Chicken Saltimbocca With Lemon Sauce

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

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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.

Suggested Menu

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 is 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???

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

Wine Pairing

All that lemon and white wine in the sauce calls for a nice crisp white wine. I chose a Falanghina. You could also serve a Grillo, Pinot Grigio, Muscadet Sevre et Maine or a Chardonnay with a light and crisp profile.

Chicken Saltimbocca With Lemon Sauce

An easy entree with lots of salty lemon flavours. This is great for a family or company dinner. Fresh lemon is recommended.

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 2 votes

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Course: Main Dish

Cuisine: Italian

Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Total Time: 50 minutes mins

Servings: 6 servings

Ingredients

Chicken

• ▢ 6 chicken breasts boneless, skinless See Note 1.
• ▢ 12 sage leaves chopped coarsely
• ▢ 12 slices prosciutto
• ▢ ½ cup flour
• ▢ salt and pepper
• ▢ 2 Tbsps butter
• ▢ 2 Tbsps olive oil

Lemon Sauce

• ▢ 3 Tbsps dry white wine
• ▢ 1 tablespoon flour
• ▢ ¾ cup chicken broth
• ▢ 3 Tbsps lemon juice fresh is best
• ▢ Salt and pepper to taste

Instructions

• Place chicken breasts between double sheets or plastic wrap. Pound until uniformly about ⅓ " 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

1.  You could substitute pork cutlet or veal cutlets for the chicken.

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

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