Chicken Saltimbocca

Saltimbocca literally means “jump in the mouth” ……and honestly, that’s exactly what it does. One bite and you’ll understand the name. It’s savory, aromatic, and completely irresistible.

Traditionally, saltimbocca is made with thin slices of veal topped with delicate prosciutto and fresh sage leaves, then quickly pan-seared until golden and flavorful. The combination is simple, but the magic happens in the skillet, where everything melds together into something far greater than the sum of its parts.

In my kitchen, I swap the veal for chicken, and I have to say, I don’t miss a thing. The chicken stays tender and juicy, and it soaks up all those delicious, savory flavors beautifully.

As for where saltimbocca actually comes from, that’s still up for debate. While many people associate it with Rome, some food historians believe it originated in Brescia and was later embraced by Roman cuisine in the 1800s. No matter where it began, one thing is certain: this classic Italian dish has earned its place on tables everywhere.

You will need:

2 large chicken breast sliced in half, pounded evenly thin

Flour

Sage leaves

4 slices of Prosciutto

1/2 stick butter

Olive oil

1/2 cup white wine

1/2 cup chicken broth

Salt and pepper to taste

Heat oven to 350. Dredge pounded chicken breasts  in flour on each side ( no egg wash needed). Place a large sage leaf or 2 small ones on top of each.  Then top each with prosciutto.  In a large frying pan, coat with olive oil until entire pan is covered ( about 1/2 inch). Gently place chicken (prosciutto side up) in hot oil.  As chicken cooks, take a large spoon and baste top of chicken with the hot oil.  After 5 minutes gently remove to a baking pan and place in oven.  Remove olive oil from pan, and add butter. Once butter is melted add a tbsp of leftover flour to create a roux.  When roux has a smooth, light brown consistency, add wine and broth. Salt and pepper to taste and stir until you have a thin gravy like consistency.    

Remove chicken from oven, plate, and drizzle sauce over the top.