Buca Di Beppo Chicken Saltimbocca
Treat your taste buds to the rich, indulgent flavors of Buca di Beppo Chicken Saltimbocca, a classic Italian-inspired dish bursting with savory goodness. Tender chicken breasts are pounded thin, seasoned, and lightly dredged in flour before being browned to golden perfection. Topped with delicate slices of prosciutto, fragrant sage leaves, and gooey melted mozzarella cheese, this recipe offers a symphony of textures and flavors. Finished with a luscious white wine and lemon butter sauce, this dish is easy enough for a weeknight dinner yet elegant enough for special occasions. Serve it with a side of creamy mashed potatoes or a crisp green salad, and garnish with fresh parsley for an extra touch of brightness. Perfect for lovers of Italian cuisine, Chicken Saltimbocca is a culinary masterpiece that brings restaurant-quality dining straight to your table.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 4 pieces Prosciutto slices
- 8 pieces Fresh sage leaves
- 1 cup Mozzarella cheese, shredded
- 0.5 cup White wine
- 0.5 cup Chicken stock
- 2 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Begin by preparing the chicken: Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet to an even thickness of about 1/2 inch.
Season both sides of the chicken breasts with salt and black pepper.
Dredge each chicken breast lightly in the flour, shaking off any excess.
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat until the butter has melted and is foaming.
Add the chicken breasts to the skillet in a single layer. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium-low. In the same skillet, lay 1 slice of prosciutto and 2 sage leaves on top of each chicken breast.
Sprinkle the shredded mozzarella evenly over the top of each piece of chicken.
Return the chicken breasts to the skillet and cover the pan, allowing the cheese to melt for about 2-3 minutes.
Meanwhile, in a small saucepan over medium heat, combine the white wine, chicken stock, lemon juice, and remaining 2 tablespoons of butter. Allow the sauce to simmer and reduce slightly, stirring occasionally, about 5 minutes.
Once the sauce has thickened slightly, pour it over the chicken in the skillet.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 237 mg | 18% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
