AKA Chicken that “Jumps in your Mouth”. This is a twist on the classic Roman dish Veal Saltimbocca. Instead of veal, I’m using chicken for the same favoloso result. My favorite thing about this dish is the crispy sage against the salty prosciutto, which justifies its name!
Chicken SaltimboccaPrint This
- Flour, for dredging
- 4 8-ounce (225 g) chicken breasts
- 8 thin slices of prosciutto
- 8 large sage leaves
- 4 tbsp (56 ml) extra-virgin olive oil
- 1 1/4 cup (280 ml) of Marsala wine
- 2 tbsp (28 ml) butter
- Salt, QB
- Pepper, QB
- 1 bunch Italian parsley
Pour some flour onto a plate and season with salt and pepper.
With a meat tenderizer, pound the breasts until they’re about . thick, then cut them in half so you have 8 pieces. Season the chicken with salt and pepper and lay one slice of prosciutto and a sage leaf on each one. Secure the sage and prosciutto to the chicken by threading a toothpick through the layers. Dredge each piece in the seasoned flour to coat both sides, and shake off the excess.
Now the fun part. In a large pan over high heat, heat the oil until it starts to smoke. Add in the chicken and some extra sage leaves. Sautee until the chicken is golden on both sides and the sage leaves become crisp. Add in the Marsala and continue cooking over high heat until it reduces by half. Remove the chicken and the crisped sage leaves to a plate. Add the parsley to the frying pan and whisk in the butter and cook for a minute. To serve, plate the chicken, add a few crispy sage leaves to each dish and finish with the sauce.