Chicken Saltimbocca: Easy Recipe
This chicken saltimbocca is a simple and delicious version of the Italian classic.
- 2 filetes de pechuga de pollo, de unos 180-200 g cada uno
- 4 lonjas de jamón serrano o prosciutto
- 6 hojas de salvia fresca
- 1/2 taza de vino blanco seco
- 1/2 taza de caldo de pollo
- 1 cdita de harina de trigo
- 1 cda de mantequilla
- 1 cda de aceite de oliva
- 1 cdita de jugo de limón
- Sal al gusto
- Pimienta negra al gusto
- Coloca cada filete de pollo entre dos hojas de papel de cocina y aplánalo suavemente hasta conseguir un grosor de aproximadamente 1 cm. Sazona con poca sal y pimienta, teniendo en cuenta que el jamón ya aporta bastante sal.
- Cubre cada filete con dos lonjas de jamón serrano y coloca encima 3 hojas de salvia. Presiona ligeramente para que los ingredientes queden bien sujetos.
- Espolvorea apenas con harina por el lado del pollo que quedará en contacto con la sartén. Sacude el exceso.
- Calienta el aceite de oliva en una sartén grande a fuego medio-alto. Cocina los filetes primero por el lado del jamón durante 2-3 minutos, hasta que esté ligeramente dorado.
- Dales la vuelta y cocina otros 2-3 minutos, hasta que el pollo esté completamente cocido. Retira los filetes y déjalos reposar unos minutos.
- En la misma sartén, vierte el vino blanco y raspa suavemente el fondo para recuperar los jugos dorados. Cocina durante 1-2 minutos para que el alcohol se evapore.
- Añade el caldo de pollo y deja reducir durante 3-4 minutos, hasta obtener una salsa ligeramente concentrada.
- Apaga el fuego y agrega la mantequilla y el jugo de limón. Mezcla hasta conseguir una salsa brillante y ligeramente cremosa.
- Devuelve el pollo a la sartén durante 30 segundos para que se impregne con la salsa.
- Sirve inmediatamente, bañando cada pieza con la salsa de vino blanco y mantequilla.
It's made with chicken fillets, ham, and sage, and finished with a light white wine and butter sauce that adds plenty of flavor without complicating the recipe. This chicken saltimbocca is a simple and delicious take on the Italian classic.
It's prepared with chicken fillets, ham, and sage, and finished with a light white wine and butter sauce that adds plenty of flavor without complicating the recipe. This recipe serves two and you can serve it with truffle mashed potatoes, pasta, white rice, or a fresh salad. Without further ado, let's begin!
This recipe serves two and you can serve it with truffle mashed potatoes, pasta, white rice, or a fresh salad. Without further ado, let's begin!
How to prepare a juicy chicken saltimbocca
#wprm-recipe-user-rating-8 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-8 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-8-33); }#wprm-recipe-user-rating-8 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-8-50); }#wprm-recipe-user-rating-8 .wprm-rating-star.wprm-rating-star-66 svg * { fill:
url(#wprm-recipe-user-rating-8-66); }linearGradient#wprm-recipe-user-rating-8-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-8-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-8-66 stop { stop-color: #343434; } A practical recipe to turn simple chicken fillets into a different dish, with aromas of sage and a white wine sauce.
Ingredients
2 chicken breast fillets, about 180-200 g each
6 fresh sage leaves
- 1/2 cup of dry white wine
- 1/2 cup chicken broth
Step-by-step preparation
Place each chicken fillet between two sheets of kitchen paper and gently flatten it to a thickness of approximately 1 cm.
Season lightly with salt and pepper, keeping in mind that the ham already provides a fair amount of salt. Cover each fillet with two slices of Serrano ham and place 3 sage leaves on top.
Press down lightly to ensure the ingredients are firmly in place. Lightly dust the side of the chicken that will be in contact with the pan with flour. Shake off any excess.
Heat the olive oil in a large frying pan over medium-high heat. Cook the steaks ham-side down for 2-3 minutes, until lightly browned.
Turn them over and cook for another 2-3 minutes, until the chicken is fully cooked. Remove the fillets and let them rest for a few minutes. In the same pan, pour in the white wine and gently scrape the bottom to release the browned juices.
Cook for 1-2 minutes to allow the alcohol to evaporate. Add the chicken stock and reduce for 3-4 minutes, until you have a slightly concentrated sauce. Turn off the heat and stir in the butter and lemon juice.
Mix until you have a glossy, slightly creamy sauce. Return the chicken to the pan for 30 seconds to allow it to coat with the sauce.
Serve immediately, coating each piece with the white wine and butter sauce.
Nutrition
Calories: 520 kcal
How to prepare a juicy chicken saltimbocca
#wprm-recipe-user-rating-9 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-9 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-9-33); }#wprm-recipe-user-rating-9 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-9-50); }#wprm-recipe-user-rating-9 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-9-66); }linearGradient#wprm-recipe-user-rating-9-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-9-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-9-66 stop { stop-color: #343434; }
A practical recipe to turn simple chicken fillets into a different dish, with aromas of sage and a white wine sauce.
Ingredients
2 chicken breast fillets, about 180-200 g each
6 fresh sage leaves
- 1/2 cup of dry white wine
- 1/2 cup chicken broth
Step-by-step preparation
Place each chicken fillet between two sheets of kitchen paper and gently flatten it to a thickness of approximately 1 cm. Season with a little salt and pepper, keeping in mind that the ham already provides a fair amount of salt.
Cover each fillet with two slices of Serrano ham and place 3 sage leaves on top. Press lightly to ensure the ingredients are firmly in place.
Lightly sprinkle flour on the side of the chicken that will be in contact with the pan. Shake off the excess.
Heat the olive oil in a large skillet over medium-high heat. Cook the fillets ham-side down for 2-3 minutes, until lightly browned. Turn them over and cook for another 2-3 minutes, until the chicken is cooked through.
Remove the fillets and let them rest for a few minutes. In the same pan, pour in the white wine and gently scrape the bottom to release the browned juices.
Cook for 1-2 minutes to allow the alcohol to evaporate. Add the chicken stock and reduce for 3-4 minutes, until you have a slightly concentrated sauce.
Turn off the heat and add the butter and lemon juice. Mix until you get a glossy, slightly creamy sauce.
Return the chicken to the pan for 30 seconds to allow it to absorb the sauce. Serve immediately, drizzling each piece with the white wine and butter sauce.
Nutrition
Calories: 520 kcal
Tips for preparing this chicken saltimbocca
Flatten the chicken evenly so that all parts cook at the same time.
Don't overdo the salt: Serrano ham or prosciutto already has a fairly salty flavor. Use fresh sage if possible, as it's one of the characteristic flavors of saltimbocca.
Don't add too much flour. You only need a very thin layer to help thicken the sauce slightly.
Cook the ham side first so it browns and releases some of its fat and flavor. Don't cook the chicken at too high a heat throughout the entire process, as it may become browned on the outside but dry on the inside.
The white wine should be dry and have a pleasant flavor. Avoid using a wine you wouldn't drink yourself.
Scrape the bottom of the pan when adding the wine to extract all the flavors left by the chicken. Add the butter with the heat off to create a silkier sauce and prevent it from separating.
Let the chicken rest for a few minutes before serving. This will help it retain its juices.
Flatten the chicken evenly so all parts cook at the same time. Don't overdo the salt: Serrano ham or prosciutto is already quite salty. Use fresh sage if possible, as it's one of the characteristic flavors of saltimbocca.
Don't add too much flour. You only need a very thin layer to help thicken the sauce slightly.
First, cook the ham on one side so it browns and releases some of its fat and flavor. Don't cook the chicken at too high a heat throughout the process, as it may become browned on the outside but dry on the inside. The white wine should be dry and have a pleasant flavor.
Avoid using a wine you wouldn't drink. Scrape the bottom of the pan when adding the wine to extract all the flavors left by the chicken. Add the butter with the heat off for a smoother sauce and to prevent it from separating.
Let the chicken rest for a few minutes before serving. This will help it retain its juices.
Frequently Asked Questions
What part of the chicken is used to make saltimbocca?
What part of the chicken is used to make saltimbocca? Chicken breast is the most practical option because it can be cut into thin fillets and cooked quickly.
You can also use boneless chicken thighs if you're looking for a juicier dish. Chicken breast is the most practical option because it can be sliced thinly and cooked quickly.
You can also use boneless chicken thighs if you're looking for a juicier dish. Can I make chicken saltimbocca without wine?
Yes. You can substitute the white wine with an equivalent amount of chicken broth. To bring back some of the acidity that the wine provides, add a few extra drops of lemon juice at the end of the sauce.
Yes. You can substitute the white wine with an equivalent amount of chicken broth.
To bring back some of the acidity from the wine, add a few extra drops of lemon juice at the end of the sauce. How to prevent chicken saltimbocca from drying out?
The key is to use fillets of uniform thickness, not to overcook them, and to remove them from the pan as soon as they are done. It is also important to let them rest briefly before serving.
It's also important to let them rest briefly before serving. Can I prepare chicken saltimbocca in advance?
Can I prepare chicken saltimbocca in advance? Ideally, it should be cooked and served immediately.
If you need to get a head start, you can flatten and coat the fillets with ham and sage a few hours beforehand and keep them refrigerated until you're ready to cook them. Ideally, cook and serve immediately.
If you need to get a head start, you can flatten and coat the fillets with ham and sage a few hours beforehand and keep them refrigerated until ready to cook. How to reheat chicken saltimbocca?
Reheat the chicken over low heat in a pan with a little broth or sauce for a few minutes. Avoid overheating it so it doesn't lose its juiciness.
Reheat the chicken over low heat in a pan with a little broth or sauce for a few minutes. Avoid overheating it so it doesn't lose its juiciness.