Chicken Saltimbocca Crepes

Delight your taste buds with these elegant Chicken Saltimbocca Crepes, a fusion of Italian flavors and classic French technique. Tender, pan-seared chicken breasts are layered with savory prosciutto and aromatic fresh sage, then wrapped in delicate homemade crepes and topped with a luscious white wine cream sauce. This recipe blends the earthy, salty notes of Parmesan with the richness of butter and cream, creating a dish that's as indulgent as it is refined. Perfect for dinner parties or special occasions, these crepes are a sophisticated way to elevate your menu. With simple ingredients and step-by-step instructions, you can bring the charm of European cuisine to your table in under an hour.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 1.25 cups Milk
• 2 large Eggs
• 3 tablespoons Butter
• 2 large Chicken breasts
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 4 slices Prosciutto
• 8 leaves Fresh sage leaves
• 2 tablespoons Olive oil
• 0.5 cup Dry white wine
• 0.5 cup Chicken stock
• 2 tablespoons Cream
• 0.25 cup Parmesan cheese (grated)
• 2 tablespoons Parsley (chopped)

Directions

Step 1

In a large mixing bowl, whisk together the flour, milk, eggs, and a pinch of salt until smooth. Set the batter aside to rest for 15 minutes.

Step 2

Heat a non-stick pan over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the center of the pan, swirling to spread it into a thin circle. Cook for 1-2 minutes until the edges lift, then flip and cook the other side for 30 seconds. Repeat until all the crepes are cooked. Set aside.

Step 3

Pound the chicken breasts between two sheets of plastic wrap to an even thickness, about 1/4 inch. Cut each breast into two pieces. Lightly season with salt and pepper.

Step 4

Lay a slice of prosciutto over each piece of chicken, then top with 1-2 sage leaves, securing them with a toothpick if needed.

Step 5

Heat olive oil in a large skillet over medium heat. Cook the chicken, sage side down, for 3-4 minutes until golden. Flip and cook on the other side until fully cooked through. Remove and set aside.

Step 6

In the same skillet, add the white wine and chicken stock, scraping up any browned bits from the bottom. Bring the mixture to a simmer and cook for 3 minutes to reduce slightly.

Step 7

Stir in the cream and 1 tablespoon of butter. Cook for another minute, then remove from heat.

Step 8

To assemble, place a piece of chicken on each crepe, then fold the crepe around it. Drizzle the wine butter sauce over the top.

Step 9

Sprinkle the crepes with grated Parmesan and chopped parsley before serving.

Nutrition Facts

Serving size	(1436.1g)

Amount per serving	% Daily Value*
Calories	2505.9

Total Fat 123.0g	0%
Saturated Fat 49.4g	0%
Polyunsaturated Fat 5.4g
Cholesterol 928.9mg	0%
Sodium 3684.1mg	0%
Total Carbohydrate 117.0g	0%
Dietary Fiber 5.0g	0%
Total Sugars 18.7g
Protein 199.8g	0%

Vitamin D 222.9IU	0%
Calcium 1253.8mg	0%
Iron 13.3mg	0%
Potassium 1193.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 33.7%

Carbs: 19.7%