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Chicken Saltimbocca
recipe

Chicken Saltimbocca

Serves: 2

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Total Time: 

Ingredients

2 (8-ounce) boneless skinless chicken breasts, pounded between 1/4 inch and 1/2 inch thick
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs
1 tablespoon water
3 tablespoons extra-virgin olive oil, plus more as needed
4 tablespoons unsalted butter
1 shallot, minced
1/2 cup thinly sliced country ham
2 tablespoons chopped fresh sage
3/4 cup white wine
1 cup chicken broth
Juice of 1/2 lemon

Instructions

Heat a large skillet over medium heat. While the skillet is heating, season the chicken breasts with salt and pepper.

In a shallow baking dish, season the flour with salt and pepper. In a second shallow baking dish, whisk together the eggs and water until completely smooth. Dredge the chicken in flour, tap off excess, then coat with the egg wash. Dredge once more in flour and shake off excess. Transfer to a plate.

Add the oil and 1 tablespoon of the butter to the skillet, then gently lay in one chicken breast. Cook on the first until golden brown and crisp, about 5 minutes, then flip, and cook until the second side is brown and crisp, about 5 minutes. Transfer to a serving plate and repeat with the remaining chicken breast, adding more oil, as needed.

If the skillet is very dry, add another teaspoon or so of oil. Add the shallot and cook, stirring constantly, until softened, about 1 minute. Add the country ham and continue to cook, stirring, until fragrant, about 2 minutes. Stir in 1 tablespoon of the sage, followed by the wine. Cook, scraping up any browned bits from the bottom of the pan, until the wine is almost evaporated, about 3 minutes. Add the chicken broth and cook until reduced by half, about 5 minutes.

Remove from the heat and stir in the lemon juice. Stir in the butter, 1 tablespoon at a time, until melted. Spoon the sauce over chicken breasts and serve immediately, topped with the remaining sage.


About the recipe

Saltimbocca literally translates as “jump in the mouth,” likely a reference to the harmonious flavors of chicken with prosciutto and fresh sage. We’ve given our saltimbocca a bit of a Southern update by substituting salty country ham for the prosciutto.

 

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