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    Home » Wine Recommendations

    Chicken Saltimbocca With Lemon Sauce

    Published: Feb 20, 2020 · Modified: Sep 25, 2022 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    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!

    2 chicken cutlets with crispy sage and prosciutto on a plate with carrot orzo
    Chicken Saltimbocca with Carrot Orzo

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

    Closeup of cooked Rapini
    Rapini

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

    ladle and dish or lemon sauce

    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.

    2 Chicken cutlets with crispy prosciutto and sage

    Chicken Saltimbocca With Lemon Sauce

    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
    • 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
    • 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

    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
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. Elaine Marr

      August 24, 2020 at 9:17 pm

      5 stars
      OMG! this dish is so easy and delicious. I had a little bit of Gorgonzola cheese left over and put a small amount on top of the chicken ( I couldn't help myself I love cheese), just before I put on the lemon sauce. The flavours are amazing, I will definitely be making this dish again and again.

      Reply
      • thewineloverskitchen

        August 25, 2020 at 11:17 am

        Thanks for taking the time to rate and comment!

        Reply

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