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
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.
Faith says
What a gorgeous meal! I could happily dive into this beauty any night of the week!
Laurie {Simply Scratch} says
Oh my heavens… this looks amazing!!
Tessa @ Handle the Heat says
I want this for dinner RIGHT NOW!! Wish we were hanging out in real life at Liz’s baby shower today 🙁
bakerbynature says
Me too! We need to make it HAPPEN!
Lauren @ Climbing Grier Mountain says
So, you deliver, right? Ashley, this looks amazing!!!
Julie @ Table for Two says
I love orzo and the flavors of this dish!!
Laura (Tutti Dolci) says
I love these flavors!
Alyssa (Everyday Maven) says
Yes please! I want some of that – I love Saltimbocca!
Liz @ The Lemon Bowl says
This dish is so beautiful I could cry!!! I can literally smell and taste it through my screen! Thank you so much for bringing such an amazing dish to my shower!!!!! xoxoxo
bakerbynature says
Thank you SO much for being the fabulous lady you are 🙂 xo
Sandy Coughlin says
Love the sound of this recipe! It’s making me hungry. : ) Thanks for participating!