Savory Chicken Saltimbocca with Melty Mozzarella
Indulge in this exquisite Savory Chicken Saltimbocca with Melty Mozzarella that beautifully combines succulent, lightly pounded chicken breasts, aromatic sage, and rich prosciutto, all topped with luscious mozzarella cheese. This dish is not only a feast for the eyes but also tantalizing for the taste buds. Pair it with your favorite side for a delightful meal that’s sure to impress family and friends.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
boneless skinless chicken breasts
4 (6 ounces each) (lightly pounded to an even thickness)
salt
to taste (freshly ground black pepper)
all-purpose flour
1/3 cup (for dredging)
unsalted butter
2 tablespoons (divided)
extra virgin olive oil
1 tablespoon (for frying)
fresh sage
2 teaspoons (chopped or use 1 teaspoon dried sage)
sage leaves
4 (for garnish (optional))
prosciutto
2 slices (trimmed to fit chicken breasts)
fresh mozzarella cheese
1/4 lb (thinly sliced and trimmed to fit chicken breasts)
dry white wine
3/4 cup (such as Pinot Grigio or Sauvignon Blanc)
Instructions
1
Begin by seasoning each chicken breast generously with salt and freshly ground black pepper.
2
On a flat plate, spread the all-purpose flour evenly. Dredge each chicken breast in the flour until fully coated, then shake off the excess flour. Set aside.
3
In a large skillet set over medium-high heat, combine 1 tablespoon of unsalted butter with the extra virgin olive oil. Heat until the mixture is hot and shimmering.
4
Carefully add the floured chicken breasts to the pan and cook without moving for 5 to 6 minutes, until the bottoms are golden brown. Flip the chicken breasts over and cook for an additional 4 to 6 minutes, or until they feel firm to the touch.
5
Lower the heat to very low. Sprinkle the cooked chicken breasts with fresh or dried chopped sage. Then, layer each breast with a slice of prosciutto, followed by an even distribution of mozzarella cheese on top.
6
Cover the pan tightly to allow the cheese to melt, cooking for approximately 1.5 minutes.
7
While the cheese melts, use the same pan—turn up the heat to high and add the dry white wine to deglaze. Ensure to scrape all the flavorful brown bits off the bottom as you stir, boiling the mixture until it reduces to about 1/4 cup (around 3 minutes).
8
Once reduced, remove from heat and whisk in the remaining tablespoon of unsalted butter until fully incorporated.
9
To serve, place each chicken breast on a platter and spoon equal amounts of the sauce over the top. Garnish with fresh sage leaves if desired, and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken Saltimbocca?
It is a dish featuring lightly pounded chicken breasts topped with sage, prosciutto, and mozzarella cheese finished with a white wine sauce.
What kind of chicken should I use?
Use four boneless skinless chicken breasts, approximately 6 ounces each, lightly pounded to an even thickness.
How do I season the chicken?
Season each chicken breast generously with salt and freshly ground black pepper before dredging in flour.
What is the purpose of the all-purpose flour?
The flour is used to dredge the chicken, which helps create a golden crust and thickens the pan sauce.
What fats are used for cooking the chicken?
The recipe uses a combination of one tablespoon of unsalted butter and one tablespoon of extra virgin olive oil.
How long should I cook the first side of the chicken?
Cook the chicken for 5 to 6 minutes without moving it until the bottom is golden brown.
How long does the second side of the chicken take to cook?
It takes an additional 4 to 6 minutes or until the chicken feels firm to the touch.
Can I use dried sage instead of fresh?
Yes, you can substitute 2 teaspoons of fresh sage with 1 teaspoon of dried sage.
When do I add the sage to the dish?
Sprinkle the sage over the cooked chicken breasts after lowering the heat to very low.
How is the prosciutto applied to the recipe?
Layer a slice of prosciutto onto each chicken breast after the sage has been added.
What type of mozzarella is recommended?
The recipe calls for 1/4 lb of fresh mozzarella cheese, thinly sliced and trimmed to fit the chicken.
How do I get the mozzarella to melt properly?
Cover the pan tightly for approximately 1.5 minutes after topping the chicken with the cheese.
What wine is best for the pan sauce?
A dry white wine such as Pinot Grigio or Sauvignon Blanc is recommended for deglazing.
How do I deglaze the pan?
Turn the heat to high, add the wine, and stir while scraping the flavorful brown bits off the bottom of the skillet.
How much should the wine sauce be reduced?
Boil the wine mixture until it reduces to about 1/4 cup, which should take about 3 minutes.
When do I add the final tablespoon of butter?
Whisk in the remaining tablespoon of butter after removing the reduced sauce from the heat.
How should the chicken be served?
Place the chicken on a platter and spoon equal amounts of the prepared sauce over each piece.
Is there a garnish suggested for this dish?
Yes, you can garnish the finished dish with fresh sage leaves.
How many servings does this recipe provide?
The recipe uses four chicken breasts, which typically serves four people.
Does the recipe require specific preparation for the prosciutto?
The prosciutto should be trimmed so that it fits neatly onto the chicken breasts.
What heat level is used for the initial browning?
The skillet should be set to medium-high heat for browning the chicken.
Should I shake off excess flour?
Yes, after dredging the chicken in flour, shake off any excess before placing it in the pan.
What texture should the chicken have when done?
The chicken should feel firm to the touch and have a golden brown exterior.
Can I use salted butter?
The recipe specifies unsalted butter to better control the sodium levels, but you can use salted if you adjust the added salt accordingly.
Is this a quick meal to prepare?
Yes, most steps take only a few minutes, making it an efficient choice for dinner.
What is the ingredient count for this recipe?
There are a total of 10 ingredients required for this Savory Chicken Saltimbocca.
Can I substitute the white wine?
While wine provides the classic flavor, chicken broth with a splash of lemon juice could be used as a non-alcoholic substitute.
Do I need to keep the pan covered while browning?
No, only cover the pan when you are melting the mozzarella cheese at the end.
How do I ensure the sauce is incorporated?
Whisk the butter into the wine reduction until it is fully incorporated for a smooth finish.
What makes this dish savory?
The combination of seasoned chicken, aromatic sage, salty prosciutto, and a rich butter-wine sauce creates a deeply savory profile.