Chicken Saltimbocca is one of those dishes that sounds fancy but is actually pretty simple to make at home. When I first tried it at an Italian restaurant I was blown away by the explosion of flavors – and that’s exactly what the name means! “Saltimbocca” literally translates to “jumps in the mouth” in Italian perfectly describing how the tasty combination of ingredients creates an immediate flavor impact.
But what exactly goes into this mouthwatering Italian dish? Let’s break down the essential components and how they come together to create this classic recipe
The Essential Ingredients of Chicken Saltimbocca
At its core, Chicken Saltimbocca consists of a few key ingredients that create its distinctive flavor profile:
1. Chicken Breast
The foundation of the dish is boneless, skinless chicken breasts that are typically pounded thin (about 1/4 inch thickness). The thinness serves two important purposes:
- Ensures even cooking throughout
- Creates a tender texture that’s easy to eat
2. Prosciutto
This thinly sliced Italian dry-cured ham adds a salty, savory dimension to the dish. The best choices include:
- Prosciutto di Parma
- Prosciutto di San Daniele
The prosciutto is layered directly on top of the chicken breast, where it crisps up slightly during cooking while infusing the chicken with its rich flavor.
3. Fresh Sage Leaves
Perhaps the most distinctive flavor element in Chicken Saltimbocca comes from fresh sage leaves. This aromatic herb provides:
- An earthy, slightly peppery taste
- A beautiful fragrance that permeates the dish
- A traditional Italian touch that’s essential to authentic preparation
The sage leaves are typically placed between the chicken and prosciutto, allowing their oils to infuse into both ingredients during cooking.
4. Flour for Dredging
Before cooking, the chicken (with prosciutto and sage attached) is usually lightly dredged in all-purpose flour. This step:
- Creates a golden-brown crust when pan-fried
- Helps thicken the sauce slightly
- Provides a nice textural contrast
5. Cooking Fats: Olive Oil and Butter
A combination of:
- Extra virgin olive oil: For its flavor and high smoke point
- Butter: For richness and browning
6. White Wine and Chicken Broth
The sauce component typically includes:
- Dry white wine (like Pinot Grigio or Sauvignon Blanc)
- Chicken broth
- Sometimes a squeeze of lemon juice for brightness
The Traditional Preparation Method
The classic preparation of Chicken Saltimbocca follows these general steps:
- Pound chicken breasts to an even thinness
- Season with salt and pepper (though go easy on the salt since prosciutto is already salty)
- Top each breast with sage leaves and a slice of prosciutto
- Secure with toothpicks (an important step to keep everything together!)
- Dredge in flour
- Pan-sear in a mixture of olive oil and butter until golden brown
- Create a pan sauce with white wine and chicken broth
- Sometimes finish with a touch of butter for richness
The result is a dish with a wonderful contrast of flavors and textures – tender chicken, crispy prosciutto, aromatic sage, and a savory sauce that ties everything together.
Regional Variations and Creative Twists
While the traditional Roman version of Saltimbocca was actually made with veal (Saltimbocca alla Romana), the chicken version has become incredibly popular worldwide. Across different regions, you’ll find interesting variations:
Cheese Additions
Some versions include:
- Provolone
- Fontina
- Mozzarella
The cheese is typically placed underneath the prosciutto, where it melts into a creamy layer.
Sauce Variations
The pan sauce can be enhanced with:
- Lemon juice for brightness
- Capers for a briny pop
- Mushrooms for earthiness
- Heavy cream for a richer texture
Serving Styles
The dish is versatile and pairs well with:
- Roasted vegetables (asparagus is particularly good)
- Creamy polenta
- Simple pasta like linguine with olive oil and garlic
- Sautéed spinach
Nutritional Aspects of Chicken Saltimbocca
While not exactly a diet food, Chicken Saltimbocca does offer some nutritional benefits:
- Chicken breast provides lean protein
- Prosciutto contains nutrients like vitamin B12, iron, and zinc (though it is high in sodium)
- Sage offers antioxidants that help reduce inflammation
- When paired with vegetables, it becomes part of a balanced meal
If you’re watching calories or sodium, you can make some adjustments:
- Use less prosciutto
- Reduce the amount of butter
- Skip the flour dredging for a gluten-free version
Frequently Asked Questions About Chicken Saltimbocca
Can I prepare Chicken Saltimbocca ahead of time?
While it’s best cooked just before serving for optimal texture, you can prep the chicken breasts with prosciutto and sage attached and refrigerate them until you’re ready to cook.
How do I stop the prosciutto from falling off?
Those toothpicks are your best friends! Make sure to secure the prosciutto and sage firmly to the chicken. Just remember to remove them before serving (nobody wants a toothpick surprise!).
What’s a good wine pairing?
A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc complements the dish beautifully. The acidity helps cut through the richness of the prosciutto and butter.
Can I use dried sage instead of fresh?
Fresh sage is strongly recommended since it provides a much more aromatic and complex flavor. If you must use dried, use just a small amount (about 1/2 teaspoon per chicken breast) since dried herbs are more concentrated.
Is this dish gluten-free?
The traditional recipe uses flour for dredging, so it’s not gluten-free. However, you can easily substitute gluten-free flour or skip the dredging step altogether.
My Experience Making Chicken Saltimbocca at Home
The first time I tried making this at home, I was nervous about getting all the components to stay together. My big tip? Don’t skimp on the toothpicks! I also learned that getting the pan to the right temperature is crucial – too hot and the prosciutto burns before the chicken cooks; too cool and you don’t get that beautiful golden crust.
What I love about this dish is how it feels fancy enough for a special dinner but is actually simple enough for a weeknight meal if you’re comfortable in the kitchen. The ingredient list is short, and the cooking process is straightforward once you get the hang of it.
Final Thoughts on Chicken Saltimbocca
Chicken Saltimbocca truly lives up to its name – the flavors do “jump in the mouth” with each bite! The combination of tender chicken, salty prosciutto, and aromatic sage creates a harmony that’s greater than the sum of its parts.
Whether you’re cooking for a special occasion or just want to bring a taste of Italy to your dinner table, Chicken Saltimbocca is a dish worth mastering. The ingredients are readily available in most grocery stores, and the techniques are accessible even to intermediate home cooks.
So next time you’re looking to impress dinner guests or just treat yourself to something special, consider Chicken Saltimbocca. It’s a classic for a reason, and now you know exactly what goes into making this delicious Italian specialty!
What type of Marsala should I use?
The first thing to remember when looking for Marsala wine to cook with is that, if you have a choice between dry and sweet, always opt for the sweet version. The wine is not actually sweet, but it adds a more complex flavor profile.
This will go against everything you read from other chefs and publications. But this is the reason my Marsala Sauce is so much better than the rest.
My favorite Marsala will always be Pellegrino; my other recommendations are: Cribari, Florio, and Taylor.
If you can only get dry, don’t worry. The sauce will still be delicious.
- Gluten-Free Option: Use gluten-free flour for dredging.
- Low-Carb/Keto: Skip dredging entirely, just sear directly in olive oil.
- Creamy Sauce Version: Add a splash of cream or mascarpone to the wine sauce for richness.
- Saltimbocca alla Romana Twist: Use veal to make the traditional dish.
Do I need to add mushrooms to Chicken Saltimbocca?
No, you don’t. This is your dinner, and you should always make it with ingredients you enjoy eating.
Some of the ingredients we use in restaurants have very specific purposes, while others serve as fillers used to bulk up a dish without increasing the cost. Mushrooms have always been a favorite of mine for this purpose, and pasta, rice, or grains can occupy a significant portion of the plate, making a meal much more visually appealing.