Best Chicken Saltimbocca With Basil Mash Recipes

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CHICKEN SALTIMBOCCA



Chicken Saltimbocca image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Steps:

  • Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
  • Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
  • Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
  • Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Nutrition Facts : Calories 227 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 700 milligrams, Carbohydrate 4 grams, Protein 27 grams, Sugar 1 grams

CHICKEN SALTIMBOCCA WITH BASIL MASH



Chicken saltimbocca with basil mash image

A delicious combination of ham, basil and chicken which is easy to make and low fat

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

2 skinless chicken breast fillets
2 large basil leaves
2 slices prosciutto
1 tbsp olive oil
2 tbsp marsala
100ml chicken stock
500g potato , cut into large chunks
2-3 tbsp milk
1 tbsp grated parmesan
1-2 tbsp chopped basil

Steps:

  • Make the mash: boil the potatoes in salted water for 15-20 mins until tender. Drain and mash well. Stir in the milk, then the Parmesan and basil. Season with black pepper and keep warm.
  • Meanwhile, sit the chicken breasts on a board and cut through them horizontally leaving one side attached. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto. Secure with a cocktail stick.
  • Heat the oil in a large, non-stick frying pan and add the chicken breasts, hamside down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more. Pour over the Marsala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little. Serve with the basil mash and a green salad on the side, if you like.

Nutrition Facts : Calories 481 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1.2 milligram of sodium

CHICKEN SALTIMBOCCA



Chicken Saltimbocca image

This version is from the BBC Good Food website and is made with fresh basil, rather than the traditional fresh sage. They have it paired with a basil mashed potato dish which I personally didn't care for so feel free to serve it with whatever side you like.

Provided by Irmgard

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 boneless skinless chicken breasts
2 large basil leaves
2 slices prosciutto
1 tablespoon olive oil
2 tablespoons marsala
100 ml chicken stock

Steps:

  • Sit the chicken breasts on a board and cut through them horizontally, leaving one side attached.
  • Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto.
  • Secure with a toothpick.
  • Heat the oil in a large, non-stick pan and add the chicken breasts, ham side down.
  • Cook for 2 to 3 minutes until golden, then turn over and cook for 2 minutes more.
  • Pour over the Marsala and allow to bubble for 1 minute.
  • Add the stock and simmer for 5 minutes, until the chicken is cooked.
  • Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little.
  • Serve with mashed potatoes and a green salad.

Nutrition Facts : Calories 270.6, Fat 8.8, SaturatedFat 1.5, Cholesterol 70, Sodium 153.2, Carbohydrate 3.9, Fiber 0.1, Sugar 1.4, Protein 28.6

CHICKEN SALTIMBOCCA WITH MUSHROOM SAUCE



Chicken Saltimbocca with Mushroom Sauce image

"I created this recipe to capture the flavors of saltimbocca, but without all the fat and sodium. With the addition of beans, it becomes a one-dish meal. We really enjoy it." Virginia Anthony - Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 15

1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon pepper, divided
8 boneless skinless chicken thighs (2 pounds)
2 tablespoons olive oil, divided
2 cups sliced fresh mushrooms
2 thin slices prosciutto or deli ham
1/2 cup chopped shallots
2 garlic cloves, minced
1 cup white wine or reduced-sodium chicken broth
1 cup reduced-sodium chicken broth
1/3 cup half-and-half cream
3 tablespoons fresh sage or 3 teaspoons dried sage leaves, divided
1 can (15 ounces) cannellini beans, rinsed and drained, divided
1/4 cup water

Steps:

  • In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 1 tablespoon oil for 6-8 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, saute the mushrooms, prosciutto, shallots and garlic in remaining oil until tender. Stir in wine. Bring to a boil; cook until liquid is reduced to about 1/3 cup, about 10 minutes., Stir in broth. Simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cream and 2 tablespoons sage; heat through (do not boil). , Meanwhile, in a small saucepan, lightly mash 1/2 cup beans; add the water. Stir in the remaining pepper, sage and beans. Heat through., Add chicken to the mushroom mixture and heat through. Serve with beans.

Nutrition Facts : Calories 290 calories, Fat 13g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 371mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 3g fiber), Protein 26g protein.

FIERI'D CHICKEN SALTIMBOCCA



Fieri'd Chicken Saltimbocca image

Provided by Guy Fieri

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
8 fresh sage leaves and stems
4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1/4 cup canola oil
4 thin slices prosciutto
4 ounces thinly sliced provolone
1/2 cup dry white wine
1 cup low-sodium chicken broth
6 tablespoons cold unsalted butter, cut into small cubes
2 tablespoons chopped Italian parsley

Steps:

  • Begin by turning the oven to 350 degrees F.
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves with stems and let simmer until the sage has crisped and the oil has infused with the sage flavoring, about 2 minutes. Remove the sage and reserve the oil in the skillet.
  • If you have thick chicken breasts, butterfly them in half. Place the chicken between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound out until an even 1/2-inch-thick. Remove from the plastic and sprinkle each chicken breast with the salt and pepper on both sides. Then dredge in the flour and dust off the excess.
  • Add the canola oil to the same skillet over medium-high heat with the sage infused olive oil. Working in batches, add the chicken breasts to the skillet, searing on both sides. After 2 to 3 minutes, turn the chicken breasts and brown the other side for 2 minutes. Chop the sage that was crisping with the olive oil and sprinkle on the chicken breasts. Place a single slice of prosciutto on top of each chicken breast and press it down firmly so it sticks. Then add the provolone slices on top. Place in the oven for 5 minutes to melt the cheese. Remove from the oven and set aside.
  • Deglaze the pan with the white wine and cook over high heat until reduced slightly. Add the chicken broth and simmer until reduced by half. Remove the pan from the heat and add the cold butter cubes. Swirl until the butter has melted completely and the sauce has a sheen to it. Pour the sauce over the chicken and garnish with the parsley.

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