Chicken Saltimbocca
A simple recipe with a loaded with flavor. Chicken (pounded thin), prosciutto, and sage are layered and sautéed in a Marsala wine sauce. This main course can be prepped in advance and cooked off just before serving. This recipe uses 4 chicken breasts and makes 8 pieces of Saltimbocca. Serves 4 people (2 pieces each) or 8 people if serving with alongside other hearty sides. Adapted from a recipe by Rafaella Cova
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!