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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
Aw this is the sweetest! I’m sure Liz would love this meal because how can you not?
This is such a sweet and nice post for your friend! Yummy recipe this is!
I’ll have to go check out Liz’s site! She must be pretty special to have all these wonderful bloggers make such tasty things for her. I seriously love orzo and this post is making me drool…
Oh god, this looks so delicious!!! x
Oh yum! That looks so good and I am not even an olive fan!
Nice to meet ya, Liz! Saltimbocca is one of my faaaavorites! Whenever I go out for Italian food, I’m sure to get it, but have never made it at home. It is hiiigh time I did so! There’s an insane amount of delicious in this post…I’m gonna go click on some links!
Yes, yes, yes! I am in loooove with this dish!
This looks amazing!
This looks soooo good, Ashley! Thanks for being part of the shower for Liz! xo