Chicken Saltimbocca Crepes
Delight your taste buds with these elegant Chicken Saltimbocca Crepes, a fusion of Italian flavors and classic French technique. Tender, pan-seared chicken breasts are layered with savory prosciutto and aromatic fresh sage, then wrapped in delicate homemade crepes and topped with a luscious white wine cream sauce. This recipe blends the earthy, salty notes of Parmesan with the richness of butter and cream, creating a dish that's as indulgent as it is refined. Perfect for dinner parties or special occasions, these crepes are a sophisticated way to elevate your menu. With simple ingredients and step-by-step instructions, you can bring the charm of European cuisine to your table in under an hour.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Milk
- 2 large Eggs
- 3 tablespoons Butter
- 2 large Chicken breasts
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 slices Prosciutto
- 8 leaves Fresh sage leaves
- 2 tablespoons Olive oil
- 0.5 cup Dry white wine
- 0.5 cup Chicken stock
- 2 tablespoons Cream
- 0.25 cup Parmesan cheese (grated)
- 2 tablespoons Parsley (chopped)
Instructions
In a large mixing bowl, whisk together the flour, milk, eggs, and a pinch of salt until smooth. Set the batter aside to rest for 15 minutes.
Heat a non-stick pan over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the center of the pan, swirling to spread it into a thin circle. Cook for 1-2 minutes until the edges lift, then flip and cook the other side for 30 seconds. Repeat until all the crepes are cooked. Set aside.
Pound the chicken breasts between two sheets of plastic wrap to an even thickness, about 1/4 inch. Cut each breast into two pieces. Lightly season with salt and pepper.
Lay a slice of prosciutto over each piece of chicken, then top with 1-2 sage leaves, securing them with a toothpick if needed.
Heat olive oil in a large skillet over medium heat. Cook the chicken, sage side down, for 3-4 minutes until golden. Flip and cook on the other side until fully cooked through. Remove and set aside.
In the same skillet, add the white wine and chicken stock, scraping up any browned bits from the bottom. Bring the mixture to a simmer and cook for 3 minutes to reduce slightly.
Stir in the cream and 1 tablespoon of butter. Cook for another minute, then remove from heat.
To assemble, place a piece of chicken on each crepe, then fold the crepe around it. Drizzle the wine butter sauce over the top.
Sprinkle the crepes with grated Parmesan and chopped parsley before serving.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.8 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 298 mg | 23% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 537 mg | 11% | |
*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.
