Go Back
+ servings
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.
Print Recipe
No ratings yet

Chicken Saltimbocca with Herbes de Provence and Speck

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: chickien saltimbocca, easy chicken saltimbocca
Servings: 4 servings
Calories: 212kcal
Author: Samantha Ferraro
Cost: $10

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
  • 1/2 cup all-purpose flour for dredging

White Wine Sauce

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

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: 212kcal | Carbohydrates: 18g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 208mg | Potassium: 363mg | Fiber: 1g | Sugar: 2g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 4mg