Chicken Saltimbocca with Lemon Caper Sauce
Chicken Saltimbocca with Lemon Caper Sauce
Classic DishSaltimbocca alla Romana
Prep: 15 min • Cook: 15 min. A delightful chicken breast variation of the classic, topped with prosciutto and sage, then pan-seared and bathed in a bright, tangy sauce featuring lemon juice and briny capers. Offers a lighter yet satisfying Roman-inspired meal.
- Preparation time
- 15 min
- Cooking time
- 15 min
- Total time
- 30 min
- Servings
- 4
Instructions
Prepare Chicken
- 1Lay out the pounded chicken breasts. Place two prosciutto slices on top of each chicken breast, then place one to two fresh sage leaves on top of the prosciutto.
- 2Fold the chicken breast in half or roll it up to enclose the fillings. Secure with toothpicks if necessary.
- 3Place the flour on a shallow plate and season with salt and pepper. Dredge each chicken roll or fold in the flour, shaking off excess.
Cook Chicken and Make Sauce
- 1Heat olive oil and butter in a large skillet over medium-high heat.
- 2Add the floured chicken and sear for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- 3Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes.
- 4Add the chicken broth, lemon juice, and capers to the skillet. Bring to a simmer and cook for 3-5 minutes, until the sauce has slightly reduced.
- 5Return the chicken to the skillet and spoon the sauce over it. Cook for another minute to heat through.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 35 g
- Fat
- 22 g
- Carbs
- 21 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 35 g |
| Fat | 22 g |
| Carbs | 21 g |
Tips
- Ensure chicken breasts are evenly pounded to ensure consistent cooking.
- Don't overcrowd the pan when searing chicken; cook in batches if necessary.
- Remove toothpicks before serving to avoid choking hazards.
