Chicken Saltimbocca With Lemon Sauce

This Chicken Saltimbocca with Lemon Sauce is a salty treat that will get you thinking of Spring!

Saltimbocca mean ‘jump in my mouth’ in Italian. Very aptly named because it really is that good. Sage makes it savoury; prosciutto gives it a salty hit and the lemon sauce gives it a bright finish.

Traditional saltimbocca is made with veal but chicken is a more economical choice.

I served it with this Carrot Orzo. I know… it sounds strange but believe me when I tell you my guests all raved about it and it just full of flavour!

I also served this Garlic Rapini to round out the Italian main course.

The Lemon Sauce goes with all of the features of this meal – how good is that???

Asparagus would be another good choice to round out this meal and make a foil for the lemon sauce.

Wine Pairing for Chicken Saltimbocca With Lemon Sauce

All that lemon and white wine in the sauce calls for a nice crisp white wine. I chose a Falanghina.

This one is being released Feb 22, 2020 and would be a great match.

Janare Senete Falanghina del Sannio 2017   VINTAGES#:  556787 $19.95 Campania, Italy

This one is a general list at the Ontario LCBO- pretty straightforward but has good weight and acidity.

Matervitae Falanghina IGT Puglia   LCBO#:  632471 $11.70 Puglia, Italy

If Falanghina is not an option for you then go for a Pinot Grigio, a Muscadet Sevre et Maine or a Chardonnay with a light and crisp profile.

Chicken Saltimbocca With Lemon Sauce

5 from 1 vote

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Course: Main Dish

Cuisine: Italian

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Servings: 6 servings

Ingredients

Chicken

• 6 chicken breasts boneless, skinless
• 12 sage leaves chopped coarsely
• 12 slices prosciutto
• 1/2 cup flour
• salt and pepper
• 2 Tbsps butter
• 2 Tbsps olive oil

Lemon Sauce

• 3 Tbsps dry white wine
• 1 Tbsp flour
• 3/4 cup chicken broth
• 3 Tbsps lemon juice
• Salt and pepper to taste

Instructions

• Place chicken breasts between double sheets or plastic wrap. Pound until uniformly about 1/3 " thick. Sprinkle with salt and pepper. Divide chopped sage evenly over breasts.
• Top each breast with 2 slices of prosciutto. Wrap any excess under the bottom of the breast.
• Dredge both sides of each breast in flour. Shake off any excess flour. Transfer to a platter until ready to cook.
• Preheat oven to 200 degrees. Heat oil and butter in a large frying pan. When hot add chicken breasts prosciutto side down. Cook about 4 minutes, flip and cook another 3 minutes on the other side. Do not crowd the pan -cook in batches. Transfer to oven proof platter to keep warm while the rest are cooking.
• Shake wine and 1 Tbsps flour in a jar until evenly mixed. When breasts are cooked add the chicken broth and lemon juice to the same skillet and bring to a boil. Add the wine/flour mix and stir until thickened. Season to taste with salt and pepper.
• Serve breasts with a bit of lemon sauce drizzled over them.

Notes

Nutrition

Calories: 254kcal | Carbohydrates: 9g | Protein: 26g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 90mg | Sodium: 1177mg | Potassium: 125mg | Fiber: 0.4g | Sugar: 0.4g