Chicken Saltimbocca
Recipes > Dinner > Poultry Dishes > Chicken Saltimbocca

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Recipe Checklist:
Ingredients
  • 1 cup All Purpose Flour
  • 4 (8 oz) Chicken Breasts
  • 4 Slices of Prosciutto (or good thin ham)
  • 4 large Sage Leaves
  • 20 small Sage Leaves
  • 3 cups Extra-Virgin Olive Oil, (Divided)
  • 4 Shallots (Julienned)
  • 1/2 lb Oyster Mushrooms (quartered)
  • 1 cup Dry White Wine
  • 1/2 cup Chicken Stock
  • 2 tablespoons Whole Unsalted Butter
  • ¼ cup Italian parsley (Rough Chopped)
  • Salt (to Taste)
  • Black Pepper (to Taste)
Tools & Equipment
  • Slotted Spoon or Spider
  • Meat Tenderizer
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Measuring Spoons
  • Dredging Vessel
  • Plastic Wrap
  • Sautoir or Medium Sauce Pan
  • Large Saute Pan
  • Tongs
Estimated Time
30 min
Yield
Serves 4-6
+ -

Roasted Potatoes, Parsnips and Carrots are good accompaniments for this Chicken Saltimbocca recipe.

Preparation

Set up your Mise en Place. Lay out your cutting board and cover it with some plastic wrap. Place a single Chicken Breast on the plastic wrap covered cutting board and cover the breast with one more piece of plastic wrap. Pound the Chicken Breasts to a ¼ inch (6.35 mm) thickness with a meat tenderizer. Season the breast with Salt and Pepper. Repeat the process for the remaining 3 breasts.

Lay a single slice of Prosciutto (or good quality thin Ham) on top of each breast. Cover the Prosciutto with a single large Sage leaf. Use a toothpick to “pin” the leaf and the Prosciutto onto the Chicken Breast. Alternatively, you can fold the Chicken Breast up around the Sage and Prosciutto like a book and use the toothpick to “pin” the book closed.

Set all of the prepped Saltimbocca breasts aside. Wash Up, as you have been handling raw and want to avoid Cross Contamination.

Set up a dredging station by pouring the All Purpose Flour into a wide plate or shallow bowl. Season the Flour with Salt and Pepper to make your Seasoned Flour.

Finally, prepare your vegetables by Rough Chopping the Parsley, Julienning the Shallots and Slicing the Oyster Mushrooms in quarters.

Method

Begin the active cooking process by Frying the 20 small Sage leaves. Use a heavy-bottomed pot with high sides and pour in 2 cups of the Olive Oil. Heat the Olive Oil to its Smoke Point using Medium High Heat. Turn it down a bit once it nears its Smoke Point and Manage the Cooking Process, the 3rd of Smart Kitchen’s 4 Levers of Cooking.™ The goal is to keep the Olive Oil hovering just under its Smoke Point.

Working with a manageable number of leaves at a time, fry the smaller Sage leaves in batches. Remove each batch from the hot Oil with a slotted spoon after frying for 15-30 seconds. Season with Salt and set aside on a plate covered with paper towels to drain. Repeat with the next batches until all of the smaller leaves are fried. Set the fried sage leaves aside.

Now we are ready to move back to the Saltimbocca. Start a large saute pan on Medium Heat. Add in the remaining Olive Oil and let it get up to its Smoke Point. While the saute pan is heating, Dredge the first two Chicken Breasts in the Seasoned Flour

When the pan is hot enough (the smoking Olive Oil will provide a Visual Clue) turn the heat down a notch and add in the 2 Saltimbocca Chicken Breasts. Sauté the 2 breasts until they are golden brown on both sides. Remove the Chicken Breasts from the Sauté Pan and Hold them warm for service while you make the Pan Sauce.

Make the Pan Sauce by lowering the heat to Medium Low Heat for a Sweat. Add the Shallots and the Oyster Mushrooms to the saute pan and Sweat them for about 5-6 minutes, until the smell of their Volatile Oils presents an Olfactory Clue that they are ready. Add the wine and Chicken Stock. Simmer the ingredients until they have reduced by half.

Finish the Sauce by adding the Whole Butter and the Parsley to the pan.

Retrieve the Chicken Breasts and plate them. Cover with the Pan Sauce and garnish the Saltimbocca Chicken with the fried Sage.