Ina Garten Chicken Saltimbocca is made with chicken breasts, prosciutto di Parma, sage leaves, white wine, and chicken stock. This traditional Barefoot Contessa Chicken Saltimbocca recipe creates a tasty and easy dinner that takes about 35 minutes to prepare and can serve up to 4 people.
Try More Ina Garten Recipe:
- Ina Garten Corned Beef and Cabbage
- Ina Garten Lobster Tail Recipe
- Ina Garten Scalloped Potatoes And ham
🧡 Why You’ll Love This Chicken Saltimbocca Recipe:
- Quick and Easy: With simple ingredients and straightforward steps, it’s perfect for both weeknight dinners and special occasions.
- Elegant Flavors: The combination of tender chicken, salty prosciutto, and aromatic sage creates a harmonious and sophisticated taste.
- Versatile Dish: It pairs well with a variety of sides, making it customizable to suit your preferences and complementing a range of flavors.
- Impressive Presentation: This dish looks stunning on the plate, making it ideal for entertaining or treating yourself to a restaurant-worthy meal at home.
❓ What Is Ina Garten’s Chicken Saltimbocca Recipe?
Ina Garten’s Chicken Saltimbocca recipe is made with butterflied chicken breasts seasoned and wrapped with prosciutto and sage, pan-seared until golden, then served with a flavorful white wine and chicken stock sauce.
🍗 Ina Garten Chicken Saltimbocca Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves, butterflied and lightly pounded
- Kosher salt
- Freshly ground black pepper
- 8 large sage leaves
- 4 thin slices prosciutto di Parma
- All-purpose flour, for dusting
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, cut into tablespoons, divided
- 1/4 cup plus 2 tablespoons dry white wine
- 1 cup chicken stock or low-sodium broth
🍛 How To Make Ina Garten Chicken Saltimbocca
- Season the chicken breasts with salt and pepper. Place two sage leaves on each breast, then cover each with a slice of prosciutto, pressing gently to adhere.
- Dust the chicken with flour, shaking off any excess.
- Heat a large skillet over medium-high heat and add 2 tablespoons of butter and the olive oil. Once the butter has melted, add two chicken breasts, prosciutto side up, and sear for about 3 minutes or until golden brown. Flip and cook for another minute on the other side. Remove the chicken and set aside on a plate. Repeat with the remaining chicken breasts.
- In the same skillet, add the remaining 2 tablespoons of butter. Pour in the white wine and let it reduce by half, stirring occasionally. Add the chicken stock and bring to a boil, then reduce the heat and simmer until the sauce has reduced by half.
- Return the chicken to the skillet, prosciutto side up, and cook for another 2 minutes or until the chicken is cooked through. Season with salt and pepper to taste.
- Serve the chicken with the sauce spooned over the top.
💭 Recipe Tips
- Use High-Quality Ingredients: Opt for fresh sage, high-quality prosciutto di Parma, and a good dry white wine to enhance the flavors of the dish.
- Properly Pound Chicken: Ensure the chicken breasts are evenly pounded to ensure even cooking and tender results.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to avoid overcrowding the skillet, allowing each piece to brown properly.
- Adjust Seasoning to Taste: Taste the sauce before serving and adjust the seasoning with salt and pepper as needed to suit your preferences.
🍝 What To Serve With Chicken Saltimbocca?
Serve Chicken Saltimbocca with a variety of sides such as creamy polenta, roasted vegetables, garlic mashed potatoes, green beans almondine, caprese salad, sautéed spinach, crusty bread, pasta, and herbed risotto.
🎚 How To Store Leftovers Chicken Saltimbocca?
- In The Fridge: Keep leftover chicken saltimbocca in a tightly sealed container in the refrigerator for 3 to 4 days.
- In The Freezer: To freeze leftover chicken saltimbocca for up to 3 months place it in a freezer-safe container or bag.
🥵 How To Reheat Leftovers Chicken Saltimbocca?
- Oven: Reheat leftover chicken saltimbocca in the baking dish at 400°F for 15 to 20 minutes.
- Stove: Heat leftover chicken saltimbocca gently in a skillet for 5 minutes over low heat until warmed through.
- Microwave: Throw leftover chicken saltimbocca on a microwave-safe dish and reheat in 30-second intervals until heated.
FAQs
How can I keep my Chicken Saltimbocca from sticking
To keep your chicken saltimbocca from sticking, ensure the pan is well-oiled and adequately heated, and avoid overcrowding during cooking.
How do you thicken chicken saltimbocca sauce?
To thicken chicken saltimbocca sauce simmer longer or add a slurry of cornstarch and water, stirring until desired consistency is reached.
Can I use regular ham instead of prosciutto in chicken saltimbocca?
Yes, regular ham can be used as a substitute for prosciutto in chicken saltimbocca, though it will yield a different flavor.
Why did my chicken saltimbocca come out dry?
Your chicken saltimbocca may have been overcooked or pounded too thin, allowing moisture loss. Ensure proper cooking time and thickness for succulent results.
Try More Ina Garten Recipe:
Ina Garten Chicken Saltimbocca Nutrition Facts
Amount Per Serving
- Calories 563.8
- Calories from Fat 208.4
- Total Fat 23.2g
- Saturated fat 8.3g
- Trans fat 0.2g
- Cholesterol 191.5mg
- Sodium 825.5mg
- Potassium 611mg
- Carbohydrates 21.1g
- Net carbs 17.4g
- Fiber 3.7g
- Sugar 0.5g
- Protein 65.1g
Ina Garten Chicken Saltimbocca Recipe
Description
Ina Garten Chicken Saltimbocca is made with chicken breasts, prosciutto di Parma, sage leaves, white wine, and chicken stock. This traditional Barefoot Contessa Chicken Saltimbocca recipe creates a tasty and easy dinner that takes about 35 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Season the chicken breasts with salt and pepper. Place two sage leaves on each breast, then cover each with a slice of prosciutto, pressing gently to adhere.
- Dust the chicken with flour, shaking off any excess.
- Heat a large skillet over medium-high heat and add 2 tablespoons of butter and the olive oil. Once the butter has melted, add two chicken breasts, prosciutto side up, and sear for about 3 minutes or until golden brown. Flip and cook for another minute on the other side. Remove the chicken and set aside on a plate. Repeat with the remaining chicken breasts.
- In the same skillet, add the remaining 2 tablespoons of butter. Pour in the white wine and let it reduce by half, stirring occasionally. Add the chicken stock and bring to a boil, then reduce the heat and simmer until the sauce has reduced by half.
- Return the chicken to the skillet, prosciutto side up, and cook for another 2 minutes or until the chicken is cooked through. Season with salt and pepper to taste.
- Serve the chicken with the sauce spooned over the top.
Notes
- Use High-Quality Ingredients: Opt for fresh sage, high-quality prosciutto di Parma, and a good dry white wine to enhance the flavors of the dish.
Properly Pound Chicken: Ensure the chicken breasts are evenly pounded to ensure even cooking and tender results.
Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to avoid overcrowding the skillet, allowing each piece to brown properly.
Adjust Seasoning to Taste: Taste the sauce before serving and adjust the seasoning with salt and pepper as needed to suit your preferences.