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This Chicken Saltimbocca with Creamy Lemon Sauce & Olive Orzo is so flavorful! Perfect for dinner tonight!
Chicken Saltimbocca with Lemon Sauce Recipe
If you’re a chicken lover who’s looking for a meal packed with flavor but quick on time, this is for you! The chicken – while it may look fancy pants with all that prosciutto and sage – comes together in less than 15 minutes, and the same can be said for the lovely olive orzo.
My entire family loves this Italian chicken dish, and I hope yours does, too! Enjoy!
Chicken Saltimbocca with Creamy Lemon Sauce & Olive Orzo
This Chicken Saltimbocca is topped with Creamy Lemon Sauce and served with Olive Orzo! This is such a special meal!
Ingredients
For the Chicken:
- 1/2 cup all purpose flour
- 1/2 teaspoon salt & pepper
- (4) 8 ounce skinless, boneless chicken breasts
- 4 slices prosciutto
- 8 large leaves of sage
- 1/4 cup extra virgin olive oil
- 1/2 cup white wine
- 1/4 cup fresh squeezed lemon juice
- 2 tablespoons unsalted butter
- 8 oz marinated artichoke hearts, roughly chopped
- 2 tablespoons capers
- 1 teaspoon salt
- 2 tablespoons heavy cream
For the Olive Orzo:
- 8 oz orzo
- 1/2 cup kalamata olives
- 1/4 cup Parmesan cheese
- 1/4 cup parsley
- 1/2 teaspoon salt
- 1/4 cup olive oil
Instructions
For the Chicken:
- Spread flour in a single layer on a large plate.
- Layer 2 pieces of sage and 1 slice of prosciutto on top of each piece of chicken and with a meat mallet pound chicken breasts to 1/4 inch thickness. Dredge chicken breasts in flour.
- In a large skillet heat the olive oil over medium-high heat. Add the chicken, prosciutto side down, and saute until golden brown - about 2 minutes - then flip and cook on the other side for another 2 minutes.
- Remove chicken from skillet, add wine, and using a wooden spoon still vigorously to deglaze the pan.
- Add the lemon, butter, artichokes, capers, and salt. Cook the mixture until it's reduced by half - about 4-5 minutes - then remove from heat and stir in cream.
- Plate the chicken and top each cutlet with 1/4 of the artichoke / caper lemon sauce. Serve at once.
For the Olive Orzo:
- Bring a large pot of salted water to boil over high heat. Add orzo and cook for 6 - 8 minutes.
- While the pasta is cooking, make your olive pesto!
- In a blender combine the olives, parm, parsley, and salt. Slowly add the olive oil and blend until completely emulsified.
- Once pasta is cooked and drained, stir the pesto into the pasta, and serve with chicken.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
Oh my goodness – I have got to try this!!
Fancy pants is right! 😉 And these pictures are so inviting. I want to crawl in bed with a plate of this, gobble it up, and just turn over and fall asleep. 😀
Oooh I love this! Anything with capers and I’m all over it