Rooster Saltimbocca

Rooster Saltimbocca feels a bit of fancy however comes collectively quick in a single skillet, making it excellent for busy weeknights! It’s a dependable go-to if 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 hen, salty prosciutto, contemporary sage, and a wealthy, buttery wine sauce.
Ability Degree: I first had this at an Italian restaurant, however as soon as I noticed how simple it’s to make at residence, it shortly turned a weeknight favourite. It’s nice for cooks of any degree!
Beneficial Instruments: 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 really 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 Good Swaps

Rooster: Select breasts which have a good thickness, or use hen cutlets. If some items or sections are thicker than others, slice horizontally and pound with a meat mallet for even thickness.
Prosciutto: Ensure that the prosciutto is sliced thinly. If the items are small, chances are you’ll must layer two items to cowl the hen. Change it with deli ham, bacon, or pancetta in a pinch, however it would alter the flavour barely.
Herbs: Use contemporary giant sage leaves for this hen recipe. Press the leaves into the hen 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. For those who don’t have wine, substitute 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 hen (full recipe under).
Prime the hen with sage and prosciutto, and flippantly dredge in flour.
Prepare dinner hen till golden and cooked by, then take away and hold heat.
Make sauce in the identical skillet, then return hen and spoon sauce over to warmth by.

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

Pat the hen dry earlier than seasoning so the prosciutto adheres properly.
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 cook 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 chunk of prosciutto lifts throughout cooking, press it gently with a spatula for a number of seconds.
Hold cooked cutlets lined whereas making the sauce so that they keep heat and juicy.

Put it aside For Later

Hold 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 hen tender and juicy.

Freezing isn’t beneficial 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

Prepare dinner Time 15 minutes

Complete Time 30 minutes

Slice every hen breast in half horizontally to make 4 cutlets. Pound hen breasts or cutlets to a good ¼-inch thickness if wanted. Season either side with salt and pepper.
Prime every cutlet with 2 sage leaves after which lay a slice of prosciutto over every, tucking it across the edges of the hen.
Place flour in a shallow dish and flippantly dredge every cutlet, shaking off the surplus.
Warmth olive oil in a big skillet over medium-high warmth. Add the hen, proscuitto aspect down, and cook dinner for 3 to 4 minutes, or till golden (cooking in batches if wanted). Flip and cook dinner one other 2–4 minutes, or till hen is cooked by. 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 hen broth and simmer one other 4–5 minutes or till barely lowered.
Return hen (with any juices) to the pan and spoon sauce over high. Simmer 1-2 minutes to warmth by.

*In case your slices of prosciutto are small, chances are you’ll want two slices per piece of hen.
Hold leftovers in an hermetic container within the fridge for 4 days.

Diet info supplied is an estimate and can fluctuate primarily based on cooking strategies and types of components used.

Course Rooster, Foremost Course

Delicacies Italian

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