Chicken Saltimbocca from Maggiano's features tender chicken breasts layered with fresh sage and savory prosciutto, sauteed to golden perfection and served with a buttery white wine sauce, offering a harmonious blend of herbaceous and rich flavors.
Equipments
- Chef’s knife
- Cutting board
- Meat mallet (or rolling pin)
- Plastic wrap
- Tongs
- Large skillet
- Plate (for dredging)
- Shallow bowl (for flour)
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Serving platter
Ingredients
- 2 large boneless, skinless chicken breasts
- 8 fresh sage leaves
- 4 thin slices prosciutto
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 1 tablespoon chopped fresh parsley
Fresh sage leaves and thinly sliced prosciutto are key to achieving the authentic flavor of Chicken Saltimbocca; using fresh herbs rather than dried will enhance the dish's aroma and taste. Choose boneless, skinless chicken breasts that are of even thickness for uniform cooking--pounding them gently with a meat mallet under plastic wrap helps achieve this. Using low-sodium chicken broth ensures the sauce remains balanced without overwhelming saltiness, complemented by the subtle acidity of dry white wine. Proper dredging of the chicken in all-purpose flour before sauteing promotes a golden crust and helps thicken the sauce. Your homemade Chicken Saltimbocca from Maggiano's copycat menu will capture the same herbaceous and rich flavors that make the original so beloved.
Instructions
- Instructions:
- Slice chicken breasts in half horizontally to create 4 thin cutlets.
- Place chicken between plastic wrap and gently pound to 1/4-inch thickness using a meat mallet.
- Season both sides of chicken cutlets with kosher salt and black pepper.
- Lay 2 sage leaves and 1 slice of prosciutto on top of each chicken cutlet; gently press to adhere.
- Dredge each cutlet lightly in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add chicken cutlets, prosciutto-side down, and cook for 2–3 minutes per side, until golden and cooked through.
- Transfer chicken to a plate and tent loosely with foil to keep warm.
- Add white wine and chicken broth to the skillet, scraping up any browned bits with a wooden spoon.
- Simmer sauce for 2–3 minutes, then stir in remaining 1 tablespoon butter.
- Return chicken to skillet to coat with sauce, or spoon sauce over chicken on a serving platter.
- Garnish with chopped fresh parsley before serving.
Substitution
Chicken Saltimbocca from Maggiano's copycat menu can be easily adapted if fresh sage is unavailable by substituting with dried sage or fresh spinach for a different herbal profile. When prosciutto is hard to source, thin slices of Parma ham or even turkey bacon can provide a similar salty, savory layer. Use a meat mallet or rolling pin to evenly flatten the chicken breasts, ensuring they cook evenly and stay tender throughout the sauteing process. Substitute dry white wine with extra chicken broth or white grape juice if you prefer an alcohol-free sauce, maintaining the dish's rich, buttery flavor. Your choice of olive oil or butter can be adjusted depending on dietary needs, balancing flavor and cooking fat preferences.
Tips
Make sure to pound the chicken breasts evenly to 1/4-inch thickness for consistent cooking and tender meat. When layering sage and prosciutto, press gently so they adhere without tearing the delicate chicken. Use medium-high heat to achieve a golden crust without burning the prosciutto, flipping carefully with tongs. Once cooked, tenting the chicken with foil preserves heat and moisture while you prepare the sauce.
Nutritions
Chicken Saltimbocca from Maggiano's is a lean protein-rich dish that provides essential amino acids vital for muscle repair and maintenance. The prosciutto adds moderate sodium and a distinct flavor, but pairing it with low-sodium chicken broth helps control overall salt content. Fresh sage offers antioxidants, while the inclusion of olive oil and butter contributes heart-healthy monounsaturated fats and essential vitamins. Your meal delivers a balanced mix of protein, herbs, and healthy fats, supporting both flavor and nutrition.
Storage
Store leftover Chicken Saltimbocca in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. To preserve the texture, separate the chicken from the buttery white wine sauce before storing, and reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken broth if the chicken feels dry. For best quality, consume refrigerated leftovers within 3 to 4 days or freeze for up to 2 months, ensuring you thaw the chicken safely in the refrigerator before reheating.
Variation or Alternatives
You can substitute turkey cutlets for chicken breasts to create a leaner variation of Saltimbocca. Instead of prosciutto, try using thin slices of smoked ham or pancetta for a different depth of flavor. For a gluten-free alternative, use almond flour or cornstarch for dredging instead of all-purpose flour. Experiment with cooking the chicken in a combination of butter and a splash of lemon juice to add a bright citrus note to the buttery white wine sauce.
Allergies
Chicken Saltimbocca may trigger allergies related to chicken, prosciutto, and dairy, especially due to the buttery white wine sauce containing butter. Individuals with gluten sensitivities should be cautious because of the all-purpose flour used for dredging the chicken breasts. Be sure to check if you have any allergies to sage or sulfites present in the white wine before enjoying this dish.
Why this recipe?
Chicken Saltimbocca from Maggiano's restaurant stands out due to its tender, pan-seared chicken breast layered with prosciutto and fresh sage, creating a harmonious blend of savory and aromatic flavors. The dish is finished with a rich white wine and butter sauce that enhances its melt-in-your-mouth texture, making each bite irresistibly flavorful. You will find that recreating this dish at home not only allows you to enjoy a restaurant-quality meal but also provides a satisfying cooking experience with simple, high-quality ingredients. Trying the copycat recipe brings the authentic taste of Italian cuisine into your kitchen, perfect for impressing family and friends.