Chicken Saltimbocca with Tomato Wine Sauce
June 21, 2020
When we go out to an Italian restaurant, I always order Chicken Saltimbocca! It is one of my favorite dishes. Now that my boys are off of the kiddie menu, dinners "out" cost way too much money - so I have learned to make our favorite dinners at home. Now we can have a "fancy" dinner at a fraction of the price.
My boys love this Chicken Saltimbocca recipe. The breaded chicken with the melted mozzarella that holds onto the salty and crispy prosciutto is perfection! And when you top it with the tomato wine sauce it just makes all of those fresh flavors come together!
Chicken Saltimbocca Recipe
2 chicken breasts, halved
1 1/2 cups flour
2 large eggs, scrambled
Fresh mozzarella, 8 slices
Prosciutto, 4 thin slices
Preheat oven to 350 degrees.
Pound out the chicken so that you have 4 pieces that are about a half inch thick.
Put flour into a pie dish and the eggs into another pie dish.
Take the chicken and dip both sides in the flour.
Then take the floured covered chicken and dip both sides into the eggs.
Now dip the chicken back into the flour so that both sides are breaded.
Place onto a cookie sheet and repeat with the rest of the chicken.
Melt equal parts butter and olive oil in a large skillet over medium-high heat. I start with 2 tbsp of each.
Add the chicken and cook until the one side is golden brown. About 4 minutes.
Flip the chicken and cook until the second side is golden brown.
Put chicken onto a paper towel lined plate and continue to cook the rest of the chicken.
Transfer the browned chicken onto a parchment lined cookie sheet.
Top the chicken with your mozzarella slices and then with the prosciutto.
Bake in the oven until the mozzarella cheese melts and the prosciutto gets nice and crispy. About 15 minutes.
While the Chicken Saltimbocca is in the oven, prepare the Tomato Wine sauce. Please see recipe below...
While the Chicken Saltimbocca is cooking, let's make the Tomato Wine Sauce!
Tomato Wine Sauce Recipe:
1 pint grape tomatoes, halved
1 garlic clove, minced
1tbsp Dijon mustard
1 cup white wine
5 fresh sage leaves, chopped
1 tbsp butter
Salt and pepper to taste
Over medium heat, add the tomatoes and garlic and cook for about 45 seconds.
Add the Dijon mustard, white wine and sage. Turn the heat up to medium high and scrape up all of the chicken bits from the bottom of the pan. Deglazing the pan like this gives the sauce so much flavor.
Continue to cook until the sauce has reduced and thicken. Season with salt and pepper to taste.
Finish the sauce by adding a tablespoon of butter at the end to give it the perfect richness.
Once butter has melted, spoon this delicious sauce over your Chicken Saltimbocca.
You will just fall in love with the combination of flavors in this dish!
I hope that you enjoy this "fancy" dinner at home as much as my family does!