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Chicken Saltimbocca

Introduction & method

The original version of this recipe comes from the Romana region of Italy and is made from veal. This chicken version is easier and cheaper and just as delicious. The name literally means 'jump in the mouth'.

 Chicken Saltimbocca Recipe

Prep the Chicken


Remove the skin from the chicken breasts if this has not already been done, and trim off any fat. Slice the breasts in half horizontally. Cover them with plastic film and bash them a bit with a meat mallet, rolling pin or the bottom of a saucepan. Remove the film and place one or two fresh sage leaves on each piece of chicken. Cover the top of the chicken with a slice of prosciutto. On a large plate mix together a few tablespoons of flour with a good amount of ground black pepper. Dredge each piece of chicken in this mixture and shake off any excess.

Cook the Chicken


In a large frying pan, heat 1 tbsp olive oil and 1 tbsp butter. Add the chicken breasts and cook for 3 minutes. You might need to do this in batches depending on the size of your pan. Turn the chicken and cook for one minute more. Remove from the pan and place on a warm plate.

Make the Sauce


Melt the remaining butter into the pan, pour in the wine and cook out on high heat until it is reduced by half. Then add the stock and continue cooking until that is reduced by half. Add the chicken back in, prosciutto-side up. Cook for a further 2 minutes, season with salt and pepper if needed, then serve with sauce dribbled on top.

 


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Chicken Saltimbocca on YouTube.

 
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Ingredients & Info



 2 skinless chicken breasts
 4 slices prosciutto
 8 fresh sage leaves
 4 tbsp unsalted butter
 2 tbsp plain flour
 1 glass dry white wine
 250 ml chicken stock
  salt and pepper to taste

UNITS:
Metric
US Customary/Imperial

Serves 2 -4
Prep time: 10 minutes.
Cooking time: 10 minutes.
Total time: 20 minutes.