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Chicken Saltimbocca alla Romana Recipe

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 Chicken Saltimbocca alla Romana is a classic Italian dish that combines the tender flavors of chicken with the savory taste of prosciutto and the aromatic hint of fresh sage. This dish, hailing from the heart of Rome, is not only delicious but also simple to prepare, making it a perfect choice for both weeknight dinners and special occasions. Here’s a step-by-step guide to creating this exquisite meal.


Table of Contents
  1. Ingredients
  2. Instructions
  3. Tips for Success
  4. Conclusion

Ingredients

To make Chicken Saltimbocca alla Romana, you will need:

  • 4 boneless, skinless chicken breasts
  • 8 slices of prosciutto
  • 8 fresh sage leaves
  • 1 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • Salt and freshly ground black pepper to taste
  • Lemon wedges for garnish (optional)

Instructions

1. Prepare the Chicken

  • Pound the Chicken: Place each chicken breast between two sheets of plastic wrap or wax paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/4 inch.
  • Season and Layer: Season both sides of the chicken breasts with salt and pepper. Place a slice of prosciutto and a sage leaf on top of each chicken breast. Use a toothpick to secure the prosciutto and sage in place.

2. Dredge the Chicken

  • Coat with Flour: Place the flour in a shallow dish. Lightly dredge each chicken breast in the flour, shaking off any excess. This will help create a nice golden crust when cooked.

3. Cook the Chicken

  • Heat the Pan: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and foamy.
  • Sear the Chicken: Add the chicken breasts to the skillet, prosciutto side down. Cook for 3-4 minutes until the prosciutto is crispy and the chicken is golden brown. Flip the chicken and cook for another 3-4 minutes on the other side until cooked through. Transfer the chicken to a plate and cover to keep warm.

4. Make the Sauce

  • Deglaze the Pan: In the same skillet, add the white wine and bring it to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
  • Add Chicken Broth: Pour in the chicken broth and continue to simmer until the liquid is reduced by half, about 3-4 minutes.
  • Finish with Butter: Reduce the heat to low and stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth.

5. Serve

  • Plate the Chicken: Remove the toothpicks from the chicken breasts and place them on serving plates.
  • Add the Sauce: Spoon the sauce over the chicken, ensuring each piece is well-coated.
  • Garnish and Enjoy: Serve with lemon wedges on the side for an optional zesty finish. Pair with a side of sautéed vegetables or a simple green salad for a complete meal.

Tips for Success

  • Choosing Prosciutto: Opt for thinly sliced, high-quality prosciutto for the best flavor and texture.
  • Sage Substitutes: If you can’t find fresh sage, dried sage can be used, though the flavor won’t be as pronounced.
  • Wine Substitute: If you prefer not to use wine, substitute it with additional chicken broth and a splash of lemon juice for acidity.

Conclusion

Chicken Saltimbocca alla Romana is a delightful dish that brings the authentic flavors of Rome to your kitchen. With its harmonious blend of tender chicken, savory prosciutto, and aromatic sage, this recipe is sure to impress your family and friends. Buon appetito!

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