Kentucky Country Saltimbocca
Experience a Southern twist on an Italian classic with this Kentucky Country Saltimbocca recipe—a comforting blend of rustic flavors and refined techniques. Tender chicken breasts are pounded thin, seasoned to perfection, and layered with savory country ham, provolone cheese, and fragrant sage leaves. The chicken is then lightly dredged in flour and pan-seared to golden perfection before being finished in a luscious bourbon-infused pan sauce with hints of fresh lemon. Perfect for weeknight dinners or special occasions, this dish pairs wonderfully with roasted potatoes or sautéed green beans. With just 15 minutes of prep time, it’s an elegant meal made easy. Get ready to transform humble ingredients into a showstopping entrée!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 slices country ham (thinly sliced)
- 8 leaves fresh sage leaves
- 4 slices provolone cheese
- 0.5 cups all-purpose flour
- 0.5 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.25 cups bourbon
- 0.5 cups chicken broth
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
Season the chicken breasts with kosher salt and black pepper on both sides.
Lay one slice of country ham, one slice of provolone cheese, and two sage leaves on top of each chicken breast. Secure them with a toothpick to hold everything in place.
Dredge each chicken breast lightly in the flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat until the butter has melted and is foamy.
Add the prepared chicken breasts to the skillet, seam-side down first. Cook for about 3-4 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken to a plate and cover with foil to keep warm.
Reduce the heat to low and carefully add the bourbon to the skillet. Allow it to deglaze the pan, scraping up any browned bits with a wooden spoon. Cook for 1-2 minutes to burn off most of the alcohol.
Pour in the chicken broth and lemon juice, stirring to combine. Simmer for 3-4 minutes, allowing the sauce to reduce slightly.
Stir in the remaining tablespoon of butter to the sauce for a silky texture. Return the chicken pieces to the skillet, spooning the sauce over the top to warm them through.
Remove the toothpicks from the chicken and transfer to serving plates. Drizzle with the bourbon pan sauce and garnish with chopped parsley, if desired.
Serve immediately with your favorite sides, such as roasted potatoes or sautéed green beans.
Nutrition Facts
Calories |
2715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 5049 mg | 220% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.0 g | ||
| Protein | 289.4 g | 579% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1015 mg | 78% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2626 mg | 56% | |
*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.
