During American Thanksgiving week, I always get a bit envious of Americans getting to celebrate the most delicious holiday of the year. Even though we had Thanksgiving just over a month ago here in Canada, I start to crave those warm and comforting Thanksgiving flavours again.
So to experience those flavours without having to cook an entire turkey dinner again, I decided to make this simple and quick Chicken Saltimbocca recipe! This recipe can be made in under 30 minutes and has all the delicious flavours of Thanksgiving…and even has gravy!
A Bit about Fresh Sage
If there is one flavour that stands out at Thanksgiving, it has to be fresh sage! You typically use sage in bread stuffing, but is also used to add flavour to your turkey and/or gravy.
Fresh sage has a beautiful green-blue colour and the leaves are velvety soft. It’s a very powerful herb (even when used fresh) and has a strong earthy, peppery and lemony flavour. Dried sage is even stronger in flavour, but for this recipe, I prefer to use it fresh since it tastes better and looks prettier!
An Italian Recipe Perfect for Thanksgiving
Besides the use of fresh sage and the fact that this recipe has gravy, this recipe is perfect for Thanksgiving since it uses chicken! It’s a great recipe for a small Thanksgiving meal and trust me, you won’t even miss the turkey!
To make this Chicken Saltimbocca, I place fresh sage on top of a chicken breast and then wrap prosciutto around it. I fry it up to get the prosciutto and chicken nice and crispy and golden brown – how easy is that?
To go an extra step, you can make a simple pan gravy gravy. All you have to do is add some finely minced onion and garlic to the pan, followed by a teaspoon of flour, and some white wine and chicken stock to deglaze. Then mix everything up, return the chicken breasts to the pan and cook for a few minutes until the chicken is fully cooked.
What To Serve this With
You can serve this Chicken Saltimbocca up as is, or you can have it with a side salad or some pasta for a heartier meal. Either way, don’t forget a squeeze of lemon juice at the very end to tie all the delicious flavours together!
I hope that you enjoy this recipe! Don’t forget to tag me on Instagram or Facebook if you make this #SeasonAndServeBlog
Get the Recipe!
- 4 boneless, skinless chicken breasts
- 12 sage leaves fresh
- 1 teaspoon ground black pepper
- 8 slices prosciutto
- 1 tablespoon olive oil
- 2 cloves garlic finely chopped
- 1/4 cup yellow onion finely chopped
- 1 teaspoon all-purpose flour
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1 lemon for squeezing over at the end
- Place your chicken breasts on a plate or cutting board and add three sage leaves to the top of each chicken breast. Sprinkle all the chicken breasts evenly with pepper.
- Take two pieces of prosciutto and lay then on top of the sage and chicken breasts, then gently fold it underneath to wrap the prosciutto around the chicken. Repeat for the rest of the chicken breasts.
- Preheat a large pan over medium-high heat. Once hot, add the olive oil the the pan, followed by the chicken breasts. Make sure to add them seam side down so that the prosciutto doesn't fall off when cooking.
- Cook the chicken for 3-4 minutes per side and then flip them over and cook for another 3-4 minutes. The prosciutto and the edges of the chicken breast should be golden brown.
- Once the chicken has browned on the other side, remove it from the pan and set it aside. It's not fully cooked yet, but we have to make the sauce!
- Reduce the heat to medium. Add the garlic and onion to the pan and cook until the onion has become translucent, about 2 minutes. Then mix in the flour and cook for 1 minute to get rid of the floury taste.
- Deglaze the pan with the white wine, followed by the chicken stock. Make sure to scrape up all the golden bits off the side of the pan.
- Finally, return the chicken breasts to the pan. Cover with a lid and cook for another 10 minutes, or until the chicken is cooked through.
- Finish off this dish with a squeeze of lemon juice and some extra sage leaves for garnish. Enjoy!