Here’s a great recipe that’s easy enough for dinner any night of the week, and fancy enough that you’ll get rave reviews on a special occasion.
Saltimbocca is a traditional Roman dish featuring prosciutto wrapped around veal and sage leaves, cooked in butter and white wine. We’re using chicken as the main protein since it’s easier to find. “Saltimbocca” comes from the Italian phrase saltare in bocca, meaning “to jump into your mouth.” One bite and you’ll know why.
Ingredients
- 4 skinless, boneless chicken breast halves, butterflied and lightly pounded – about 6 oz each
- 8 large sage leaves
- 4 thin slices prosciutto, cut in half lengthwise
- 1/3 cup all-purpose flour, for dusting
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter, divided
- ¼ cup dry white wine – like pinot grigio
- ¾ cup chicken stock
- 4 smashed cloves garlic
- 1 small shallot, minced
- Salt and pepper
- Fresh lemon slices for garnish
Directions
- Season chicken breast halves with a little salt and pepper (go easy – prosciutto will give the dish plenty of salt). Put two sages leaves on each one and carefully wrap prosciutto slices around, pressing as you go and using toothpicks to make sure the prosciutto stays in place.
- Place flour on a plate and dredge chicken. Set dredged chicken aside on another plate.
- In a large skillet over medium-high high heat, add olive oil and 2 Tbsp butter. Add two wrapped breasts, turning as prosciutto gets crispy. Cook until nearly cooked through, turning as prosciutto shrinks and gets crispy – about 4-6 minutes.
- Transfer chicken to a plate and repeat with remaining pieces.
- Pour off excess fat. Add garlic and shallot, cook 2 minutes. Add wine, deglazing pan by scraping off the bits. Reduce wine by half, about 2-3 minutes. Add stock and bring to a boil. Cook/reduce by half – about 3-4 minutes. Add in butter and stir/swirl to emulsify sauce. Remove garlic.
- Add chicken back to skillet and simmer over moderate heat until chicken is fully cooked through, about 2-3 minutes more or as needed to reach 165° internal temperature. Adjust salt and pepper. Transfer chicken to plates and pour sauce on and around before serving. Garnish with lemon slices and serve with your choice of side.