Like many of Ina Garten’s chicken saltimbocca recipes, this one is simple and yields great results. Thin chicken cutlets are covered with prosciutto and fresh sage leaves before being cooked in a delicious white wine sauce for this Italian-inspired dish. This hearty dish can be enjoyed on every night of the week or on a special occasion. This Chicken Saltimbocca dish is perfect for any cook, whether you’re a pro or just starting out.
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💓 Why You’ll Love This Chicken Saltimbocca Ina Garten
Chicken Saltimbocca is a popular traditional Italian meal. The recipe as presented by Ina Garten is a surefire hit, and here are just a few of the reasons why:
- It’s flavorful: The chicken takes on a great savory flavor from the mix of prosciutto, sage, and cheese.
- It’s easy to make: This recipe is ideal for both weeknight meals and special occasions because to its simplicity and ease of execution.
- It’s impressive: The chicken topped with prosciutto and cheese looks fancy and will give the impression that you are a master chef.
- It’s versatile: It’s a terrific option for any meal because it can be served with anything from roasted vegetables to spaghetti.
- It’s a crowd-pleaser: Chicken Saltimbocca is a crowd-pleaser that even the most discerning diners will enjoy. It works as well for parties and dinners with the family.
What Is Chicken Saltimbocca Ina Garten Recipe?
Pan-seared chicken breasts covered with prosciutto and sage leaves, then completed with a buttery white wine sauce, are the hallmark of this classic Italian meal known as Chicken Saltimbocca. In Ina Garten’s recipe, she uses boneless, skinless chicken breasts that aren’t necessarily pounded thin and a squeeze of lemon juice. The dish is commonly accompanied by a side of pasta or veggies.
- 4 boneless, skinless chicken breasts (1 1/2 to 1 3/4 pounds)
- Kosher salt and freshly ground black pepper
- 8 to 12 large fresh sage leaves
- 8 thin slices prosciutto di Parma
- 1/2 cup all-purpose flour
- 1 cup good dry white wine, such as Chardonnay
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh flat-leaf parsley
🔪How To Make Chicken Saltimbocca
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
- Place 2 to 3 sage leaves on each chicken breast and wrap each with 2 slices of prosciutto, covering the sage.
- Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Dredge the chicken in the flour on both sides and shake off the excess.
- Place the chicken in the pan, prosciutto-side down first, and cook for 2 to 3 minutes on each side, until browned and cooked through. Transfer to a plate and keep warm.
- Pour the wine into the pan and deglaze over medium heat, scraping up any browned bits on the bottom of the pan.
- Add the lemon juice, butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to combine. Pour the sauce over the chicken, sprinkle with parsley, and serve hot.
How To Thick Chicken Saltimbocca Sauce?
Chicken saltimbocca sauce is often a white wine, chicken broth, and lemon juice reduction sauce prepared in a skillet. Sauces can be reduced by cooking them until some of the liquid evaporates, at which point the sauce becomes thicker.
Here’s what you need to do:
- Put the chicken saltimbocca on a plate after it has finished cooking.
- In a skillet over high heat, scrape the bottom with a wooden spoon and add a splash of white wine to loosen any browned bits stuck to the bottom of the pan.
- Reduce the wine by half by letting it simmer for a minute or two.
- Bring a pot of chicken stock and a squeeze of lemon juice to a simmer.
- The sauce can be thickened by continuing to cook it and stirring it occasionally until it reaches the desired consistency.
- Add a slurry (equal parts cornstarch or flour and cold water) to the pan and stir it into the sauce to thicken it further if desired. Let the sauce to reduce for a few more minutes.
Don’t forget to give the sauce the occasional taste test and season it with salt and pepper as you go.
For Ina Garten’s Chicken Saltimbocca, consider the following suggestions:
- Pick up some high-quality chicken breasts, as this will make a huge difference in the final product’s flavor. For optimal results, use hormone- and antibiotic-free, free-range chicken breasts.
- Pound the chicken breasts to a consistent thickness to help them cook more uniformly and avoid drying out. Use a meat mallet to pound the chicken breasts between two sheets of plastic wrap until they are the same thickness all the way through.
- In order to achieve the true flavor of chicken saltimbocca, it is essential to employ the traditional ingredients of prosciutto and sage.
- Before cooking, fasten the prosciutto and sage leaves to the chicken breasts with toothpicks. The toppings won’t slide off and everything will stay there during baking.
- Get a good sear on the outside by using a non-stick skillet, which will keep the chicken from sticking.
- Don’t crowd the pan; if necessary, cook the chicken in many batches. The chicken may steam instead of sear if there are too many ingredients in the pan.
- Acid and brightness are added to the meal by the lemon juice and white wine in the sauce. If you want the greatest flavor, pick a high-quality white wine.
- Chicken Saltimbocca is a flexible recipe that goes well with a number of sides, including vegetables and pasta. Serve it with a side of spaghetti tossed in butter and Parmesan cheese, or some roasted veggies.
How Long To Bake Chicken Saltimbocca?
Here’s a table that shows the recommended baking times for Chicken Saltimbocca at different temperatures:
|Oven Temperature||Baking Time|
|350°F (175°C)||25-30 minutes|
|375°F (190°C)||20-25 minutes|
|400°F (205°C)||18-20 minutes|
|425°F (220°C)||15-18 minutes|
Keep in mind that the exact baking time may vary depending on the thickness of the chicken breasts and the accuracy of your oven. It’s always a good idea to use a meat thermometer to ensure that the internal temperature of the chicken reaches at least 165°F (74°C) before removing it from the oven.
The classic Italian recipe of Chicken Saltimbocca goes nicely with any number of accompaniments. Here are a few suggestions:
- Veggies like green beans, Brussels sprouts, and asparagus are delicious when roasted.
- Potatoes Anna or Mashed Potatoes
- Sweet potatoes, grilled or roasted
- Rice pilaf or risotto
- Salad with a lemon vinaigrette or vinaigrette
- Crispy Italian bread rubbed with garlic
Light olives, cured meats, and cheeses make a great antipasti plate to start the dinner. Don’t forget to serve it with a glass of your favorite Italian wine.
🥶 How To Store Leftovers
Here are some suggestions for storing any remaining Chicken Saltimbocca:
Always ensure that any leftover Chicken Saltimbocca is thoroughly reheated before serving.
🌡️ How To Reheat Leftovers
How to reheat chicken saltimbocca leftovers:
- In the oven: Set oven temperature to 325 degrees Fahrenheit. Spread the chicken out on a baking pan and tent it with foil. To heat the chicken through, allow it bake for 15–20 minutes.
- In the microwave: Chicken should be placed on a microwave-safe dish and covered with a damp paper towel before being cooked in the microwave. Heat the chicken in the microwave on high for 1–2 minutes.
- On the stovetop: A nonstick pan should be heated over medium heat on the stove. Throw some leftover chicken into a pan with some oil or butter. To reheat the chicken, cook for three to four minutes per side.
- In the air fryer: To use an air fryer, set the temperature to 375 degrees Fahrenheit. To reheat chicken and achieve a crisp texture, place it in the basket of an air fryer and set the timer for 7 minutes.
How To Know When Chicken Saltimbocca Is Done?
When a meat thermometer put into the thickest section of the chicken registers an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius), the chicken is ready. Cutting into the thickest portion of the chicken and seeing if the fluids run clear, without any pink or red tinge, is another way to tell if the chicken is cooked through. Crispy prosciutto and bubbling cheese are essential. Chicken saltimbocca can be ready in as little as 10 to 15 minutes, depending on its thickness.
What Is Best Temp To Cook Chicken Saltimbocca?
The optimal oven temperature for chicken saltimbocca is 375 degrees Fahrenheit (190 degrees Celsius). On the other hand, if you’re using a stovetop, the temperature will be determined by the pan you’re using and the strength of your stove’s burners. To make sure the chicken is fully done and safe to consume, cook it to an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius).
How To Cut Chicken For Chicken Saltimbocca?
To make chicken saltimbocca, you’ll need thin chicken cutlets, which can be found pre-sliced at most supermarkets and butcher shops. Place the chicken breast flat on the cutting board and hold it in place with one hand if you need to slice the chicken yourself. On the other hand, start at the thickest part of the chicken and work your way toward the thinnest using a sharp knife, slicing horizontally. When slicing the chicken to make a pocket for the filling, be careful not to cut all the way through. The next steps in making chicken saltimbocca are slicing the chicken and filling and rolling the chicken.
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Chicken Saltimbocca Ina Garten Nutrition Fact
Amount Per Serving