Delicious Authentic Chicken Saltimbocca Recipe

This delicious chicken saltimbocca with white wine garlic sauce is the absolute perfect weeknight meal or entertaining recipe for your guests that comes together in under 30 minutes.
Ingredients for this recipe:
• 5 7-9 ounce chicken breasts, sliced in half width wise
• 1 tablespoon + 1 teaspoon finely minced fresh sage
• 10 slices prosciutto ham
• 10 fresh sage leaves
• 1 cup all-purpose flour
• ¼ cup olive oil
• ½ small diced shallot
• 2 finely minced cloves of garlic
• ½ cup dry white wine, like chardonnay
• 1 ½ cups chicken stock
• 1 tablespoon unsalted butter
• 1 teaspoon finely minced fresh parsley
• sea salt and pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 18 minutes
Procedures:
1. Pound each sliced chicken breast until it is ½” to ¾” thick.
2. Season both sides with salt and pepper and then evenly sprinkle on the 1 tablespoon of fresh sage.
3. Press a piece of prosciutto ham onto each pounded out chicken breast covering it.
4. Next, place a fresh sage leaf into the center of the prosciutto ham on the chicken and press it in to stick. Set aside.
5. In a bowl or pan mix together the flour, salt and pepper, and lightly dredge each chicken saltimbocca in the flour and pat off any excess and set aside.
6. Add the olive oil to a large saute pan over medium heat and cook the saltimbocca in batches prosciutto ham side down first for 2 ½ to 3 minutes per side or until browned and cooked through out.
7. Set the cooked chicken saltimbocca aside and add the shallot and garlic to the pan and saute for 1 to 2 minutes.
8. Deglaze with white wine and cook until it’s au sec or almost gone.
9. Pour in the chicken stock and cook over high heat for 3-4 minutes or until it becomes a thin gravy.
10. Finish with butter, 1 teaspoon sage, parsley, salt and pepper.
11. Serve the pan sauce over top of the cooked chicken saltimbocca.
CHEF NOTES:
• Use a 7-9 ounce boneless skinless chicken breast
• You can absolutely serve it with whatever side you’d like so feel free to get creative.
• REHEATING YOUR CHICKEN SALTIMBOCCA To reheat the chicken saltimbocca simply place back in a pan with some of the pan sauce, cover and cook in the oven for 10 minutes at 350°.
• STORING AND FREEZING CHICKEN SALTIMBOCCA: Chicken saltimbocca will hold in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and let thaw in the refrigerator before using.

[@TheIndogamer]

I thought of making this menu eversince I knew this dish from Sims 4. Thanks a lot, brotherman!

[@ChefBillyParisi]

Nice! Thanks for watching!

[@sillygoose9318]

oh my god that's literally exactly why i'm here!

[@umeinui]

Now I dont feel as silly 😂 but um, I never had sage before (to my knowledge) while I will search for it I have no idea if I will be able to find it. Is there another spice I could substitute for it? Same for prosciutto ham? Deli selection is very small in the small town grocery I live near

[@ashleyirvin7350]

@@sillygoose9318 me too!

[@kellygilbert-rios6319]

We want to share a fun time Chief Parisi. We saw your video this evening and had all the ingredients but for the wine. However 😃, we had a excellent chilled bottle of champagne. We used it and our sauce was just lovely!! Zero leftovers. Your such a very good teacher. Thank you from all of us out here in LA that just love you ❤️❤️❤️

[@mary-jeanslaughter8]

Cant wait!!!! Looks so yummy!!!!👍👍

[@rodmcdonald4707]

Forty years ago I got turned on to Veal Saltimbocca at Little Joe's Baby Joe's in North Beach in San Francisco. Your version brought back so many happy memories. Thank you.

[@ChefBillyParisi]

it's my pleasure sir, thank you so kindly for watching!

[@candyjaywee]

Did your recipe today, sauce included and it was AWESOME! Thank you very much!

[@timetocook722]

I think this is the Cook's Illustrated recipe, no? It's outstanding.

[@ChefBillyParisi]

No, it’s definitely mine. I don’t subscribe to Cook illustrated.

[@timetocook722]

OK, but in 2008 they did a recipe with sprinkled chopped sage under prosciutto on chicken cutlets, just so you know @@ChefBillyParisi

[@techny1549]

Love the Technique been making this for years. If your not from NYC yo bad you have to use packaged Prosciutto for this. The access to real Prosciutto Di Parma makes a HUGE DIFFERENCE. Again like your Technique otherwise on the dime 👌

[@chriswilliams3371]

Hi Billy, watched your KZbin for the first time and loved your presentation and your enthusiasm. I just cooked your Italian Chicken Saltimbocca, with the optional sauce. So good. My wife and I loved it. Restaurant quality. Will definitely cook this again and next time share with my daughter and son-in-law.

[@thecroftericmiller496]

Fantastic video and recipe. Keep being amazing

[@tommoore4128]

I just made this and it was delicious!

[@kleonard41022]

Chef Billy thank you this is great. Made it for dinner and the mashed potatoes to practice for thanksgiving. Came out great!!!

[@ChefBillyParisi]

Fantastic!!!

[@Paul-bw6eo]

Nice one chef! I’ll try to do this next week. Literally salivating thinking about this dish🇨🇦👍

[@ChefBillyParisi]

That means I did my job!

[@jasnaoklobdzija4260]

Very nice recipe you did.

[@joannbelesi2493]

I’ve never seen you before it looks pretty good I will definitely follow you thank you

[@Kaalokalawaia]

Oh yay! Gonna make this.

[@ChefBillyParisi]

Super easy to make and super good!

[@chewy7943]

Never seem to disappoint with your vids. Keep up the great work! Cheers from Australia 🇦🇺👍🏽

[@ChefBillyParisi]

Thanks my friend, appreciate ya!

[@kizki100]

Just came across your channel this morning for a pulled pork recipe and now binge watching your videos..Love the content

[@ChefBillyParisi]

Thanks so much for hanging out and watching some videos, I appreciate you.

[@ilovstodance]

easy easy love, this so glad I had come across you well back thank you ONTARIO HERE

[@ChefBillyParisi]

Thank you so kindly for the nice works and for the support!

[@noelcleary9839]

nice,!!!

[@rossboss5072]

Bro I used the Bobs Red Mill Artisan bread flour u used in your bread video.It was the best sourdough loaf I've ever made.the oven spring was beautiful,the crumb was perfect Seriously,it had to be the flour.thanks

[@ChefBillyParisi]

I'm tellin you man it is the best flour out there! It can be a little bit more $ but very well worth it if you want the perfect outcome!

[@rossboss5072]

King Arthur organic bread flour was my flour of choice,where I live it's $9.00 a 5lb bag.So Bobs Red Mill is actually cheaper and better than King Arthur.Now I have to see how is my sourdough starter going to react to Bobs Red Mill..my starter is very strong and doubles very quickly.

[@ChefBillyParisi]

@@rossboss5072 I need to get my started going again. Thanks for sharing bro!

[@whataburgerwithcheese]

Subbed. Your channel is on its way to building up steam and getting big, and you definitely deserve it. Do you have an Instagram? That's a great way to promote a food channel

[@ChefBillyParisi]

Thanks for the support man, I appreciate it! Yes at instagram.com/chefbillyparisi

[@Funskier67]

Ok Billy, I’m making this right now. Will let you know how I do.

[@ChefBillyParisi]

Thank you!

[@Funskier67]

Turned out great! The family loved it, and we still have leftovers! My kitchen was a little messy, but well worth it!

[@allygirl641]

This is mouthwatering! My wife hates sage, though. Would tarragon be an okay sub? Maybe thyme?

[@ChefBillyParisi]

Would use thyme over tarragon

[@allygirl641]

Chef Billy Parisi Thanks for your reply! ❤️

[@lyds7771]

What is a good substitute for the sage? Not fond of the taste

[@themoops811]

'Saltimboaka' with chicken and shallot, not sure what is meant by authentic