Chicken Saltimbocca & Grape Pan Sauce with Farro, Spinach & Delicata Squash
Premium

Chicken Saltimbocca & Grape Pan Sauce

with Farro, Spinach & Delicata Squash

45 MIN
+$6.50/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

SALTIMBOCCA
[saal·tim·bo·kuh] “jump in your mouth”
noun: A classic Italian dish made with veal or poultry, flavored with herbs and wrapped in prosciutto.

INGREDIENT IN FOCUS
Delicata squash is a rich, sweet variety that is prized (and named) for its thin, delicate skin, which is entirely edible.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Chicken Saltimbocca & Grape Pan Sauce with Farro, Spinach & Delicata Squash
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 6 oz Prosciutto
  • 1 cup Semi-Pearled Farro
  • 1 Delicata Squash
  • 4 oz Red Seedless Grapes
  • 5 oz Baby Spinach
  • 1 bunch Rosemary
  • 1 bunch Chives
  • 2 Tbsps Butter
  • ⅔ cup Chicken Bone Broth
  • ¼ cup Roasted Walnuts
  • 1 Shallot
  • ¼ cup Creamy Mustard Sauce
  • ⅔ cup All-Purpose Flour
  • 2 Tbsps Red Wine Vinegar
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Pick the rosemary leaves off the stems. Halve the grapes. Peel and thinly slice the shallot. Roughly chop the walnuts. Thinly slice the chives.

Roast the squash
2 Roast the squash

Place the squash pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook & finish the farro
3 Cook & finish the farro

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the spinach and creamy mustard sauce until combined and the spinach is wilted. Taste, then season with salt and pepper if desired. Cover to keep warm.   

Prepare the saltimbocca
4 Prepare the saltimbocca

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Separate the prosciutto (removing the plastic lining between the slices). Lay 1/4 of the prosciutto on a work surface, overlapping each slice by 1/2 inch. Top the center of the prepared prosciutto with 1/4 of the rosemary leaves. Place one piece of seasoned chicken on top of the rosemary. Fold the outsides of the prosciutto into the center of the chicken, pressing gently to seal. Repeat with the remaining prosciutto, rosemary leaves, and seasoned chicken.

Coat & cook the saltimbocca
5 Coat & cook the saltimbocca

Place the flour on a large plate. Evenly coat the saltimbocca in the flour (tapping off any excess). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated saltimbocca, sealed side down. Cook 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. Wipe out the pan.

*An instant-read thermometer should register 165°F.

Make the pan sauce & serve your dish
6 Make the pan sauce & serve your dish

In the same pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the halved grapes and sliced shallot. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as it may splatter). Cook, stirring frequently, or until the liquid has cooked off. Add the broth (carefully, as it may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is thickened. Turn off the heat. Halve the cooked saltimbocca lengthwise. Serve the halved saltimbocca topped with the pan sauce. Serve the finished farro topped with the roasted squash and chopped walnuts. Garnish with the sliced chives. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Pick the rosemary leaves off the stems. Halve the grapes. Peel and thinly slice the shallot. Roughly chop the walnuts. Thinly slice the chives.

2 Roast the squash

Place the squash pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the squash
Cook & finish the farro
3 Cook & finish the farro

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the spinach and creamy mustard sauce until combined and the spinach is wilted. Taste, then season with salt and pepper if desired. Cover to keep warm.   

4 Prepare the saltimbocca

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Separate the prosciutto (removing the plastic lining between the slices). Lay 1/4 of the prosciutto on a work surface, overlapping each slice by 1/2 inch. Top the center of the prepared prosciutto with 1/4 of the rosemary leaves. Place one piece of seasoned chicken on top of the rosemary. Fold the outsides of the prosciutto into the center of the chicken, pressing gently to seal. Repeat with the remaining prosciutto, rosemary leaves, and seasoned chicken.

Prepare the saltimbocca
Coat & cook the saltimbocca
5 Coat & cook the saltimbocca

Place the flour on a large plate. Evenly coat the saltimbocca in the flour (tapping off any excess). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated saltimbocca, sealed side down. Cook 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. Wipe out the pan.

*An instant-read thermometer should register 165°F.

6 Make the pan sauce & serve your dish

In the same pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the halved grapes and sliced shallot. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as it may splatter). Cook, stirring frequently, or until the liquid has cooked off. Add the broth (carefully, as it may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is thickened. Turn off the heat. Halve the cooked saltimbocca lengthwise. Serve the halved saltimbocca topped with the pan sauce. Serve the finished farro topped with the roasted squash and chopped walnuts. Garnish with the sliced chives. Enjoy!

Make the pan sauce & serve your dish
Browse Steps
1 of 6