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.
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
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
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
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
This dish is usually made with pounded veal, but let's try chicken for a lighter version. Serve hot.
Provided by Pinaygourmet 345142
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a large ovenproof saute pan, heat the olive oil over medium heat and add the garlic cloves. Brown the garlic, turning often, about 7 minutes. Turn off the heat and discard the garlic. Meanwhile, place a sage leaf on top of each breast and wrap the entire breast with the prosciutto slice, overlapping slice and tucking underneath the breast.
- Heat the garlic oil over medium-high heat. Place the flour on a plate and turn the chicken in the flour, shaking off the excess. Carefully place the breasts in the pan, sage side down, and saute until golden brown, about 5 to 7 minutes. Turn the breasts over and sprinkle with salt and pepper. Place in the oven and cook for 12 more minutes. Remove the pan from the oven, place the breasts on a plate and cover with foil. Place the hot pan back on the burner over medium heat. Add the wine and scrape the brown bits from the pan. Continue cooking for 3 to 5 minutes, until the wine is reduced by half. Turn off the heat. Add the butter and stir with a wooden spoon until the sauce is slightly thickened. Pour over the chicken and serve at once.
Nutrition Facts : Calories 391.4, Fat 20.4, SaturatedFat 7.3, Cholesterol 91.3, Sodium 80.8, Carbohydrate 13.6, Fiber 0.5, Sugar 0.5, Protein 29.1
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- Prepare your chicken by sprinkling salt and pepper on each cutlet. Wrap each cutlet with one slice of prosciutto.
- Select the saute function on the Instant Pot. After 2-3 minutes and once the pan is hot, coat the pan with 1 tbsp oil. Place each cutlet in the pot, and cook for 2-3 minutes per side or until each cutlet is slightly crispy. Set aside.
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