Chicken Saltimboca

Italian cooking has always had a special kind of magic for me. When I first learned to cook Italian food from my friend’s mother, I discovered that the heart of cooking is not about fancy techniques or elaborate ingredients. It’s about honoring the kitchen, embracing the process and creating dishes that bring people together.

This Chicken Saltimbocca carries that tradition forward, showing how you can create a dish with extraordinary flavor that will leave anyone impressed without the stress.

Prepping the Ingredients

To start, cut the chicken breasts in half horizontally to create two thinner pieces. Pound the pieces down to about a half-inch thickness. If you don’t have a mallet, the back of the Ice Cream Scoop works great as a substitute.

Once the chicken is prepped, turn to the garlic and shallots. Mince the garlic using the 7-5/8″ Petite Chef.

Then, mince the shallots using the 5″ Petite Santoku.

Lastly, give the green olives a quick rough chop so they’re cut into small pieces.

Cooking the Chicken Saltimbocca

Season both sides of each chicken breast with salt and pepper and then place two sage leaves on top of each.

Take one slice of prosciutto at a time and wrap it around the chicken breast, tucking the ends underneath to cover as much of the chicken as possible. Then, wrap another slice around the chicken so that the entire cutlet is covered. If the chicken is longer, you may need another slice. Repeat until all cutlets are wrapped.

In a shallow pie plate, spread the flour and lightly dredge each piece of chicken on both sides. You do not need heavy coating here. A thin and even layer is all it takes. When dredging, the prosciutto does a great job of sticking to the chicken, preventing the wrapping from coming undone.

In a large skillet over medium-high heat, add the olive oil and butter and let them melt together. Place the wrapped chicken in the skillet with the prosciutto seam-side down. Sear for four to five minutes, then flip and continue cooking until the internal temperature of the chicken reaches 160 F, about another five to six minutes. Be sure to check the temperature, as the exact cooking time will vary depending on the thickness of the chicken. For quicker, cleaner cooking, cover the skillet to prevent splattering and trap steam, helping the chicken cook more efficiently.

Once all the cutlets are cooked, remove them from the skillet and place them on a separate plate.

Using the same skillet, prepare the smooth and savory sauce. Over medium heat, pour a splash of chicken stock into the pan before adding the wine to prevent flare-ups. Then, add the white wine to deglaze, scraping up any browned bits. Stir in the minced shallots, garlic and green olives and cook for two to three minutes.

Once cooked through, add the remaining chicken stock and let the mixture simmer until the liquid is reduced by half, about five to six minutes.

Remove the skillet from the heat and stir in the mascarpone, parsley and lemon juice. Mix until the ingredients melt together and the sauce becomes smooth and flavorful. Taste and adjust with additional salt and pepper as needed.

Now you’re ready to serve. Arrange the chicken on the plate, spoon the sauce over the top and finish with a sprinkle of fresh parsley. Serve and enjoy a meal that’s as effortless as it is impressive.