Imen Dridi Jamie Oliver’s Chicken Saltimbocca, serving 6, consists of chicken cutlets wrapped in prosciutto and sage, pan-seared and simmered in white wine and chicken broth sauce. This elegant Italian dish takes about 30 minutes to prepare and cook.
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🧡 Why You’ll Love This Chicken Saltimbocca Recipe:
- Simple Yet Elegant: Chicken Saltimbocca is a dish that balances simplicity with elegance. It’s easy enough to prepare on a weeknight, yet sophisticated enough for a special occasion.
- Quick to Prepare: One of the best things about this recipe is how quickly it comes together. In about 30 minutes, you can have a gourmet meal ready, making it perfect for busy evenings.
- Healthy and Nutritious: Chicken is a great source of lean protein, and when prepared in this manner, it’s not heavily laden with calories or unhealthy fats, making it a nutritious choice.
- Aromatic Cooking Experience: The process of cooking Chicken Saltimbocca fills your kitchen with mouth-watering aromas, turning meal preparation into an enjoyable experience.
- Culinary Skill Development: Preparing this dish allows you to practice and hone various culinary skills, like pounding meat to even thickness, wrapping and securing with prosciutto, and making a reduction sauce.
❓ What Is Jamie Oliver Chicken Saltimbocca Recipe?
Jamie Oliver’s Chicken Saltimbocca is a savory Italian dish featuring chicken cutlets wrapped in prosciutto and sage, pan-fried and simmered in a white wine and chicken broth sauce. It’s a quick, flavorful meal perfect for any occasion.
🍗 Jamie Oliver Chicken Saltimbocca Ingredients
- 8 (6 ounce) chicken cutlets
- 1 teaspoon salt
- ½ teaspoon black pepper
- 16 large fresh sage leaves
- 16 thin slices prosciutto
- 3 tablespoons olive oil
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- ½ stick butter
🍲 How To Make Jamie Oliver Chicken Saltimbocca
- Use the flat side of a meat mallet or the bottom of a small, heavy pan to pound the cutlets to a thickness of 1/2 inch. If the cutlets are thick, place them between two sheets of wax paper. Add pepper and salt.
- Put two big sage leaves on top of each cutlet. Then, crosswise wrap two slices of prosciutto around each cutlet to hold the sage in place.
- For medium-sized pans, heat 1 1/2 tablespoons of olive oil over medium-low heat. It will take about two minutes on each side to cook the cutlets until they are no longer pink in the middle and the juices run clear.
- If you put an instant-read thermometer in the middle, it should read at least 165 degrees F (74 degrees C). Place on a plate and cover with foil to keep warm. Do it again with the last 4 cutlets and the last 1 1/2 tablespoons of olive oil.
- Add the wine to the same pan and let it simmer for about one minute. Use a wooden spoon to scrape up any browned bits.
- Add the water and let it cook for 4 to 5 minutes, until it has slightly reduced. Take the pan off the heat and add the butter.
- Stir the butter around in the pan until it melts and the sauce is smooth. To serve, put two tablespoons of sauce on top of each cutlet.
💭 Recipe Tips:
- Cutlet Preparation: Ensure your chicken cutlets are evenly pounded to 1/2 inch thickness for uniform cooking. If the cutlets are not even, they will cook at different rates, which can lead to some parts being overcooked.
- Temperature Check: Using an instant-read thermometer is a good way to ensure the chicken is cooked perfectly. Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
- Sauce Consistency: Let the wine and broth mixture reduce slightly for a richer flavor. However, be careful not to reduce it too much, or it may become too salty, especially with the savory prosciutto.
- Resting the Meat: Let the cooked cutlets rest for a few minutes under foil before serving. This helps in retaining the juices inside the meat, making it more tender and flavorful.
🥗 What To Serve With Chicken Saltimbocca?
Serve Chicken Saltimbocca with light sides like roasted vegetables, a crisp green salad, creamy polenta, or garlic mashed potatoes for a heartier meal, pair with risotto, steamed asparagus, or a simple pasta with olive oil and herbs.
🎚 How To Store Leftovers Chicken Saltimbocca?
- Refrigeration: Place the leftover Chicken Saltimbocca in an airtight container and refrigerate it should stay fresh for up to 3 days.
- Freezing: For longer storage, wrap the leftovers tightly in plastic wrap or aluminum foil, then place in a freezer bag or container they can be frozen for up to 2 months. Defrost in the refrigerator before reheating.
🥵 How To Reheat Leftovers Chicken Saltimbocca?
- Oven Reheating: Preheat the oven to 350°F (175°C) place the Chicken Saltimbocca in a baking dish, cover with foil to prevent drying, and heat for about 10-15 minutes, or until warmed through.
- Stovetop Reheating: Heat a skillet over medium-low heat add a small amount of chicken broth or water to the skillet, then place the Chicken Saltimbocca in the pan. Cover and gently heat for up 8 minutes minutes, flipping once, until heated evenly.
FAQ’S
How do you properly cook Chicken Saltimbocca?
Start by pounding the chicken cutlets to an even thickness, then season with salt and pepper. Place sage leaves on each cutlet, wrap with prosciutto, and pan-fry until golden.
Can Chicken Saltimbocca be made ahead of time?
You can prepare the chicken wrapped in prosciutto and sage a day in advance, for the best taste and texture, cook and prepare the sauce just before serving.
How do you know when Chicken Saltimbocca is done cooking?
The chicken is done when it’s no longer pink inside and the juices run clear an internal temperature of 165°F (74°C) ensures it’s fully cooked.
What kind of wine is best for the sauce for Chicken Saltimbocca?
A dry white wine, like Pinot Grigio or Sauvignon Blanc, is ideal for the sauce these wines add acidity and depth without overpowering the dish. Avoid using sweet wines as they can alter the intended flavor profile.
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Jamie Oliver Chicken Saltimbocca Nutrition Fact
- Calories: 367
- Total Fat: 23g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 363mg
- Total Carbohydrates: 9g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 32g
- Vitamin D: 14% DV
- Calcium: 6% DV
- Iron: 10% DV
- Potassium: 859mg
- Omega-3 Fatty Acids: 2.5g
Jamie Oliver Chicken Saltimbocca
Description
Jamie Oliver’s Chicken Saltimbocca, serving 6, consists of chicken cutlets wrapped in prosciutto and sage, pan-seared and simmered in white wine and chicken broth sauce. This elegant Italian dish takes about 30 minutes to prepare and cook.
Ingredients
Instructions
- Use the flat side of a meat mallet or the bottom of a small, heavy pan to pound the cutlets to a thickness of 1/2 inch. If the cutlets are thick, place them between two sheets of wax paper. Add pepper and salt.
- Put two big sage leaves on top of each cutlet. Then, crosswise wrap two slices of prosciutto around each cutlet to hold the sage in place.
- For medium-sized pans, heat 1 1/2 tablespoons of olive oil over medium-low heat. It will take about two minutes on each side to cook the cutlets until they are no longer pink in the middle and the juices run clear.
- If you put an instant-read thermometer in the middle, it should read at least 165 degrees F (74 degrees C). Place on a plate and cover with foil to keep warm. Do it again with the last 4 cutlets and the last 1 1/2 tablespoons of olive oil.
- Add the wine to the same pan and let it simmer for about one minute. Use a wooden spoon to scrape up any browned bits.
- Add the water and let it cook for 4 to 5 minutes, until it has slightly reduced. Take the pan off the heat and add the butter.
- Stir the butter around in the pan until it melts and the sauce is smooth. To serve, put two tablespoons of sauce on top of each cutlet.
Notes
- Cutlet Preparation: Ensure your chicken cutlets are evenly pounded to 1/2 inch thickness for uniform cooking. If the cutlets are not even, they will cook at different rates, which can lead to some parts being overcooked.
- Temperature Check: Using an instant-read thermometer is a good way to ensure the chicken is cooked perfectly. Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
- Sauce Consistency: Let the wine and broth mixture reduce slightly for a richer flavor. However, be careful not to reduce it too much, or it may become too salty, especially with the savory prosciutto.
- Resting the Meat: Let the cooked cutlets rest for a few minutes under foil before serving. This helps in retaining the juices inside the meat, making it more tender and flavorful.
Jamie Oliver Chicken Saltimbocca
