You’ll love this version of Chicken Saltimbocca with the flavors of crispy prosciutto wrapped chicken cutlets and a white wine date sauce to pour on top! A slightly sweet and salty dish that is sure to make your taste bud sing, with the ease of using the Instant Pot. Paleo with a Whole30 modification!
Where should we start with this one? I quite honestly didn’t know what Chicken Saltimbocca meant until I had to google it. All I know is that in several trips to Italy, this is a meal I loved to order!
So did you have to google “Chicken Saltimbocca”? I did and read that it meant, “to jump in the mouth with flavor”. Let me tell you guys, this is exactly what this recipe does!!
My latest cookbook, The Big Book of Instant Pot Recipes, is now up for pre-order and is set to publish on September 24th! This book is filled with 240 recipes all made in the Instant Pot, and a collaboration of 4 authors.
One of the recipes in the book is a Chicken Saltimbocca with dates! Not my recipe, but I wanted to try it because it’s one of my favorite Italian dishes. I loved the idea of adding dates to give a little more sweetness to the salty prosciutto component.
I made a few modifications, like using white wine only in place of chicken broth. Also adding in dijon mustard for some extra tang.
The result: Absolutely amazing!!!
The dates added such a nice touch in sweetening the sauce; I loved it so much that I found myself licking my plate clean! I also added in some arrowroot to thicken the sauce, and give it more a gravy texture.
Fresh basil also paired nicely with the chicken, but thyme or sage is also a great idea! Finally, serve over spaghetti squash (my personal choice), pasta (my kids choice), or rice for a complete dinner.
Enjoy you guys!!
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Instant Pot Chicken Saltimbocca
Ingredients
- 4 chicken breast cutlets
- 4 slices prosciutto
- salt and pepper
- 2 tbsp avocado oil divided
- 3 cloves garlic minced
- 1 shallot diced
- 1 cup dry white wine*
- 2 tsp dijon mustard
- 1/2 cup chopped and pitted dates
- 1 tbsp arrowroot starch
- Fresh basil or thyme to serve
Instructions
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Prepare your chicken by sprinkling salt and pepper on each cutlet. Wrap each cutlet with one slice of prosciutto.
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Select the saute function on the Instant Pot. After 2-3 minutes and once the pan is hot, coat the pan with 1 tbsp oil. Place each cutlet in the pot, and cook for 2-3 minutes per side or until each cutlet is slightly crispy. Set aside.
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Add the remaining tbsp of oil, the saute the garlic and shallot for 1-2 minutes. Select cancel on the Instant Pot.
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Pour in the wine and deglaze the bottom of the pot by scraping the browned bits with a spatula (this helps to prevent burning later). Stir in dijon mustard, and place the dates in the pot. Nestle the chicken on top of the dates. Secure the lid on the IP.
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Select manual or high pressure, and cook on high pressure for 5 minutes. Use a quick release when cook time is complete. Release all steam before opening the lid.
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Remove the chicken to a plate. Select cancel, then saute. Stir the arrowroot with 1 tbsp of water, and transfer to the wine sauce. Cook for another 2-3 minutes, or until the sauce thickens.
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Serve hot by pouring sauce over each cutlet and topping with fresh herb of choice. Salt and pepper to taste.
Recipe Notes
*Use a dry white wine like chardonnay or sauvignon blanc. For a Whole30 variation, use 1 cup chicken broth and 3 tbsp of white wine vinegar.
Hi, you mention, in the title, that this can be done in the slow cooker. What are the cooking instructions for that method? Sometimes it’s nice to do all the prep work early and get it in the slow cooker and not have to wait on my Instant Pot to do it’s thing. I have an 8qt and it takes awhile to get up to pressure, then cook then release etc. Doesn’t really save me time on a super busy day/evening when I just need to unload and feed the family.
Hi Patricia, follow the same measurements with the IP. Sauté the chicken breast on the stovetop for 2 minutes per side, and transfer to the slow cooker with the sauce. Cook on low for 4 hours.