Quick & Easy Chicken Saltimbocca
When dinner needs to feel a little more special but your schedule is packed, Quick & Easy Chicken Saltimbocca is here to save the day. This Italian-inspired dish brings together tender chicken, savory prosciutto, earthy sage, and a luscious sauce in one irresistible recipe. It’s elegant enough for a dinner party yet simple enough for a weeknight meal. With minimal prep and bold flavors, this dish strikes the perfect balance between fancy and fuss-free. Whether you’re a fan of classic Italian cuisine or just looking to shake up your chicken routine, this recipe is sure to impress every time!
INGREDIENTS YOU’LL NEED:
- 3 Chicken Breasts (cut into cutlets): These are the base of the dish. The breasts are sliced into thinner cutlets and pounded to an even ¼ inch thickness for a tender, quick-cooking texture.
- ⅓ Cup Flour (dredge): This helps to lightly coat the chicken for a crispy outer layer when frying, adding texture to the dish.
- Salt and Ground Black Pepper (to taste): Essential for seasoning the chicken to enhance the natural flavors and balance the richness of the sauce.
- 2 Tbsp Avocado Oil: A high-heat oil used for frying the chicken. It adds a light flavor and helps create a golden-brown crust.
- 2 Tbsp Butter: Adds richness and a subtle flavor to the dish, perfect for cooking the chicken and adding depth to the sauce.
For the Mushroom Wine Sauce:
- 16 oz Baby Bella Mushrooms (quartered): These mushrooms bring an earthy, meaty texture to the sauce, complementing the chicken perfectly.
- 1 Cup Dry White Wine: Used to deglaze the pan and infuse the sauce with a sharp, acidic depth, balancing the richness of the butter and bacon.
- 1 Cup Chicken Broth: Adds savory depth to the sauce, helping to create a rich base for the mushrooms and bacon.
- 6 oz Bacon (fried crispy, crumbled): Adds a smoky, salty crunch to the dish, which enhances the overall flavor profile of the sauce.
- 2 Tbsp Sage (fresh, chopped): Fresh sage adds a fragrant, herbal note to the sauce, complementing both the chicken and mushrooms.
- 2 Tbsp Unsalted Butter: Used at the end to enrich the sauce, giving it a smooth, velvety finish.
- Sage Leaves (garnish): Fresh sage leaves used as a garnish add a final pop of color and a fragrant note, perfect for serving.
Restaurant-Quality Family Favorite:
- Rich Flavor: The combination of crispy chicken, savory mushrooms, crispy bacon, and fresh sage in a white wine sauce creates a delicious, complex flavor profile.
- Easy to Make: With simple ingredients and quick steps, this dish brings a restaurant-quality meal to your home kitchen without hours of prep.
- Family-Friendly: The balance of tender chicken and comforting flavors makes this a dish everyone will love, from kids to adults!
HOW TO PREPARE RESTAURANT-STYLE CHICKEN SALTIMBOCCA?
Time needed: 45 minutes
- Prepare the Chicken
Slice the chicken breasts into cutlets and pound them to an even thickness of about ¼ inch. Season both sides of the chicken with salt and ground black pepper. Lightly dredge the chicken in flour, shaking off any excess.
- Cook the Chicken:
Heat 2 tablespoons of avocado oil and butter in a large skillet over medium heat. Add the chicken cutlets and cook for 3–4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside. - Sauté the Mushrooms:
In the same skillet, add the quartered baby bella mushrooms and sauté for 5–6 minutes until they release their juices and start to brown. - Deglaze the Skillet:
Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer for 2–3 minutes to reduce slightly. Stir in the chicken broth and bring the mixture to a gentle simmer. - Finish the Sauce:
Stir in the crispy, crumbled bacon and chopped fresh sage. Simmer the sauce for another 2–3 minutes, letting the flavors meld together. Add 2 tablespoons of unsalted butter to the sauce, stirring until it melts and creates a silky finish. Taste and check the seasoning. - Combine and Serve:
Return the chicken cutlets to the skillet, spooning the mushroom wine sauce over them to coat.
Garnish with whole sage leaves for a fresh touch. Serve hot with your choice of pasta, rice, or creamy mashed potatoes.
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can substitute chicken thighs, but ensure they are boneless and pounded to an even thickness for even cooking.
To make a more authentic chicken saltimbocca, skip the bacon and wrap each chicken cutlet with fresh sage leaves and thin slices of prosciutto. Lightly dredge the wrapped chicken in flour, ensuring even coating, and fry in a hot pan with oil and butter until golden brown.
Absolutely! You can skip the mushrooms or substitute them with another vegetable, like zucchini or spinach.
Yes, you can prepare the chicken and sauce separately, then combine and reheat gently before serving.
A dry white wine like Sauvignon Blanc or Pinot Grigio works best. Avoid sweet wines as they may overpower the dish.
SALTIMBOCCA RECIPE ADD-INS AND VARIATIONS:
- Prosciutto Substitute: Use thinly sliced pancetta or even deli ham if prosciutto is unavailable.
- Herb Swap: Replace sage with fresh rosemary or thyme for a different herbaceous flavor.
- Wine-Free Sauce: Substitute the white wine with chicken broth and a splash of lemon juice for a non-alcoholic option.
- Vegetarian Twist: Replace chicken with eggplant or portobello mushrooms for a veggie-friendly saltimbocca.
- Gluten-Free: Use gluten-free flour or almond flour for dredging the chicken.
- Creamy Sauce: Add a splash of heavy cream to the sauce for a richer, creamier texture.
WHAT IS COMMONLY SERVED WITH iTALIAN CHICKEN SALTIMBOCCA?
Chicken Saltimbocca can be served with starchy side dishes like mashed potatoes, roasted potatoes, or pasta to complement the salty flavors of the chicken and sauce. A vegetable side, such as sautéed green beans, steamed asparagus, or a fresh salad, balances the dish. The acidity from a glass of dry white wine also pairs wonderfully with the bold, sage flavor in the saltimbocca, making it a perfect, well-rounded meal for any occasion.
PRO SALTIMBOCCA COOKING TIPS:
- Pound the Cutlets: It’s important that your cutlets are pounded thin. Don’t skip the step of pounding them out. It takes more time but you will have better results.
- Wine Variations: I used a dry white wine for this dish but a Marsala wine would be a great option. Besides, the alcohol will cook out and you’ll only be left with the taste of the wine which is important to the flavor of saltimbocca.
- Use Fresh Sage: Fresh sage leaves not only add great flavor, but they also hold up better when cooked than dried sage, contributing a fragrant, aromatic note to the dish.
- Don’t Skip the Deglaze: After cooking the chicken, make sure to deglaze the pan with wine and chicken broth to lift all the flavorful browned bits from the bottom of the pan.
HOW DO YOU STORE AND REHEAT LEFTOVER SIMPLE CHICKEN SALTIMBOCCA?
To store saltimbocca keep it in an airtight container in the fridge for up to 3 days. Reheat in the microwave for a minute or two until warmed through (timing will depend on how much you’re reheating). Or you can warm in the oven at 350 degrees for about 10 minutes.
CAN LEFTOVER WEEKNIGHT SALTIMBOCCA BE FROZEN FOR LATER CONSUMPTION?
To freeze Chicken Saltimbocca, allow the cooked chicken to cool completely first. Once cooled, wrap each piece tightly in plastic wrap or foil to avoid freezer burn, then place them in an airtight container or freezer bag. When you’re ready to eat, simply thaw the chicken in the fridge overnight. Reheat in the oven or stovetop until warm. If you’ve made the sauce separately, freeze it in a small container and heat it up when you’re ready to serve!
LOOKING FOR MORE CHICKEN RECIPES? TRY THESE!
The Best Caramelized Onion Creamy Smothered Chicken: Tender chicken breasts are topped with golden, caramelized onions and a creamy, savory sauce that makes every bite rich and satisfying.
Simply Irresistible Parmesan-Crusted Chicken: With a perfectly golden crust and juicy, tender chicken inside, the secret is in the Parmesan coating that adds a deliciously savory crunch to every bite.
Sticky Sweet Honey Garlic Chicken Recipe: Combining the irresistible sweetness of honey with the rich depth of garlic, this dish offers a perfect balance of flavors that’s sure to satisfy.
Quick & Easy Chicken Saltimbocca
Ingredients
- 3 Chicken Breasts (cut into cutlets) (pounded until they are even in thickness- ¼ inch)
- ⅓ Cup Flour (dredge)
- Salt and Ground Black Pepper (to taste)
- 2 Tbsp Avocado Oil
- 2 Tbsp Butter
Mushroom Wine Sauce:
- 16 oz Baby Bella Mushrooms (quartered)
- 1 Cup Dry White Wine
- 1 Cup Chicken Broth
- 6 oz Bacon (fried crispy)(crumbled)
- 2 Tbsp Sage (fresh)(chopped)
- 2 Tbsp Unsalted Butter
- Sage Leaves (garnish)
Instructions
- Prepare the Chicken: Slice the chicken breasts into cutlets and pound them to an even thickness of about ¼ inch. Season both sides of the chicken with salt and ground black pepper. Lightly dredge the chicken in flour, shaking off any excess.
- Cook the Chicken: Heat 2 tablespoons of avocado oil and butter in a large skillet over medium heat. Add the chicken cutlets and cook for 3–4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Mushrooms: In the same skillet, add the quartered baby bella mushrooms and sauté for 5–6 minutes until they release their juices and start to brown.
- Deglaze the Skillet: Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer for 2–3 minutes to reduce slightly. Stir in the chicken broth and bring the mixture to a gentle simmer.
- Finish the Sauce: Stir in the crispy, crumbled bacon and chopped fresh sage. Simmer the sauce for another 2–3 minutes, letting the flavors meld together. Add 2 tablespoons of unsalted butter to the sauce, stirring until it melts and creates a silky finish.
- Combine and Serve: Return the chicken cutlets to the skillet, spooning the mushroom wine sauce over them to coat.Garnish with whole sage leaves for a fresh touch. Serve hot with your choice of pasta, rice, or creamy mashed potatoes.
It was good recipe.
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