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Chicken Saltimbocca Recipe

Name: La Cucina Melbournes Chicken Saltimbocca Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1 tsp salt; 1 tsp black pepper; 0.5 cups all-purpose flour (for dredging); 2 tbs olive oil; 2 tbs unsalted butter (for searing); 8 slices prosciutto slices; 8 leaves fresh sage leaves; 8 pieces toothpicks; 0.5 cups dry white wine; 0.5 cups chicken stock; 1 pieces shallot, finely minced; 3 tbs unsalted butter (cold, cut into cubes); 1 tbs lemon juice (fresh); 0.25 tsp salt; 0.25 tsp black pepper; 1.5 lbs Yukon Gold or russet potatoes (peeled, cut into 1- to 1.5-inch pieces); 3 tbs unsalted butter; 0.5 cups whole milk; 1 tsp salt; 0.5 tsp black pepper; 2 cloves garlic (optional, peeled); 1 tbs chives, finely chopped (for garnish)

Inspired by La Cucina Melbourne

Time50m

Serves4

Wrapped in Prosciutto, Mashed Potato, White Wine Butter

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Ingredients

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Chicken

4 pieces boneless skinless chicken breasts

1 tsp Celtic sea salt

1 tsp black pepper

1/2 cups all-purpose flour (for dredging)

2 tbs olive oil

2 tbs unsalted butter (for searing)

8 slices prosciutto slices

8 leaves fresh sage leaves

8 pieces toothpicks

White wine butter sauce

1/2 cups dry white wine

1/2 cups chicken stock

1 pieces shallot, finely minced

3 tbs unsalted butter (cold, cut into cubes)

1 tbs lemon juice (fresh)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Mashed potatoes

1 1/2 lbs Yukon Gold or russet potatoes (peeled, cut into 1- to 1.5-inch pieces)

3 tbs Unsalted butter

1/2 cups whole milk

1 tsp Celtic sea salt

1/2 tsp black pepper

2 cloves garlic (optional, peeled)

1 tbs chives, finely chopped (for garnish)

Method

Mashed potatoes

Cook potatoes

Place peeled and cut potatoes (and optional garlic cloves) in a large pot. Cover with cold water by 1 inch, add 1/2 teaspoon salt, bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 12–15 minutes depending on size.

Drain and steam dry

Drain potatoes and garlic in a colander, then return to the pot off heat. Let steam for 1–2 minutes to evaporate excess moisture.

Mash and season

Mash potatoes (and garlic) with a potato masher or ricer. Add 3 tbs butter and 1/2 cup warmed milk. Season with 1 tsp salt and 1/2 tsp pepper. Stir until smooth and creamy, adjust seasoning to taste. Keep warm covered until ready to serve; reheat gently if needed.

Garnish

Transfer mashed potatoes to serving plates or a warm bowl and sprinkle chopped chives on top just before plating.

Chicken

Prepare chicken

Slice each chicken breast horizontally to create two thinner cutlets (or pound to about 1/4–1/3 inch thickness between plastic wrap). Season both sides with 1 tsp salt and 1 tsp black pepper.

Assemble saltimbocca

Place 2 sage leaves on top of each chicken cutlet, then lay one prosciutto slice over the cutlet covering the sage. Wrap prosciutto snugly around the cutlet; secure with 1–2 toothpicks per piece if needed. Dredge each assembled cutlet lightly in 1/2 cup flour, shaking off excess.

Sear chicken

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs butter. When foaming subsides and both are hot, add chicken, prosciutto-side down first. Sear 3–4 minutes until prosciutto is crisp and browned. Flip and cook 2–3 more minutes until chicken registers 150–155°F (65°C) and juices run clear. Adjust time depending on thickness. Transfer cooked cutlets to a warm plate and tent loosely with foil to rest.

White wine butter sauce

Sauté shallot

In the same skillet used for chicken, reduce heat to medium. Add the minced shallot and sauté in the pan drippings for 30–45 seconds until softened and fragrant (add a splash of the wine if pan looks dry).

Deglaze and reduce

Pour in 1/2 cup dry white wine, scraping up browned bits from the pan with a wooden spoon. Add 1/2 cup chicken stock. Bring to a simmer and reduce the liquid by about half, roughly 3–5 minutes.

Finish sauce

Lower heat to very low. Whisk in cold cubed butter 1 piece at a time, allowing each cube to melt and emulsify into the sauce before adding the next, producing a glossy beurre monté. Stir in 1 tablespoon lemon juice and season with 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning. If sauce is too thin, simmer briefly to concentrate; if too thick, add a tablespoon of stock.

Return chicken

Return chicken cutlets and any accumulated juices to the skillet for 30–60 seconds to warm and coat with sauce. Remove toothpicks before serving.

Plating

Place a generous scoop of mashed potatoes in the center of each plate. Set a prosciutto-wrapped chicken cutlet on top or beside the potatoes. Spoon 1–2 tablespoons of the white wine butter sauce over each cutlet and around the plate. Garnish with additional sage leaf or chopped chives if desired and serve immediately.