Hen Saltimbocca feels just a little fancy however comes collectively quick in a single skillet, making it excellent for busy weeknights! It’s a dependable go-to if you need dinner to look spectacular with out including additional steps.
- Taste: Savory and fragrant with tender hen, salty prosciutto, contemporary sage, and a wealthy, buttery wine sauce.
- Talent Degree: I first had this at an Italian restaurant, however as soon as I noticed how simple it’s to make at house, it rapidly grew to become a weeknight favourite. It’s nice for cooks of any degree!
- Beneficial Instruments: A very good high quality skillet is a must have for one-pan dinners like this one, because it helps create the fond (browned bits caught to the underside of the pan) for the sauce and evenly distribute warmth.
- Serving Solutions: I really like serving this for a easy but particular weeknight meal. It pairs completely with mashed potatoes, risotto, or pasta.
Ingredient Ideas and Sensible Swaps
- Hen: Select breasts which have an excellent thickness, or use hen cutlets. If some items or sections are thicker than others, slice horizontally and pound with a meat mallet for even thickness.
- Prosciutto: Be sure that the prosciutto is sliced thinly. If the items are small, it’s possible you’ll have to layer two items to cowl the hen. Substitute it with deli ham, bacon, or pancetta in a pinch, however it should alter the flavour barely.
- Herbs: Use contemporary giant sage leaves for this hen recipe. Press the leaves into the hen in order that they infuse the meat. Dried sage won’t work.
- Wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio. When you don’t have wine, substitute it with broth and 1-2 teaspoons of lemon juice.
How you can Make Hen Saltimbocca
- Put together and season the hen (full recipe under).
- High the hen with sage and prosciutto, and evenly dredge in flour.
- Prepare dinner hen till golden and cooked by, then take away and hold heat.
- Make sauce in the identical skillet, then return hen and spoon sauce over to warmth by.
Reserve it For Later
Hold leftovers in an hermetic container within the fridge for as much as 4 days. Reheat in a skillet with a splash of broth to maintain the hen tender and juicy.
Freezing isn’t really useful as a result of the prosciutto softens, and the sauce can separate.
Italian-Type Dinner Favorites
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Slice every hen breast in half horizontally to make 4 cutlets. Pound hen breasts or cutlets to an excellent ¼-inch thickness if wanted. Season either side with salt and pepper.
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High every cutlet with 2 sage leaves after which lay a slice of prosciutto over every, tucking it across the edges of the hen.
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Place flour in a shallow dish and evenly dredge every cutlet, shaking off the surplus.
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Warmth olive oil in a big skillet over medium-high warmth. Add the hen, proscuitto aspect down, and cook dinner for 3 to 4 minutes, or till golden (cooking in batches if wanted). Flip and cook dinner one other 2–4 minutes, or till hen is cooked by. Switch to a plate and canopy to maintain heat.
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Scale back warmth to medium. Add butter to the identical skillet, then whisk within the wine. Simmer 2–3 minutes, scraping up any brown bits.
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Add hen broth and simmer one other 4–5 minutes or till barely lowered.
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Return hen (with any juices) to the pan and spoon sauce over prime. Simmer 1-2 minutes to warmth by.
Hold leftovers in an hermetic container within the fridge for 4 days.
Energy: 265 | Carbohydrates: 7g | Protein: 14g | Fats: 17g | Saturated Fats: 6g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 0.2g | Ldl cholesterol: 57mg | Sodium: 565mg | Potassium: 264mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Diet info offered is an estimate and can range primarily based on cooking strategies and types of components used.
Course Hen, Important Course
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