Poultry > Italian

DaVinci's Chicken Saltimbocca Recipe

Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 4 thin slices of prosciutto
- 4 fresh sage leaves
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter

Special equipment needed:
- Meat mallet
- Toothpicks

Step-by-step instructions:

1. Preheat oven to 375°F.

2. Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until they are about 1/4 inch thick.

3. Place a slice of prosciutto and a sage leaf on top of each chicken breast.

4. Roll up each chicken breast and secure with toothpicks.

5. In a shallow dish, mix together flour, salt, and black pepper.

6. Dredge each chicken breast in the flour mixture, shaking off any excess.

7. In a large skillet, heat olive oil over medium-high heat.

8. Add chicken breasts and cook for 3-4 minutes on each side, until golden brown.

9. Transfer chicken breasts to a baking dish and bake for 10-12 minutes, until cooked through.

10. Remove chicken from the oven and transfer to a serving platter.

11. In the same skillet used to cook the chicken, add white wine and chicken broth.

12. Bring to a boil and cook for 3-4 minutes, until the liquid has reduced by half.

13. Remove from heat and stir in butter until melted and smooth.

14. Pour the sauce over the chicken and serve immediately.


- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 330
- Total fat: 14g
- Saturated fat: 4g
- Cholesterol: 110mg
- Sodium: 690mg
- Total carbohydrates: 7g
- Dietary fiber: 0g
- Sugars: 0g
- Protein: 38g

Substitutions for ingredients:
- Instead of prosciutto, you can use thinly sliced ham or bacon.
- Instead of fresh sage, you can use dried sage or other herbs like rosemary or thyme.

Variations:
- You can use pork or veal instead of chicken.
- You can add a slice of mozzarella cheese on top of the prosciutto and sage before rolling up the chicken breasts.
- You can add sliced mushrooms to the sauce.

Tips and tricks:
- Make sure to pound the chicken breasts evenly so they cook evenly.
- Use toothpicks to secure the chicken rolls and prevent the filling from falling out.
- Don't overcook the chicken in the skillet as it will continue to cook in the oven.
- Use a meat thermometer to ensure the chicken is cooked through.

Storage instructions:
- Store leftover chicken saltimbocca in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat chicken saltimbocca in the microwave or oven until heated through.

Presentation ideas:
- Serve chicken saltimbocca on a bed of cooked spinach or mashed potatoes.
- Garnish with fresh herbs like parsley or chives.

Garnishes:
- Fresh herbs like parsley or chives.

Pairings:
- Serve with a side of roasted vegetables or a simple salad.

Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Caesar salad

Troubleshooting advice:
- If the chicken breasts are too thick, they will take longer to cook and may dry out. Make sure to pound them evenly.
- If the sauce is too thin, simmer it for a few more minutes to reduce it further.

Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Saltimbocca is a traditional Italian dish that originated in Rome. It typically consists of veal, prosciutto, and sage.

Flavor profiles:
- Savory, salty, and slightly sweet.

Serving suggestions:
- Serve with a glass of dry white wine.

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Region: Italian

Taste: Savory, Herby, Tangy, Rich, Nutty, Umami