Saltimbocca Chicken Pasta
This deconstructed version of chicken saltimbocca is perfect for a weekend dinner or if you have a special occasion coming up! This dinner will make you feel like you are having dinner at an Italian restaurant. Juicy browned chicken is coated in a sage cream sauce and tossed with some pasta to create a perfect dinner, topped with crispy prosciutto and sage leaves.
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 4 oz thinly sliced prosciutto chopped
- 8-10 fresh sage leaves plus 1/4 cup minced fresh sage
- 3 chicken breasts sliced lengthwise in half
- 1 medium onion finely diced
- 4 garlic cloves minced
- 1 tbsp all-purpose flour
- ½ cup dry white wine
- 1 ½ cups reduced-sodium chicken broth
- 3 tbsp capers drained
- 1 tbsp fresh lemon juice
- 1 cup heavy cream
- 1 lb linguine or other pasta of choice
Instructions
- Cook linguine according to package directions for al dente.
- In a large skillet on medium heat, melt butter with the oil until shimmering. Crisp the chopped prosciutto, about 4-5 minutes. Remove the prosciutto onto a plate lined with a paper towel. Add the sage leaves (not the chopped sage) to the skillet and crisp for 30 seconds. Remove onto the same plate with the prosciutto.
- Add the chicken to the skillet. Brown on both sides and cook until the internal temperature reaches 160F, about 2 minutes. Remove from the skillet to a plate and cover it.
- Turn the heat to medium-low, then add the onion. Cook for 7-10 minutes until golden, but not caramelized. Add the garlic and cook for 30 seconds. Add the chopped sage and flour, then stir to coat.
- Stir in the wine and allow to reduce for 2 minutes.
- Pour the chicken broth and stir. Slice the chicken breasts and add to the pan along with the accumulated juices. Simmer for 10 minutes so the flavors can meld together.
- Stir in the capers and lemon juice, then simmer for a minute more. Turn off the heat, stir in the heavy cream, then return to low heat and allow to simmer for 1-2 minutes.
- Toss the linguine into the sauce so it coats evenly. Sprinkle the prosciutto and sage on top. Serve immediately.
Notes
Storage: Leftovers can be stored in the fridge for up to 3 days and can be reheated in the microwave or on the stovetop.
What can be served with this? This dish is traditionally served with pasta, but if you don't want the pasta, that's fine too. You can serve this over sauteed garlic spinach or mashed potatoes. Polenta is another excellent choice.
What type of wine do I use? First and foremost, if you want a cheap wine; something under $10 will do. I used a dry white wine for this. A sauvignon blanc or a pinot grigio from Italy works best. The alcohol will cook out and you'll only be left with the taste of the wine which is an important part of the saltimbocca recipe.
Keep in mind that prosciutto is naturally salty. You can't really calm down the salt of prosciutto. So just keep that in mind when salting your sauce. The meat is covered in salt and left to rest for a few weeks. During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat (and is why it's safe for us to eat it "raw").