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    Home » Recipes » Chicken Recipes

    Chicken Saltimbocca with Speck and Herbes de Provence

    Published: Jan 20, 2021 · Modified: Sep 14, 2022 by Samantha Ferraro · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    A twist on the popular Italian dish, this version of chicken saltimbocca with Speck and Herbes de Provence we bring you pounded chicken cutlets with aromatic herbes de Provence, smoky speck and fresh basil that is finished in a light white wine sauce. Godre, in italian that translates to "enjoy, be delighted, take delight".

    A twist on the popular Italian dish, this version of chicken saltimbocca has pounded chicken cutlets with aromatic herbes de Provence, smoky speck and fresh basil that is finished in a light white wine sauce.

    Not So Traditional Chicken Saltimbocca

    I had fun creating this twist on the classic Italian recipe. Traditionally, saltimbocca is made with veal cutlets, but are difficult to find.

    More common is chicken saltimbocca, and with tradition, is made with sage leaves and prosciutto.

    My version of chicken saltimbocca offers a bit of French inspiration and in my opinion, more bold flavors. The chicken cutlets are seasoned with aromatic herbes de Provence and pressed with fresh basil leaves and a thin sheet of smoky speck. Making for a fantastic weeknight chicken dinner.

    Have you Tried Speck?

    If you love prosciutto, you may want to look into finding speck, which is usually found right next to it at the grocery store. Speck is a smoked version of prosciutto, same cut and style, but smoked instead of cured.

    A twist on the popular Italian dish, this version of chicken saltimbocca has pounded chicken cutlets with aromatic herbes de Provence, smoky speck and fresh basil that is finished in a light white wine sauce.

    Chicken with Herbes de Provence

    If you haven't tried herbes de Provence, I highly suggest seeking it out. The aroma is intoxicating while being earthy and floral and is a fantastic seasoning to chicken dishes.

    The blend of herbes usually includes a combination of dried rosemary, thyme, tarragon, marjoram and oregano. You could also try the herb blend on Julia Child's Chicken with Herbes de Provence in the most lovely cream sauce.

    What to Serve with Chicken Saltimbocca

    The light white wine sauce begs to be served with some sort of carbohydrate.

    Serve with Creamy Parmesan Polenta or Garlic Herb Focaccia and a side of sautéed vegetables such as spinach or asparagus. A crisp arugula and pear salad would be a great addition as well.

    A twist on the popular Italian dish, this version of chicken saltimbocca has pounded chicken cutlets with aromatic herbes de Provence, smoky speck and fresh basil that is finished in a light white wine sauce.

    More great chicken inspiration

    • Chicken Puttanesca Recipe with Calabrian Chiles
    • Hawaiian Style Chicken Katsu with Furikake
    • One pot honey Dijon roast chicken and pears are cooked with wedges shallots in a simple sweet and savory herb glaze.
      Honey Dijon Roast Chicken and Pears
    • Shish Tawook (Grilled Chicken Skewers)
    A twist on the popular Italian dish, this version of chicken saltimbocca has pounded chicken cutlets with aromatic herbes de Provence, smoky speck and fresh basil that is finished in a light white wine sauce.

    Chicken Saltimbocca with Herbes de Provence and Speck

    Samantha Ferraro

    LittleFerraroKitchen.com

    A twist on the popular Italian dish, this version of chicken saltimbocca has pounded chicken cutlets with aromatic herbes de Provence, smoky speck and fresh basil that is finished in a light white wine sauce.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Course
    Cuisine Italian, Mediterranean
    Servings 4 servings
    Calories 212 kcal

    Ingredients
     
     

    Chicken Saltimbocca

    • 2 boneless skinless chicken breasts split in half horizontally
    • 2 tablespoons herbes de Provence
    • Salt and pepper
    • 4-8 fresh basil leaves depending how large leaves are
    • 4-5 slices of speck or prosciutto
    • Olive oil for sautéing
    • ½ cup all-purpose flour for dredging

    White Wine Sauce

    • 1 small shallot chopped
    • 1-2 garlic cloves chopped finely
    • ½ cup white wine
    • 1 cup chicken stock
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    Instructions
     

    • Use a mallet to flatten chicken lightly and dry with paper towels. Season with herbes de Provence and salt and pepper on both sides.
    • Press 1-2 fresh basil leaves onto the chicken and lay a piece of speck or prosciutto on top and gently press it into the chicken. It will stick together just fine.
    • Meanwhile, heat a large skillet over medium heat and drizzle with a good amount of olive oil.
    • Dredge chicken in flour and shake off excess. Sear chicken, speck side down first for 2-3 minutes until speck begins to get crispy, then turn over and cook on the other side for another 2-3 minutes until lightly golden brown and chicken is cooked through. Repeat with remaining pieces and set aside.
    • In the same pan (you may need to add more olive oil), add shallots and sauté for 2 minutes. add garlic and sauté for another minute.
    • Pour in wine and use a wooden spoon to scrape all the remaining bits, then pour in stock, stirring once more.
    • Place the chicken back into the pan sauce and simmer for 5-7 minutes. The sauce should reduce slightly.
    • Once done, serve chicken with pan sauce.

    Notes

    If you don't have herbes de Provence, you can substitute with chopped rosemary and or thyme. 
    You can also substitute another flour such as almond or an all-purpose gluten free flour.

    Nutrition

    Calories: 212kcalCarbohydrates: 18gProtein: 17gFat: 6gSaturated Fat: 2gCholesterol: 43mgSodium: 208mgPotassium: 363mgFiber: 1gSugar: 2gVitamin A: 114IUVitamin C: 2mgCalcium: 43mgIron: 4mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Comments

    1. MrnMrsindkitchen says

      August 03, 2023 at 12:03 pm

      5 stars
      I wanted to cook with herbes de Provence so I did this recipe and it was so good. I found out the difference between Prosciutto and Speck, Speck is smoked and prosciutto is cured. This family likes Speck a bit better. This is a really great recipe.

      Reply
    2. Luv2cook says

      June 24, 2023 at 9:21 pm

      5 stars
      I have been making this dish for years and always with a side of Pasta tossed with the juices left at the bottom of the Chicken Saltimbocca pan. This time I did Polenta like Samantha says and wow, sometimes change is necessary. I used Prosciutto in the past this time I used Speck and it was Fantastic.

      Reply

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