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