and press it down firmly so it sticks. Then add the provolone slices on top. Place in the oven for 5 minutes to melt the cheese. Remove from the oven and set aside.
- Deglaze the pan with the white wine and cook over high heat until reduced slightly. Add the chicken broth and simmer until reduced by half. Remove the pan from the heat and add the cold butter cubes. Swirl until the butter has melted completely and the sauce has a sheen to it. Pour the sauce over the chicken and garnish with the parsley.
SALTIMBOCCA
Jump in Your Mouth divine! Juicy tender chicken breast wrapped in prosciutto and smothered in cheese and mushroom sauce. So good and super easy! | www.lakesidetable.com
Provided by Madalaine
Categories Main Course
Number Of Ingredients 29
Steps:
- Put 1 chicken breast in the zip lock bag and with the smooth side of the meat mallet, pound the chicken until it is 1/2 inch thick. Repeat with remaining chicken breasts.
- Press a sage leaf into each side of each chicken breast and wrap with 2 pieces of prosciutto.
Nutrition Facts : ServingSize 168 g, Calories 234 kcal, Carbohydrate 3.2 g, Protein 14 g, Fat 6.8 g, Fiber 3.7 g
EASY CHICKEN SALTIMBOCCA
Make and share this Easy Chicken Saltimbocca recipe from Food.com.
Provided by dicentra
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place a ham slice on each chicken breast; top with combined tomato and oregano.
- Bake at 350, loosely covered, until chicken is cooked through, 40-45 minutes.
- Sprinkle bread crumbs, cheese and parsley over chicken; bake until cheese is melted, 10 minutes.
Nutrition Facts : Calories 103.4, Fat 1.9, SaturatedFat 0.7, Cholesterol 37, Sodium 105.9, Carbohydrate 5.3, Fiber 0.6, Sugar 1, Protein 15.4
CHICKEN SALTIMBOCCA
Chicken Saltimbocca is sautéd chicken topped with prosciutto, melted cheese, and sage. Easy enough for a weeknight; elegant enough for guests.
Provided by Susan Williams
Categories Food
Time 1h25m
Number Of Ingredients 9
Steps:
- Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. Rub in the seasoning to distribute. Cover with plastic wrap and marinate at room temperature for one hour, or refrigerate for up to several hours.
- Heat a wide skillet over medium heat and add 3 tablespoons olive oil. When you see ripples in the oil, add the sage leaves and let them crisp for about 30 seconds. Use a slotted spoon to remove them from the oil, and drain them on a paper towel.
- Brown the chicken thighs in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer.
- Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.
Nutrition Facts : Calories 561 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 286 milligrams cholesterol, Fat 33 grams fat, Fiber 0 grams fiber, Protein 64 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 1929 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
EASY CHICKEN SALTIMBOCCA
This Chicken Saltimbocca is a slight variation from the traditional dish. This recipe is incredibly delicious and full of flavor. And best part, it is made in under 20 minutes.
Provided by Boots & Hooves Homestead
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Arrange the flour in a shallow dish. Dip each chicken cutlet into the flour and coat evenly. Then shake off the excess flour and arrange cutlets on a plate or cutting board.
- Gently layer a slice of prosciutto onto each cutlet, top with a sage leaf, and secure with a toothpick or a cocktail stick.
- Heat the extra virgin olive oil in a large skillet over medium heat. Add the chicken cutlets in a single layer to the preheated skillet, prosciutto side down. Sear the chicken for a few minutes until golden and crispy. Flip the cutlets and season with pepper.
- Continue searing until browned and chicken is cooked through. Remove the chicken from the pan, arrange on a platter and cover with foil to keep warm.
- Add the butter to the pan and cook until foamy. Add the wine and stir gently to combine.
- Pour the sauce over the chicken cutlets. Serve immediately.
Nutrition Facts : ServingSize 1 c, Calories 403 kcal, Carbohydrate 4 g, Protein 50 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 150 mg, Sodium 319 mg, Fiber 1 g, Sugar 1 g
WHAT TO SERVE WITH CHICKEN SALTIMBOCCA? 8 BEST SIDE DISHES
Steps:
- Choose your favorite recipe from the list of options.
- Organize all required ingredients and prepare a delicious meal in 30 minutes or less!
CHICKEN SALTIMBOCCA
Chicken saltimbocca - thin escalopes of chicken fillet layered with sage leaves, parmesan and prosciutto ham.
Provided by Cuisine Fiend
Time 21m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Remove the skin from the chicken fillets (insert a knife anywhere underneath it and just pull it away).
- If you're using one large chicken fillet, lay it on the board removed skin side down and slice it horizontally as evenly as possible. Keep it cut side up and score it in a diagonal pattern with a sharp knife - it will help the sage and ham stick to it better.
- Do the same if you're cooking two fillets - place them skin side down, flatten a little with your hand and score the flesh.
- Season with salt and pepper, scatter over the sage leaves, sprinkle with most of the Parmesan and place the prosciutto slices on top to cover the whole fillet.
- Cover the whole thing with a sheet of cling film and flatten evenly with a mallet until about half an inch thick.
- Turn the fillets over, still on the cling film, season this side with salt and pepper and sprinkle with the remaining Parmesan.
- Heat the oil in a frying pan large enough to contain the fillets, peel them carefully off the cling film and place in the pan, ham side down.
- Fry for about 3 minutes until the ham crispens and the edges of the chicken start turning opaque.
- Turn over, add a knob of butter and fry for another 2-3 minutes on the other side.
- Remove from the pan and serve with a drizzle of salad cream and a green salad or green vegetables.
CHICKEN SALTIMBOCCA RECIPE
This delicious chicken saltimbocca with white wine garlic sauce is the absolute perfect weeknight meal & comes together in under 30 minutes.
Provided by Chef Billy Parisi
Categories Main
Number Of Ingredients 13
Steps:
- Pound each sliced chicken breast until it is ½" to ¾" thick.
- Season both sides with salt and pepper and then evenly sprinkle on the 1 tablespoon of fresh sage.
- Press a piece of prosciutto ham onto each pounded out chicken breast covering it.
- Next, place a fresh sage leaf into the center of the prosciutto ham on the chicken and press it in to stick. Set aside.
- In a bowl or pan mix together the flour, salt and pepper, and lightly dredge each chicken saltimbocca in the flour and pat off any excess and set aside.
- Add the olive oil to a large saute pan over medium heat and cook the saltimbocca in batches prosciutto ham side down first for 2 ½ to 3 minutes per side or until browned and cooked through out.
- Set the cooked chicken saltimbocca aside and add the shallot and garlic to the pan and saute for 1 to 2 minutes.
- Deglaze with white wine and cook until it's au sec or almost gone.
- Pour in the chicken stock and cook over high heat for 3-4 minutes or until it becomes a thin gravy.
- 10. Finish with butter, 1 teaspoon sage, parsley, salt and pepper.
- 11. Serve the pan sauce over top of the cooked chicken saltimbocca.
Nutrition Facts : Calories 200.95 kcal, Carbohydrate 11.74 g, Protein 10.55 g, Fat 11.18 g, SaturatedFat 2.88 g, Cholesterol 31.14 mg, Sodium 145.3 mg, Fiber 0.42 g, Sugar 0.82 g, ServingSize 1 serving
CHICKEN SALTIMBOCCA
Prosciutto and Gorgonzola give this easy chicken recipe Italian-inspired flavor.
Categories chicken recipes easy chicken recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- On large cutting board or cookie sheet, lay prosciutto slices in single layer with short sides facing you. Evenly divide Gorgonzola and place in center of prosciutto slices. Place 1 chicken breast crosswise on each Gorgonzola pile. Wrap each chicken breast with prosciutto, pressing firmly to encase Gorgonzola; secure with toothpick if necessary. (Prosciutto will not completely cover chicken.)
- In 12-inch skillet, heat oil on medium until hot. Add wrapped chicken, Gorgonzola side down, and cook 12 to 15 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer wrapped chicken breasts to platter; cover with foil to keep warm.
- To same skillet, add wine and lemon juice and heat to boiling on medium-high; boil 2 minutes to reduce sauce by half, stirring occasionally and scraping up any browned bits. Remove skillet from heat.
- Place greens in large bowl and toss with sauce. Arrange greens on dinner plates and top with chicken.
Nutrition Facts : Calories 295 calories
EASY CHICKEN SALTIMBOCCA
Steps:
- Salt and pepper both side of the chicken cutlets.
- Sprinkle one side of each cutlet with 1/2 teaspoon of the minced sage and then place a slice of prosciutto on top of the sage. Press the prosciutto into the chicken. Place a sage leaf on top of each piece of prosciutto and then secure it into the piece of chicken with a toothpick.
- Heat the oil in a large skillet over medium heat. Once hot, add in the cutlets, prosciutto side down, and cook for about 3. Flip and then cook on the other side until chicken is cooked through, about 3-5 additional minutes. Once done, transfer chicken to a plate and cover with foil.
- Pour out about half of the oil so that only 1 teaspoon of oil/ liquid remains in the skillet. Add in the shallot and cook for 2 minutes until softened. Stir in the flour and cook for 1 additional minute.
- Whisk in the wine and broth, making sure to scrape up the brown bits from the bottom of the skillet (this is where much of the flavor comes from!). Bring to a simmer and cook for about 4 minutes until the sauce is thickened and reduced a bit.
- Turn heat down to low and whisk in the butter, parsley, and lemon juice until fully combined.
- Return the chicken to the skillet, prosciutto up, as well as any juices that collected on the plate. Simmer for about a minute so that the chicken can heat through again.
- Remove from heat and serve the chicken with the sauce divided evenly among the 4 cutlets.
CHICKEN SALTIMBOCCA
A fancy dinner for two doesn't always have to equal hours in the kitchen. No one will ever know that this chicken saltimbocca with white wine pan sauce comes together quickly with minimal preparation but maximum taste.
Provided by By Christina Frantzis
Yield 2
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Place a sage leaf on each and top with prosciutto, pressing down to adhere and wrapping around if there is overhang.
- Place ¼ cup of the flour in a shallow bowl and lightly coat chicken on both sides.
- Melt butter with oil in large skillet over medium high heat. Add chicken to pan, prosciutto side down. Cook until prosciutto is crisp and chicken is cooked through, about 4 minutes per side. Remove chicken to plate.
- In same skillet over medium heat, add garlic slices and sauté until fragrant, about 1 minute. Sprinkle in remaining 2 teaspoons flour and cook until golden, 1 minute. Whisk in broth, wine and lemon juice and cook until thickened, about 1 minute.
- Place a chicken cutlet on each of 2 plates and drizzle with sauce. Serve with asparagus and extra sauce.
Nutrition Facts :
CHICKEN SALTIMBOCCA BAKE
Try our chicken saltimbocca bake for a special meal that's quick to prepare and packs in lots of flavour. You really can't go wrong with this traybake
Provided by Cassie Best
Categories Dinner
Time 1h
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Slice the potatoes lengthways to about the thickness of a £1 coin and tip into a large roasting tin. Add half the oil and the garlic cloves (unpeeled), then season and toss to coat. Spread to an even layer, then scatter with the olives and pour over the marsala along with 100ml water.
- Tear the prosciutto strips in half. Open up the chicken thighs and season. Put a sage leaf on top of each piece, then wrap loosely with a strip of prosciutto. Lay the wrapped chicken on top of the potatoes, then cook in the oven for 35 mins.
- Trim away the stem ends of the green beans, toss in the remaining oil and seasoning, then place in little bundles around the chicken, along with a few more sage leaves. Return the tin to the oven for 15-20 mins until the beans are tender, and the potatoes and chicken are cooked through and crisping at the edges.
Nutrition Facts : Calories 454 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein
CHICKEN SALTIMBOCCA
With a quick butter pan sauce, this easy chicken saltimbocca is a dinner equally suitable for a weeknight and special occasion.
Categories easy chicken Valentine's Day weeknight meals comfort food dinner main dish poultry
Time 20m
Yield 3-4 servings
Number Of Ingredients 13
Steps:
- Sprinkle 1 teaspoon of salt over both sides of the cutlets. Top each cutlet with 3 sage leaves. Wrap 2 strips of prosciutto around each cutlet, securing the sage leaves in place.
- Heat the oil in a large skillet over medium heat. Add 3 wrapped cutlets to the skillet and cook 2 to 3 minutes on each side or until cutlets are cooked through. Transfer the cooked chicken to a platter; cover with foil to keep warm. Repeat with the remaining wrapped cutlets. Remove skillet from heat.
- Whisk together the stock, wine, lemon juice, and cornstarch in a small bowl until smooth.
- Melt the butter in the same skillet over medium heat. Add the garlic; cook 30 seconds, scraping any browned bits from the bottom of the skillet. Stir in the broth mixture and the remaining 1/4 teaspoon salt and black pepper. Bring to a boil; cook 2 minutes or until the sauce is slightly thickened, stirring constantly.
- Spoon the sauce over the cutlets. Garnish with chopped parsley and lemon wedges, if desired.
CHICKEN SALTIMBOCCA
Thinly sliced cutlets are layered with sliced prosciutto and sage leaves and simmered in a buttery white wine sauce.
Provided by James
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Season the chicken pieces with salt and pepper on both sides. Place the prosciutto on top of the chicken, trimming to fit if required. Press it down to make it stick and then depending on the size place 1-2 sage leaves on top. Secure the sage leaves and prosciutto to the chicken with toothpicks.
- Dredge all of the chicken pieces in flour and shake off excess. Place the chicken pieces onto parchment paper and set aside.
- Heat a large pan to medium heat. Add in 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted add in the chicken pieces prosciutto side down and sear until golden (about 2-3 minutes). Flip and cook the other side for 1-2 minutes more or until cooked through and then place the chicken onto a wire rack. Work in batches, using more olive oil and butter as required.
- Once all of the chicken pieces have been cooked, prepare the sauce by adding the white wine to the pan. Turn heat to high and scrape the pan with a wooden spoon to remove all of the brown bits. After 1 minute add in the chicken stock and cook the sauce until it thickens and reduces by half (about 3 minutes). Once reduced turn heat down to medium-low and add in the remaining butter.
- Whisk the sauce together and taste test. Adjust salt and pepper as required. Once satisfied with the taste add the chicken pieces back into the pan and gently mix to warm the chicken through (about 2 minutes).
- Sprinkle the chicken saltimbocca with parsley and serve right away. Enjoy!
Nutrition Facts : Calories 687 kcal, Fat 35.5 g, SaturatedFat 13.4 g, Cholesterol 228 mg, Sodium 611 mg, Carbohydrate 5.3 g, Fiber 0.1 g, Sugar 0.5 g, Protein 72.9 g, ServingSize 1 serving
DAMION
Chicken Saltimbocca is a lovely Italian classic often made with veal. We are seeing it made almost as often using chicken because people love the flavor either way! Give it a try with this easy-to-follow recipe from Frankie Harvey.
Provided by By Damion | March 20, 2016 5:07 pm
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- 1 Open each thigh and gently pound to 1/4" thick. 2 Season front and back of chicken thighs with salt and pepper. 3 Insert a sage leaf and then roll snugly. 4 Lay another sage leaf on top of roll and wrap 2 pieces prosciutto around each thigh encasing the leaf. Use a toothpick to secure ends. 5 Dredge all sides in flour. Set aside. 6 In large fry pan, turn pan to medium high to get hot, then reduce to medium heat. Melt 1/2 stick butter and 2 tablespoons olive oil. Swirl pan. 7 Add thighs, top side down. Cook about 8-10 minutes and flip to other side, cooking about another 8-10 minutes, until juices run clear and they are crispy. Then do each of the sides for a minute or so. 8 Remove from pan, cover loosely to keep warm. Drain any grease. 9 In same pan, bring temperature up to high, add garlic, sautéing for a minute or so. 10 Add Marsala wine and chicken stock to pan to the pan. Stir up bits from the bottom, bring to boil. 11 Reduce by half. When sauce begins to thicken, whisk in 2 tablespoons butter. Keep warm. 12 In a small frying pan, melt 2-3 tablespoons of butter. When the butter begins to get frothy, add reserved sage leaves and fry until crisp. 13 Drain on paper towel and sprinkle with salt. 14 Garnish chicken with fried sage leaves and drizzle juice around the chicken.
CHICKEN SALTIMBOCCA
This chicken dish is easy and quick to make, but restaurant-worthy in taste. Perfect any night.
Provided by Caroline's Cooking
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Place the pieces of chicken next to each other on a cutting board and cover with cling wrap/film over the top. Gently pound the chicken just enough so that they are relatively even in thickness. Remove the cling wrap/film.
- Season both sides of the chicken with pepper. If you like you can also add a little salt, but bear in mind prosciutto is a little salty - I'd suggest only on first side if at all. Finely chop one of the sage leaves and press this onto the chicken on the second side.
- Top each of the pieces of chicken with a slice of prosciutto so that it covers the chicken as far as possible (you can fold over a little, if needed, where the chicken narrows). Top each piece with a large sage leaf then use a cocktail stick through the sage leaf, prosciutto and chicken to secure it all in place but lie flat (see photos).
- Warm the oil in a large skillet/frying pan or braiser over a medium-high heat. Add the chicken pieces prosciutto side down and cook for 1 - 2 minutes to lightly crisp the prosciutto and start the sage releasing its aroma.
- Turn the chicken over, taking care not to break up the prosciutto if it sticks slightly, then cook for another 3 - 5 minutes until the chicken is cooked through. Remove the chicken and set aside, covering with foil to keep them warm.
- Meanwhile, add the butter to the same skillet and once it is relatively well melted, add the flour. Cook for a minute to let it sizzle and brown slightly.
- Then, deglaze the pan with the wine followed by the stock (add the stock just around half a minute after, to let the wine boil off a little of the alcohol). Continue to simmer the sauce for about 2 - 3 minutes, stirring regularly to both scrape any browning from the bottom of the skillet and avoid it becoming lumpy. It should thicken slightly. Add a little black pepper and salt, if needed to taste. Then add the lemon juice, stir through and serve the chicken with the sauce poured over the top.
Nutrition Facts : Calories 288 kcal, Carbohydrate 2 g, Protein 26 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 94 mg, Sodium 264 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHICKEN SALTIMBOCCA (CHICKEN WITH PROSCIUTTO)
A delicious and easy Italian classic made with chicken, prosciutto, fresh sage and Parmesan.
Provided by Melissa
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Butterfly the chicken breasts.
- Now cut each butterflied breast in half to make four pieces of chicken.
- Add all the ingredients for the marinade into a small bowl and mix well. (this is the olive oil, fresh garlic, salt and lemon juice).
- Place the marinade in a large plastic bag along with the butterflied chicken and seal. Take the sealed bag and rub the chicken around in the marinade. Refrigerate for 30 minutes to one hour.
- Pre heat your skillet over medium heat.
- Add 1 tablespoon of olive oil.
- Cook your chicken for 2-3 minutes per side until it is almost completely cooked. It will have a little more cooking time under the broiler later.
- Place cooked chicken on a sheet pan and cover each piece with one slice of prosciutto that is folded in half and 3 fresh sage leaves.
- Press the sage leaves down a bit to make sure they have good contact with the prosciutto. This will ensure the leaves do not blow off the chicken under the broiler where the heat creates a small breeze.
- Place under the broiler for a minute or so until the prosciutto lightly cooks and the fresh sage begins to crisp up.
- Remove from the oven and now add 1/4 of Parmesan over top of each piece of chicken and place back under the broiler until melted and crisp (about 2 minutes.)
- Serve immediately.
Nutrition Facts : Calories 324 kcal, Carbohydrate 1 g, Protein 22 g, Fat 25 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 58 mg, Sodium 1071 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 16 g, ServingSize 1 serving
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CHICKEN SALTIMBOCCA RECIPE - LIDIA BASTIANICH | FOOD & …
From foodandwine.com
5/5 (352)Category Meat + Poultry
- Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
- Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
- Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
- Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.
CHICKEN SALTIMBOCCA RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Main-Course
- Remove the supreme (the long thin piece) and set aside*. Cut chicken fillets in half. Cut each half through crossways so that you have two thin, flat pieces.
- Place a sage leaf on top and cover with a piece of pancetta. Repeat until all pieces are covered (four pieces of chicken for each fillet). Dust lightly with flour.
- Heat oil and butter in a large frying pan and place chicken in the pan, pancetta side down. Cook for a couple of minutes each side, until golden. Remove and set aside.
- Deglaze the pan by adding the white wine. Scrape up any lovely meaty bits from the bottom of the pan with a wooden spoon. Next, add the chilled butter, a little at a time, and stir until combined and slightly thickened. When the sauce is ready, return the chicken to the pan and heat through.
EASY CHICKEN SALTIMBOCCA WITH PROSCIUTTO AND BASIL - LEMON ...
From lemonblossoms.com
5/5 (2)Total Time 50 minsCategory Dinner, Main CourseCalories 504 per serving
- Butterfly each chicken breast, cutting horizontally into the thickest part of the breast almost all the way through to the other side (keeping the breast attached on one side). Open each breast like a book and place 2 basil leaves in the center of each chicken breasts and top the basil with 2 slices of prosciutto. Fold the chicken over to enclose the basil and prosciutto and secure the filling with a skewer or toothpicks.
- Season the chicken with salt, pepper and garlic powder on both sides. Spread 1 tablespoon of the flour on a plate and dredge each breast very lightly. Shake off the excess. Set aside.
- In a large nonstick skillet over medium-high heat, melt 2 tablespoons of butter and oil. Add the chicken and cook for about 4 to 5 minutes or until the chicken is golden brown. Turn the chicken over and cook for about about 3-4 minutes. The chicken will finish cooking on the sauce. Transfer the chicken to a platter and cover to keep warm.
- Lower the heat to medium-low. In the same skillet melt the butter. Add the remaining flour and cook for 1 minute stirring constantly. Add the wine whisking to avoid any lumps. Cook for about 1 minute. Slowly add the broth and lemon juice and bring to a boil. Let the sauce cook down for about 2 minutes to thicken slightly.
BEST CHICKEN SALTIMBOCCA RECIPE - HOW TO MAKE CHICKEN ...
From delish.com
4/5 (1)Category Nut-Free, Weeknight Meals, PoultryCuisine American, ItalianTotal Time 35 mins
- Sandwich each breast with plastic wrap and, using either using a small, heavy pot or tenderizer, pound the cutlets until about ¼” to ½” thick.
EASY CHICKEN SALTIMBOCCA (WITH A SPIN) - SAVORY SPIN
From savoryspin.com
5/5 (1)Total Time 42 minsCategory Lunch And DinnerCalories 375 per serving
- Peel and chop the onion as well as the garlic cloves. Divide the chopped onion and garlic into two piles.
- Add 1 tbsp olive oil to a pan over medium heat and add one of the piles of onion and garlic to it and sauté about 5 minutes.
- Sauté spinach with onions and garlic about 5-7 minutes until spinach is heated through. Season with a pinch of salt and pepper. Take mixture off the heat and set aside to get to room temperature.
EASY CHICKEN SALTIMBOCCA - WILLIAMS SONOMA
From williams-sonoma.com
Servings 6Total Time 35 mins
EASY CHICKEN SALTIMBOCCA RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 1 min
CHICKEN SALTIMBOCCA RECIPE [STEP-BY-STEP]- THEFOODXP
From thefoodxp.com
Ratings 1Calories 328 per servingCategory Main Course
EASY & HEALTHY CHICKEN SALTIMBOCCA » CHEY CHEY FROM THE BAY
From cheycheyfromthebay.com
Reviews 2Category Dinner
ANTHONY CONTRINO'S CHICKEN SALTIMBOCCA RECIPE
From today.com
4.4/5 (7)Category EntréesAuthor Anthony ContrinoTotal Time 25 mins
CHICKEN SALTIMBOCCA [VIDEO] | RECIPE [VIDEO] | FOOD ...
From pinterest.com
4.4/5 (511)
EASY CHICKEN SALTIMBOCCA - FOOD WITH FEELING | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
CHICKEN SALTIMBOCCA, EASY ITALIAN RECIPE! - ITALIAN FOOD
From cfood.org
FOOD WITH FEELING CHICKEN SALTIMBOCCA - ALL INFORMATION ...
From therecipes.info
CHICKEN SALTIMBOCCA INA GARTEN RECIPES
From tfrecipes.com
EASY CHICKEN SALTIMBOCCA | PINTEREST
From pinterest.com
EASY CHICKEN SALTIMBOCCA- THIS IS MY TAKE ON TRADITIONAL ...
From pinterest.ca
HOW TO COOK LEMONY CHICKEN SALTIMBOCCA | COOKING LIGHT
From cookinglight.com
WHAT IS IN CHICKEN SALTIMBOCCA - ALL INFORMATION ABOUT ...
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EASY CHICKEN SALTIMBOCCA | FOOD WITH FEELING - MASTERCOOK
From mastercook.com
THE 5 PERFECT SIDE DISHES FOR CHICKEN SALTIMBOCCA ...
From cookindocs.com
CHICKEN SALTIMBOCCA FOOD AND WINE : OPTIMAL RESOLUTION ...
From recipeschoice.com
EASY CHICKEN SALTIMBOCCA RECIPE FROM SIMS 4 // ANA BITES ...
From youtube.com
EASYCHICKENSALTIMBOCCA RECIPES
From tfrecipes.com
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