Chicken saltimbocca (saltimbocca di pollo) is chicken with prosciutto and sage, pan fried in a simple wine and butter sauce. This Italian dish is loaded with flavour and quick to make.
For best results, always weigh ingredients where a weight is provided
Equipment
Large non stick frying pan / skillet
Instructions
Slice each chicken breast into two pieces, cutting horizontally through their thickness - this will give you two thinner chicken breasts, known as chicken cutlets. See all the tips here.
Give the chicken a gentle pound between sheets of plastic wrap, focusing on the thicker end, until 6mm/¼ inch thick. Season both sides of each piece using the salt and pepper.
Lay a slice of prosciutto over the top of each chicken cutlet then lay 2 sage leaves on an angle over each one, using a toothpick to secure each sage leaf in place. Slice the cutlets in half so you have 2 pieces from each cutlet (you’ll end up with 8 pieces in total).
Heat 1 tablespoon oil in a non-stick skillet over medium high heat. Cook the chicken (in 2-3 batches, don’t overcrowd the pan) until golden each side and just cooked through (about 3 mins each side). Set aside on a warmed plate covered with foil. Add the remaining oil only if required to cook the remaining chicken.
Add the butter to the pan until melted. As it melts, move it around with a wooden spatula to loosen any nice browned chicken fond off the bottom of the pan.
Add the flour and whisk to combine. Cook for 1 minute, stirring regularly.
Add the wine bring it to a simmer. Stir it regularly and let it reduce for 1 minutes. This will cook off the alcohol at the same time.
Add the chicken stock and stir it in well. Bring to a simmer to reduce and thicken so that it coats a spoon.
Add the chicken back to the sauce, along with its resting juices, to make sure it’s nice and hot. Taste the sauce and add salt if required. Serve.
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Notes
Veal is the traditional meat used for saltimbocca alla Romana. Pork also tastes great. You can swap the chicken for either with no other changes, making sure whatever meat you use is pounded thinly.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.