Chicken Saltimbocca is chicken breast with prosciutto and mozzarella in a lemon garlic sauce. I recreated the version from our favorite Italian restaurant so I could share it with you.
This is one of my favorite options for dinner when my husband and I are on date night. The chicken saltimbocca sauce is divine. I get mine with sauteed spinach instead of pasta so I can use the spinach to sop up all the sauce.
I love my new frying pan from Mauviel. It is copper and stainless steel and beautiful.
Even using it the first time I realized copper does live up to the hype. The pan heated quickly and evenly. I was able to get the perfect crust on my chicken saltimbocca.
Now I'm dreaming about all the other dishes I can make in my new Mauviel pan. It is oven proof so a frittata and a Tarte tartin are both on the menu. Maybe a dutch pancake as well. My husband can't wait to try steak in it. He pan sears his steaks and then puts the pan in the oven to cook them to medium rare. Sometimes he'll plop a pat of garlic herb butter on top when they come out.
When I'm in a rush to cook dinner for 4 hungry kids speed is necessary. I really appreciate how quickly this pan heats. It cuts the overall time it takes to get the meal on the table.
Mauviel M'150s Copper & Stainless Steel Frying Pan, 10.2 in
- Bilaminated copper stainless steel (90% copper and 10% 18/10 stainless steel)
- High Performance: Copper heats more evenly, much faster than other metals and offers superior cooking control
- Superior durability: Pans range in thickness from 1.5mm - 2.5mm
- Non-reactive: 18/10 stainless steel interior preserves the taste and nutritional qualities of foods and is easy to clean - no re-tinning.
- Copper cookware can be used on gas, electric, halogen stovetops, and in the oven. It can also be used on induction stovetops with Mauviel's induction stove top interface disc (sold separately)
- Mauviel cookware is guaranteed for life against any manufacturing defects (Warranty not valid for commercial use)
- Made in France.
Since I spend the majority of my day in the kitchen I have come to appreciate high-quality kitchen products. They really do make a difference. It can be worth it to save up and splurge on a good brand like Mauviel instead of buying a lesser quality.
Ingredients for the Chicken Saltimbocca:
4 large chicken breasts, about 3 pounds, cut in half widthwise
4 oz prosciutto (8 slices)
2 tablespoon olive oil
1 cup chicken broth
8 cloves of garlic, thinly sliced
¼ teaspoon glucomannan (thickening agent)
3 tablespoon lemon juice
¼ teaspoon salt
12 oz mozzarella cheese, thinly sliced
After you pan sear the prosciutto wrapped chicken you make the chicken saltimbocca sauce by deglazing the frying pan with the chicken broth. Just add the broth and garlic to the pan and turn up the heat. Scrap any browned bits off the bottom. They give the sauce tons of flavor.
When the chicken is cooked through spoon the chicken saltimbocca sauce on top of it and serve.
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Chicken Saltimbocca
Ingredients
- 4 large chicken breasts about 3 pounds, cut in half width wise
- 4 oz prosciutto 8 slices
- 2 tablespoon olive oil
- 1 cup chicken broth
- 8 cloves garlic thinly sliced
- ¼ teaspoon glucomannan thickening agent
- 3 tablespoon lemon juice
- ¼ teaspoon salt
- 12 oz mozzarella cheese thinly sliced
Instructions
- Preheat oven to 350.
- Preheat frying pan over medium heat. Wrap each chicken breast in a piece of prosciutto.
- Pan sear two or three pieces at a time until golden.
- Transfer to a large baking dish. Top with the sliced mozzarella. Bake for 30 minutes or until the chicken reads 160 degrees when checked with a meat thermometer.
- Meanwhile, deglaze the frying pan with the chicken broth. Just add the broth and garlic to the pan and turn up the heat. Scrap any browned bits off the bottom. They give the sauce tons of flavor. Mix the glucomannan into the lemon juice and add that to the frying pan. Cook until slightly thickened. Turn to very low. Stir in the salt.
- When the chicken is cooked through spoon the sauce on top of it and serve.
Jennifer Tyner says
Everything!
Maranda H. says
I've had my eye on a dish or too from either Mauviel or Falk for some time now. If I were to win, I would use it to make anything and everything, but probably mainly things like chicken or shrimp. I have a super long list of food allergies, and I have to make ALL of my own food from scratch because of it. So I do cook and bake quite a bit, and this pan would make things easier. 🙂
Meg says
I've never had chicken saltimbocca but it looks amazing! I would definitely make it in a new pan 🙂
Anita says
The recipe looks amazing I'm definitely going to try it 🙂 I'd love to win the copper pan but either way I'm trying the recipe
Barbara Nethers says
I will be cooking just about everything I cook now. Breakfast: eggs, bacon/sausage. Lunch: cheese quesadillas. Dinner: chicken breasts or thighs, tilapia, zucchini, etc.
Susan says
This chicken dish looks delicious. I enjoy trying your recipes. Thank you so much!
Michele says
I really enjoy your recipes, and will definitely try the Saltimbocca in addition to my everyday dishes like omelettes!
Jodi says
Oh how I would love to try this pan! My favorite hobby is cooking. Some of my favorite childhood memories are cooking with my grandmother.
Maria says
I'd try cooking your chicken saltimbocca recipe if I win. 🙂
Thank you for always coming up with a really good recipe.
Deb R. says
I guess if I were to win the Mauviel frying pan, I should just go ahead and try your delicious-sounding recipe. Chicken can be so boring but this recipe certainly isn't boring. Garlic, prosciutto, mozzarella . . . yum.
martha doss says
I have never heard of this... I think im going to try this tomorrow of course in my own crappy pans haha I have been on and off low carb for awhile. Its very hard to stick with it with a husband and kids that want nothing thats low carb! But seeing your blog and recipes i think are going to make it alot easier for me. THANK YOU for all your wonderful recipes
Kathy Johnson says
I've never eaten this....it looks yummy! I would love to win the pan
Kim | Low Carb Maven says
I love this classic combination, but sadly have never ordered this dish out at restaurants. I must try that garlic sauce! Thanks for a great recipe and giveaway!
Jo says
is there another thickening agent that could be used in place of the gluccomannan ?? Do you think arrowroot would work in it's place ?
Taryn says
Arrowroot should work. I haven't used that in a few years so I don't remember what amount you should use. I'd go with the recommendation on the side of the bag.
Wendy N says
Would love to try this dish in the new pan!
Jo says
This looks amazing and I would love that pan !!
Susan says
I'd love try this dish in my new pan if I win. It looks yummy!
Sara says
Looks really yummy! It would be a really huge true blessing to win! I would never have enough money to buy one!
christina purvis says
If I should win this pan, I would love to try this recipe! I haven't had a chance to make the dish before but it seems easy enough! Looks yummy!
Tanya says
This looks amazing.