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Chicken Saltimbocca with Creamy Lemon Sauce

Savory Chicken Saltimbocca with Creamy Lemon Sauce Delight

This Chicken Saltimbocca with Creamy Lemon Sauce is a quick and delightful dish that brings classic Italian flavors right to your kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Ingredients
  • 1 cup All Purpose Flour Gluten-free flour can be used.
  • to taste Salt & Pepper Adjust according to taste.
  • 4 pieces Chicken Breasts (Skinless, Boneless) Substitute with turkey cutlets if preferred.
  • 4 slices Prosciutto Bacon can be used as an alternative.
  • 4 leaves Sage (Fresh) Dried sage can be used in a pinch.
  • 2 tablespoons Extra Virgin Olive Oil Vegetable oil can be used if needed.
Sauce Ingredients
  • 1/2 cup White Wine Chicken broth can replace for a non-alcoholic version.
  • 3 tablespoons Fresh Squeezed Lemon Juice Vinegar can be used if lemons aren't available.
  • 2 tablespoons Unsalted Butter Non-dairy butter can be a vegan alternative.
  • 1/2 cup Marinated Artichoke Hearts Grilled zucchini can be used as a substitute.
  • 1 tablespoon Capers Omit or substitute with olives if desired.
  • 1 cup Heavy Cream Half-and-half or coconut cream can be used for a lighter option.
Orzo Ingredients
  • 1 cup Orzo Substitute with small pasta or quinoa for gluten-free.
  • 1/2 cup Kalamata Olives Regular black olives can be used instead.
  • 1/3 cup Parmesan Cheese Nutritional yeast can be used as a vegan substitute.
  • 1/4 cup Parsley Basil or cilantro can be used as alternatives.

Equipment

  • Large skillet
  • Pot
  • Meat mallet
  • wooden spoon

Method
 

Preparation Instructions
  1. Start by flattening the chicken breasts to an even thickness using a meat mallet, about half an inch thick.
  2. Layer sage leaves and prosciutto over the chicken, pressing them lightly into the meat.
  3. Dredge each piece in flour, shaking off the excess.
Cooking Instructions
  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Carefully place the chicken in the skillet, prosciutto side down, and sauté for about 2 minutes until golden brown.
  3. Flip the chicken and cook for another 2 minutes until cooked through.
  4. Transfer cooked chicken to a plate and keep warm.
Sauce Instructions
  1. Pour in white wine to deglaze the pan and scrape up browned bits.
  2. Simmer for about 2-3 minutes until it reduces slightly.
  3. Add lemon juice, butter, artichoke hearts, capers, and salt. Stir together.
  4. Reduce the sauce for 4-5 minutes until it thickens slightly, then stir in heavy cream gradually.
Orzo Instructions
  1. In a separate pot, bring salted water to a boil, then add orzo pasta.
  2. Cook according to package instructions, about 6-8 minutes, until al dente.
  3. Drain orzo and return it to the pot.
Pesto Instructions
  1. Combine chopped Kalamata olives, Parmesan cheese, parsley, and salt in a bowl.
  2. Drizzle in olive oil to create a thick pesto.
Serving Instructions
  1. Toss the drained orzo with the prepared pesto.
  2. Serve chicken with creamy lemon sauce and artichokes, alongside the olive orzo.
  3. Garnish with additional parsley before serving.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For best results, chill your sauce ingredients before mixing and enjoy immediately after cooking.

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