Best 4 Chicken Saltimbocca With Lemon Sauce Recipes
Chicken saltimbocca with lemon sauce is a delectable Italian dish that combines tender chicken, savory prosciutto, and tangy lemon sauce to create a symphony of flavors. This culinary masterpiece originates from the Northern regions of Italy, notably Lombardy, and has gained immense popularity worldwide for its sophisticated yet approachable taste. Whether you prefer the crispy, pan-fried version or the succulent, oven-baked alternative, chicken saltimbocca with lemon sauce guarantees a delightful dining experience. So, prepare to embark on a culinary journey as we explore the best recipes for this timeless classic.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN SALTIMBOCCA WITH LEMON SAUCE
Categories Chicken Citrus Herb Father's Day Dinner Lemon Prosciutto Potluck Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
- Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
- Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.
SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA
The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.
Nutrition Facts : Calories 355 calories, Fat 17 g fat (5 g saturated fat), Cholesterol 128 mg cholesterol, Sodium 1070 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43 g protein.
CHICKEN SALTIMBOCCA WITH LEMON SAUCE
Make and share this Chicken Saltimbocca With Lemon Sauce recipe from Food.com.
Provided by Juenessa
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken between 2 sheets of plastic wrap on work surface.
- Using mallet, pound chicken to 1/3-inch thickness.
- Sprinkle chicken with salt and pepper.
- Place 2 sage leaves atop each chicken breast half.
- Top each chicken breast with 2 prosciutto slices, pressing to adhere.
- Spread 1/2 cup flour on plate.
- Turn chicken in flour to lightly coat both sides.
- Melt butter with oil in large nonstick skillet over medium-high heat.
- Add chicken, prosciutto side down; cook 4 minutes.
- Turn chicken over and cook just until cooked through, about 3 minutes.
- Transfer to platter and cover to keep warm; reserve skillet.
- Whisk wine with remaining 2 teaspoons flour in small bowl.
- Add broth and lemon juice to same skillet; bring to boil.
- Add wine mixture; whisk until sauce thickens slightly, about 30 seconds.
- Season to taste with salt and pepper.
- Spoon sauce over chicken.
Nutrition Facts : Calories 278.5, Fat 11.4, SaturatedFat 3.3, Cholesterol 83.2, Sodium 172.1, Carbohydrate 13.9, Fiber 0.5, Sugar 0.3, Protein 27.5
CHICKEN SALTIMBOCCA WITH LEMON SAUCE
Saltimbocca, an Italian classic, traditionally calls for veal - but tastes even better with chicken.
Provided by Karen in MA
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness.
- Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half.
- Top each chicken breast with 2 prosciutto slices, pressing to adhere.
- Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
- Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes.
- Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
- Whisk wine with remaining 2 teaspoons flour in small bowl.
- Add broth and lemon juice to same skillet; bring to boil.
- Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper.
- Spoon sauce over chicken and serve with carrot orzo.
Nutrition Facts : Calories 278.5, Fat 11.4, SaturatedFat 3.3, Cholesterol 83.2, Sodium 172.1, Carbohydrate 13.9, Fiber 0.5, Sugar 0.3, Protein 27.5
Tips for Making Chicken Saltimbocca with Lemon Sauce:
- Choose high-quality, boneless, skinless chicken breasts for a tender and flavorful dish.
- Use fresh sage leaves for the best flavor. If you don't have fresh sage, you can use dried sage, but use half the amount.
- Use good quality prosciutto for a rich, salty flavor. Prosciutto di Parma or Prosciutto di San Daniele are excellent choices.
- Don't overcrowd the pan when cooking the chicken. This will prevent the chicken from cooking evenly.
- Cook the chicken until it is cooked through but not overcooked. Overcooked chicken will be dry and tough.
- Make sure the sauce is thick enough before serving. If the sauce is too thin, you can simmer it for a few minutes to reduce it.
- Serve the chicken saltimbocca with lemon sauce over pasta, rice, or roasted vegetables.
Conclusion:
Chicken saltimbocca with lemon sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of tender chicken, salty prosciutto, and tangy lemon sauce is sure to please everyone at the table. With a few simple tips, you can make this dish at home that tastes just as good as what you would get at a restaurant. So next time you're looking for a quick and easy but impressive dish, give chicken saltimbocca with lemon sauce a try.
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