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Boneless Breast of Chicken Saltimbocca: A Taste of Italy at Home

The aroma of my Mom’s Saltimbocca always instantly transported me back to childhood birthdays. It wasn’t just the savory blend of prosciutto, melted Monterey Jack, and a creamy, herbaceous sauce blanketing tender chicken; it was the feeling of being utterly loved and celebrated. The flavors were bold, comforting, and uniquely hers, a delicious combination of Italian flair and home-cooked goodness. It was a dish that turned ordinary weeknights into special occasions, a tradition I eagerly awaited year after year.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6
Yield: 6 Chicken Breasts
Dietary Type: Not Gluten-Free

Ingredients

6 whole boneless skinless chicken breasts, cut in half horizontally
1/3 cup plus 1 tablespoon all-purpose flour
1/3 cup clarified butter
12 slices thin prosciutto ham
6 ounces Monterey Jack cheese, in 6 slices, each slice cut in half
1/4 cup chopped shallot
3 cloves garlic, minced
1/2 lb mushrooms, sliced (about 3 cups)
1/2 cup dry white wine
1 cup chicken broth
1 teaspoon fresh thyme
1 teaspoon dried oregano leaves
1/2 cup dry sherry
1/2 cup cream
Salt and pepper, to taste

Equipment Needed

Large skillet
13x9x2-inch baking dish
Cutting board
Sharp knife

Instructions

Begin by preparing the chicken breasts. Cut each breast horizontally in half to create thinner cutlets. This will ensure even and quicker cooking.
In a shallow dish, place 1/3 cup of the flour. Dredge each chicken cutlet in the flour, ensuring it’s lightly coated on all sides. Shake off any excess flour.
In a large skillet, heat the clarified butter over medium-high heat. The clarified butter is crucial as it has a higher smoke point than regular butter, preventing it from burning during the browning process.
Carefully place the floured chicken cutlets in the hot skillet, being careful not to overcrowd the pan. Brown the chicken on both sides until golden brown, about 3-4 minutes per side. The goal here is to develop a nice crust and partially cook the chicken.
Remove the browned chicken from the skillet and arrange it in a buttered 13x9x2-inch baking dish. The butter prevents sticking.
Top each chicken cutlet with one slice of prosciutto ham. Then, place a half-slice of Monterey Jack cheese on top of the prosciutto. The prosciutto will add a salty, savory note, while the Monterey Jack will melt beautifully, creating a creamy texture.
In the same skillet, add the chopped shallots and minced garlic. Cook over medium heat until softened and fragrant, about 2-3 minutes. Stir frequently to prevent burning.
Add the sliced mushrooms to the skillet and cook until they are tender and have released their moisture, about 5-7 minutes. Stir occasionally.
Pour in the dry white wine and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, allowing the sauce to reduce slightly and the flavors to meld together.
In a small bowl, whisk together the remaining 1 tablespoon of flour with a small amount of the sherry to create a slurry. This will help thicken the sauce.
Stir the flour slurry into the hot mushroom mixture, whisking constantly to prevent lumps from forming.
Add the remaining sherry and the cream to the sauce. Stir well to combine. Season the sauce with salt and pepper to taste. Remember that the prosciutto is already quite salty, so adjust accordingly.
Pour the prepared sauce evenly over the chicken breasts in the baking dish, making sure each piece is well coated.
Bake in a preheated 375°F (190°C) oven for 20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. The internal temperature of the chicken should reach 165°F (74°C).

Expert Tips & Tricks

Pounding the Chicken: To ensure even cooking and tender results, gently pound the chicken breasts to an even thickness using a meat mallet before dredging in flour. Place the chicken between two sheets of plastic wrap to prevent tearing.
Wine Choice: Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the sauce. Avoid sweet wines.
Make-Ahead Prep: You can prepare the chicken breasts and arrange them in the baking dish with the prosciutto and cheese ahead of time. Cover and refrigerate until ready to bake. You can also make the sauce ahead of time and store it separately.
Cheese Variation: While Monterey Jack is classic, try using provolone or mozzarella for a slightly different flavor profile.
Fresh Herbs: If fresh thyme is unavailable, substitute 1/2 teaspoon of dried thyme.

Serving & Storage Suggestions

Serve the Chicken Saltimbocca hot, directly from the oven. Garnish with a sprinkle of fresh parsley or thyme for added freshness. It pairs beautifully with pasta, rice pilaf, roasted vegetables, or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals, being careful not to overcook the chicken. The sauce may separate slightly upon reheating but will still taste delicious. It is not recommended to freeze the finished dish due to the cream sauce and cheese.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	614.8 kcal	N/A
Calories from Fat	288 g	47%
Total Fat	32.1 g	49%
Saturated Fat	17.5 g	87%
Cholesterol	227 mg	75%
Sodium	572.9 mg	23%
Total Carbohydrate	11.3 g	3%
Dietary Fiber	0.8 g	3%
Sugars	1.4 g	5%
Protein	61.2 g	122%

Variations & Substitutions

Gluten-Free Option: Use gluten-free all-purpose flour for dredging the chicken. Ensure the chicken broth is also gluten-free.
Vegetarian “Saltimbocca”: Substitute thick slices of portobello mushrooms for the chicken and use vegetarian broth.
Dairy-Free Option: Substitute the cream with cashew cream or full-fat coconut milk for a dairy-free version. The flavor will be slightly different, but still delicious. Choose a dairy-free cheese alternative.
Herb Variations: Experiment with different herbs such as sage or rosemary in addition to or in place of the thyme and oregano.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can. Boneless, skinless chicken thighs will work well and provide a richer flavor. Adjust the cooking time accordingly, ensuring the internal temperature reaches 165°F (74°C).

Q: Can I prepare this dish ahead of time?
A: Yes, you can assemble the dish up to the point of baking. Cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours. Add a few extra minutes to the baking time to ensure the chicken is cooked through.

Q: What is clarified butter and why is it important?
A: Clarified butter is butter that has had the milk solids and water removed. This results in a higher smoke point, making it ideal for browning foods without burning. You can find it in many grocery stores, or make your own by melting butter and skimming off the solids.

Q: Can I use a different type of cheese?
A: Yes, Monterey Jack cheese can be substituted with Provolone or Mozzarella cheese for a slightly different flavor.

Q: How do I prevent the chicken from drying out?
A: Avoid overcooking the chicken by ensuring the oven temperature is accurate and checking the internal temperature with a meat thermometer. The sauce also helps to keep the chicken moist.

Final Thoughts

This recipe for Chicken Saltimbocca is more than just a meal; it’s an invitation to create lasting memories in your kitchen. Embrace the process, savor the aromas, and don’t be afraid to put your personal touch on this classic dish. I encourage you to gather your ingredients, preheat your oven, and transport yourself to a cozy Italian trattoria. Share your creation with loved ones, and let the flavors speak for themselves. Pair it with a crisp Italian white wine for the perfect culinary experience. Buon appetito!

Boneless Breast of Chicken Saltimbocca Recipe