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Chicken Saltimbocca
Recipe

with creamy prosciutto
& sage sauce

 

Chicken Saltimbocca Recipe

Prep Time: 15 minutes
Cooking Time: 1 hour, 30 minutes
Serves: 8

Our Chicken Saltimbocca recipe is a spin on the core ingredients of this classic dish: meat (in our case chicken), paired with prosciutto and sage. In our version, we stray a bit from tradition by using the prosciutto and sage to build a delicious, creamy sauce, replacing pounded cutlets with cubes of chicken cooked in the sauce in order to keep them moist.

With the subtle flavor and rich sauce of the Chicken Saltimbocca, a wine with elegance and creamy texture is the way to go. We love French white wines from the Rhone and the Chateau La Nerthe is a perfect wine for the pairing. For our steal, Hogue Fume Blanc from Washington also walks the fine line of full body and bright but subtle flavor.

Wine Pairing

"Splurge"
2010 Chateau La Nerthe Blanc,
Chateauneuf du Pape
Dreamy and suave, this white Rhone stunner is seductive with flavor to spare. ($55)

"Steal"
2010 Hogue Fume Blanc,
Columbia Valley, Washington
Fruit-forward rather than tart in style, this wine has charm and a pleasant hint of creaminess. ($12)

Chicken Saltimbocca Ingredients:

2 lbs chicken breasts, cut into cubes
3 oz prosciutto
3.5 oz sundried tomatoes
1 small yellow onion
3 cups low-sodium chicken stock
1 cup heavy cream
1 cup dry white wine
1/2 cup cooking sherry
1/3 cup flour
1 tbsp butter
3 tbsp extra virgin olive oil
1/2 cup dijon mustard
1/2 lemon
1/2 tbsp dried sage

Chicken Saltimbocca Cooking Instructions:

1.) Cut chicken breast into 1/2 cubes. Julienne tomatoes and chop onion.

2.) Add butter and olive oil to a large skillet over medium-high heat. Add chicken and brown on all sides. Remove chicken and reserve.

3.) Add onions and prosciutto, stirring until onions become transluscent - about 3-5 minutes.

4.) Add white wine, sage and sundried tomatoes, cooking for another 2 minutes.

5.) Return chicken to pan, add chicken stock and bring to a boil, then turn down to a low simmer.

6.) Add cream, mustard, lemon juice and sherry and let cook down on low heat, stirring occasionally for another 45 minutes.

7.) Plate over rice, egg noodles or pasta and serve!



Next recipe: Stuffed Chicken Breast with Feta, Olives & Red Pepper



 


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