Chicken Saltimbocca alla Romana
Chicken Saltimbocca alla Romana is a delicious protein packed meal that comes together quickly and is bursting with flavor. This version uses chicken breast, prosciutto, sage leaves, Marsala wine, and butter (or your favorite non-dairy spread). The Marsala wine adds a full round flavor to the sauce, but any dry white wine will work for this dish. With just a handful of ingredients, you can whip up a meal that’s both impressive and delicious.
To begin, tenderize your chicken breasts by thinly slicing or gently pounding them until they’re quite thin. Feel free to place them between two pieces of wax paper or parchment paper if needed. Then, generously layer each breast with prosciutto and top it off with a sage leaf. Secure these three layers with a toothpick, and if you’re prepping in advance, simply refrigerate until you’re ready to cook.
When you are ready to cook the Chicken Saltimbocca, melt the butter (or your preferred non-dairy alternative) in a large frying pan. Gently sauté the prepared cutlets for 1-2 minutes per side. Make sure the prosciutto side is nice and crisp. Once cooked, transfer the cutlets to your serving plate, allowing them to rest while you prepare the sauce.
Deglaze the pan with the Marsala wine, scraping up any brown bits to maximize the flavor of the sauce. Whisk the sauce over a low heat for a few minutes until thickened. Pour the sauce over the cutlets and serve!
We recently traveled to Tuscany and made this dish in a wonderful cooking class just outside of Montalcino. Instead of chicken we used beef, and it was spectacular. Feel free to experiment with other meats, such as pork or veal as well. Check out the photos from our class!
During a recent spring meal, we paired our Chicken Saltimbocca with a vibrant Spring Asparagus and Pea Risotto and a big, colorful salad. It could also be served over pasta or alongside roasted potatoes. Buon Appetito!
Chicken Saltimbocca
Equipment
- Fry pan
- toothpicks
Ingredients
- 8 chicken cutlets (from 4 chicken breasts) sliced breast in half and pound thin if needed
- 8 slices Prosciutto thinly sliced
- 8 Sage leaves
- 2-3 tbsp butter (or your favorite non-dairy spread)
- 3 tbsp Marsala wine (or white wine)
Instructions
- Place chicken between 2 sheets of plastic wrap or wax paper and pound chicken cutlets to around 1/4 inch thick.
- On top of each piece of chicken, layer a slice of prosciutto and a sage leaf. Make sure the prosciutto covers most of the chicken if possible. Secure the three together with a toothpick.
- Melt the butter or non-dairy spread in a frying pan on medium heat, then place the meat in the pan and turn it up to medium high to sear the meat until lightly browned. Pan's vary, so you just watch the temperature closely. Adjust the temperature as needed. Searing the meat takes about 1-2 minutes per side. You want the prosciutto to be a bit crispy. Take the meat out and place it on a platter.
- Deglaze the pan with the Marsala wine (or white wine if using). Loosen the crusty brown bits on the bottom of the pan with a wooden spoon if needed. Reduce the heat to low and whisk until the sauce thickens.
- Pour the sauce over the chicken and serve!