Prosciutto wraps around perfectly cooked pieces of chicken in this easy chicken saltimbocca recipe.
A delicate yet creamy sage sauce gets drizzled on top!
This post is sponsored by BabbleBoxx.com on behalf of Alexia
This is my first time experimenting with Chicken Saltimbocca. I love making chicken for my family, but I get so caught up in making recipes where chicken is an ingredient and not a stand-alone item. I often make one pot chicken meals like this skillet chicken with orzo, apple, and fennel, or this chicken and broccoli alfredo recipe because there are fewer dishes to manage and wash.
The problem with meals that consist of multiple components is sometimes the flavor of the chicken gets compromised. Cooking your chicken as a stand-alone ingredient changes everything about the chicken.
Chicken Saltimbocca is Italian for “jumps in the mouth”. Traditionally chicken is wrapped in prosciutto and sage and cooked in a wine sauce. There is nothing wrong with tradition, but I decided I wanted to make a slight variation to this recipe; give it a modern, lulu twist. I wrapped lean chicken breast in prosciutto (bacon would work if you prefer) and pan fried the chicken until it was golden and crisp. My wine sauce was thickened with flour and milk along with fresh sage and Parmesan cheese. This chicken is fabulous to entertain with but it’s also comforting and simple enough for the family.
The perfect sides to this saltimbocca are Alexia premium side dishes. Alexia’s premium frozen vegetable sides are starch alternatives that taste rich but are quick and easy to prepare. I served the Cauliflower Risotto with Parmesan Cheese and Sea Salt as well as the Butternut Squash with Brown Sugar. The cauliflower risotto had a perfectly creamy texture just as you would expect with a rice risotto and it was the ideal way to soak up my sage cream sauce. The nutty Parmesan cheese and the sea salt balanced out the flavors of the sage sauce while the butternut squash was the perfect partner to my chicken. The salty prosciutto and the sweetened butternut squash were a heavenly match. The squash had a beautiful consistency that appealed to the whole family.
I chose Alexia because I know they have quality sides made with simple ingredients. You will not find GMO’s, they are Gluten-free and made with organic dairy ingredients. Each pouch holds a starch replacement side dish that is easy to prepare and tastes delicious. What makes these dishes even better, each side comes ready to cook out of the bag and only takes 10 minutes to get to your dinner table. You can find Alexia Premium Vegetable Sides at Giant Eagle, Kroger, Meijer, and other fine grocers.
Visit Alexiafoods.com for more inspiration or product information.
- 1 teaspoon olive oil
- 4 chicken breasts
- 4 slices of prosciutto
- 1 tablespoon butter
- 1 tablespoon flour
- ¼ cup dry white wine
- 1 cup milk
- 2 cloves minced garlic
- 1 tablespoon coarsely chopped fresh sage
- 2 tablespoons grated parmesan cheese
- Salt to taste
Heat oil in a large skillet over medium heat. Carefully wrap prosciutto around the chicken breast and place chicken on the hot skillet. Cook chicken for 8-10 minutes per side, depending on the thickness of your chicken. When chicken is ready, remove the chicken; keep warm.
Add the butter to the same skillet. When the butter has melted, whisk in the flour. Slowly stream in the wine and the milk. Stir in the garlic and chopped sage. Finally, add Parmesan cheese and stir until incorporated and slightly thick. Season sauce with salt and pepper to taste.
Serve chicken with sauce.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g