Rooster Saltimbocca

Rooster Saltimbocca feels a little bit fancy however comes collectively quick in a single skillet, making it good for busy weeknights! It’s a dependable go-to once you need dinner to look spectacular with out including additional steps.

Serving plate with chicken saltimbocca and a fork with butter and white wine sauce off to the side

Taste: Savory and fragrant with tender rooster, salty prosciutto, contemporary sage, and a wealthy, buttery wine sauce.
Talent Stage: I first had this at an Italian restaurant, however as soon as I noticed how simple it’s to make at house, it shortly turned a weeknight favourite. It’s nice for cooks of any degree!
Really helpful Instruments: A very good high quality skillet is a must have for one-pan dinners like this one, because it helps create the fond (browned bits caught to the underside of the pan) for the sauce and evenly distribute warmth.
Serving Solutions: I like serving this for a easy but particular weeknight meal. It pairs completely with mashed potatoes, risotto, or pasta.

Chicken, broth, butter, sage, prosciutto, white wine, flour, oil, salt, and pepper with labels to make Chicken Saltimbocca

Ingredient Suggestions and Sensible Swaps

Rooster: Select breasts which have an excellent thickness, or use rooster cutlets. If some items or sections are thicker than others, slice horizontally and pound with a meat mallet for even thickness.
Prosciutto: Guarantee that the prosciutto is sliced thinly. If the items are small, you could have to layer two items to cowl the rooster. Exchange it with deli ham, bacon, or pancetta in a pinch, however it’ll alter the flavour barely.
Herbs: Use contemporary massive sage leaves for this rooster recipe. Press the leaves into the rooster so that they infuse the meat. Dried sage is not going to work.
Wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio. When you don’t have wine, change it with broth and 1-2 teaspoons of lemon juice.

The process of layering seasoned chicken, sage leaves, and prosciutto and then coating in flour to make chicken saltimbocca

Chicken with sage leaves and prosciutto seared in a pan for chicken saltimbocca

How you can Make Rooster Saltimbocca

Put together and season the rooster (full recipe under).
High the rooster with sage and prosciutto, and frivolously dredge in flour.
Cook dinner rooster till golden and cooked by means of, then take away and maintain heat.
Make sauce in the identical skillet, then return rooster and spoon sauce over to warmth by means of.

Close up of a skillet with chicken saltimbocca in a butter and white wine sauce

Pat the rooster dry earlier than seasoning so the prosciutto adheres effectively.
Don’t skip scraping up the browned bits. These bits and the place all the flavour comes from!
Simmer the wine simply lengthy sufficient to prepare dinner off the alcohol and deepen the flavour.
If the sauce reduces an excessive amount of, add a splash of broth to loosen it.
If a bit of prosciutto lifts throughout cooking, press it gently with a spatula for a number of seconds.
Preserve cooked cutlets lined whereas making the sauce so that they keep heat and juicy.

Reserve it For Later

Preserve leftovers in an hermetic container within the fridge for as much as 4 days. Reheat in a skillet with a splash of broth to maintain the rooster tender and juicy.

Freezing isn’t really helpful as a result of the prosciutto softens, and the sauce can separate.

Italian-Model Dinner Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook dinner Time 15 minutes

Complete Time 30 minutes

Slice every rooster breast in half horizontally to make 4 cutlets. Pound rooster breasts or cutlets to an excellent ¼-inch thickness if wanted. Season each side with salt and pepper.
High every cutlet with 2 sage leaves after which lay a slice of prosciutto over every, tucking it across the edges of the rooster.
Place flour in a shallow dish and frivolously dredge every cutlet, shaking off the surplus.
Warmth olive oil in a big skillet over medium-high warmth. Add the rooster, proscuitto facet down, and prepare dinner for 3 to 4 minutes, or till golden (cooking in batches if wanted). Flip and prepare dinner one other 2–4 minutes, or till rooster is cooked by means of. Switch to a plate and canopy to maintain heat.
Cut back warmth to medium. Add butter to the identical skillet, then whisk within the wine. Simmer 2–3 minutes, scraping up any brown bits.
Add rooster broth and simmer one other 4–5 minutes or till barely decreased.
Return rooster (with any juices) to the pan and spoon sauce over high. Simmer 1-2 minutes to warmth by means of.

*In case your slices of prosciutto are small, you could want two slices per piece of rooster.
Preserve leftovers in an hermetic container within the fridge for 4 days.

Diet info offered is an estimate and can differ based mostly on cooking strategies and types of substances used.

Course Rooster, Important Course

Delicacies Italian

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