Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 8 thin slices of prosciutto
- 8 fresh sage leaves
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 2 tablespoons unsalted butter
- 1 lemon, sliced
Special equipment needed:
- Grill pan or outdoor grill
- Kitchen twine
Step-by-step instructions:
1. Preheat the grill pan or outdoor grill to medium-high heat.
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. Season each chicken breast with salt and pepper.
4. Place 2 slices of prosciutto and 2 sage leaves on top of each chicken breast.
5. Roll up each chicken breast tightly and secure with kitchen twine.
6. In a shallow dish, mix together the flour, salt, and pepper.
7. Dredge each chicken breast in the flour mixture, shaking off any excess.
8. Brush each chicken breast with olive oil.
9. Grill the chicken breasts for 6-8 minutes per side, or until cooked through.
10. In a small saucepan, heat the white wine and chicken broth until simmering.
11. Whisk in the butter until melted and smooth.
12. Serve the grilled chicken saltimbocca with the lemon slices and drizzle with the butter sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Grill pan or outdoor grill: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Total Fat: 22g
Saturated Fat: 6g
Cholesterol: 140mg
Sodium: 980mg
Total Carbohydrates: 9g
Dietary Fiber: 0g
Sugar: 0g
Protein: 45g
Substitutions for ingredients:
- Instead of prosciutto, you can use thinly sliced ham or bacon.
- Instead of sage leaves, you can use fresh thyme or rosemary.
Variations:
- Add sliced mushrooms to the butter sauce for extra flavor.
- Use veal instead of chicken for a traditional saltimbocca dish.
- Top the chicken with a slice of mozzarella cheese before grilling for a twist on the classic recipe.
Tips and tricks:
- Make sure to pound the chicken breasts evenly so they cook evenly on the grill.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Store any leftover chicken saltimbocca in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken saltimbocca on a platter with the lemon slices and butter sauce drizzled over the top.
Garnishes:
Garnish with fresh parsley or chopped chives.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the chicken is sticking to the grill pan, make sure it is well-oiled before adding the chicken.
- If the chicken is not cooking evenly, adjust the heat on the grill or move the chicken to a cooler part of the grill.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food history:
Saltimbocca is a traditional Italian dish that originated in Rome. The name means "jump in the mouth" in Italian, referring to the dish's delicious flavor.
Flavor profiles:
Salty, savory, and slightly tangy from the lemon and white wine.
Serving suggestions:
Serve the chicken saltimbocca with a glass of dry white wine for a classic Italian meal.
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Region: Italian