Saltimbocca Chicken Breasts with Sage Sauce and Creamy Arugula Pasta

Saltimbocca Chicken Breasts with Sage Sauce and Creamy Arugula Pasta

Ready in 40 minutes

Chicken is used instead of veal in this Italian style dish. The chicken breasts are cheese filled and prosciutto wrapped, with fresh sage in the sauce. As a side dish, Arugula is perfect with the creamy, angel hair pasta. A winner!

"We made this dish tonight and I have to say that it was the best meal I've had in couple of weeks. The chicken was moist and extremely flavorful and the past was a perfect accompaniment. Though the recipe may seem slightly daunting at first, once you read through the whole thing, it's very easy. This would be a great dinner party show off dish for 6 people!"

- JRowan

Top-ranked recipe named "Saltimbocca Chicken Breasts with Sage Sauce and Creamy Arugula Pasta"

4.8 avg, 23 review(s) 95% would make again

Ingredients

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For the Chicken:
2 Chicken breasts; boneless, skinless (6-8 oz each)
Black Pepper; ground
2 oz. Provolone cheese; cut into 2 sticks
4 slices Prosciutto; divided
Saute:
1 teaspoon olive oil
1 teaspoon Butter
For the Pasta:
4 oz. Angel hair pasta
3 tblspoons Heavy cream
2 tblspoons Parmesan cheese; grated
1 Egg yolk
1 teaspoon Lemon zest; minced
pinch of Red pepper flakes
salt and pepper; to taste
1 cup Arugula; torn
For the Sauce:
1 tblspoons Shallots; minced
1/4 cup Dry white wine
1/3 cup Chicken broth
lemon Juice; of 1/2 a lemon
2 tblspoons Butter; softened
1 teaspoon Fresh sage leaves; minced

Original recipe makes 2

Servings  

Preparation

Preheat oven to 400 degrees F. Put a pot of salted water on to boil.

Season chicken with the pepper, then cut a slit lengthwise into each chicken breast without cutting the whole way through. Stuff each slit with a stick of cheese. Roll up each breast tightly with 2 overlapping slices of prosciutto.

Saute the chicken in the oil and butter, turning often, about 6 to 8 minutes, until all sides are browned. Set the chicken on a rack set on a baking sheet and transfer to the oven for about 5 minutes to finish. Remove and let chicken rest for 5 minutes before serving.

While the chicken is in the oven, cook the pasta in boiling water for 4 minutes. In a bowl, whisk together the cream, parmesan, egg yolk, zest, and seasoning. Top with arugula. Drain the pasta and add it to the bowl. Let the hot pasta sit on top of the arugula for 1 minute to wilt. Toss all to coat.

Saute the shallots for the sauce over medium-high heat in the same pan the chicken was browned in. Cook until the shallots are soft, about 1 minute. Deglaze with the wine. Simmer the wine with the shallots over high heat until nearly evaporated. Add the broth and lemon juice. Simmer until reduced by half. Finish the sauce just before serving with butter and sage. Do not boil or the sauce will seperate.

To serve: Divide the pasta between two plates. Place the chicken alongside and drizzle with sauce. Makes 2 chicken breasts and 2 1/2 cups of pasta. This recipe is fine to increase.

Credits

Added on Award Medal

With Cheddar Bay Bisquits! photo by Kaddish Kaddish

photo by Sherri Sherri

Calories Per Serving: 4327 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Saltimbocca Chicken Breasts with Sage Sauce and Creamy Arugula Pasta All 23 reviews

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Reviews

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sweetalol 10 months ago
sbtlmary 1 year ago
The whole family loved it. Made it a few times now, really nice with a creamy mash in place of the pasta
Mumma23 2 years ago
Loved it!! This was a winner for my wife's birthday.
BigDog3490 2 years ago
I love it it's one of thise dishes where the outcome exceeds your expectations when you compared the amount of time you have to spend making it.
Henrik45 3 years ago
ITs amazing
Nicho24 3 years ago
Very tasty and easy. The strore was out of aragula so I used spinach. Still very good but next time I will try arugula. Thanks for sharing.
Ksmcguire 3 years ago
Great dish. Teaching myself to cook. Very easy recipe to follow.
alhunt 3 years ago
The chicken was moist and came out picture perfect. The sauce was delicious also. The arugula pasta was a definitely a hit and went well with the chicken and prosciutto.
3 years ago
Add two slices of prosciutto about 2-3 minutes before taking out of the oven. Adds the full flavor of the prosciutto to the dish.
Sergejorden 4 years ago
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