As many of you might already know, “saltimbocca” means, ”jumps in the mouth,” and there really is no better way to describe what happens when you take a bite of this amazing Italian classic. Although, to do the “classic” version we’d have to use veal, which is not easy to find, and also adds certain karmic considerations to the production. But after much testing, I’ve concluded that chicken breast is a great substitute, and regardless of what you use, the one-two punch of fresh sage leaves and pan-fried prosciutto creates a dish that truly lives up to its name.
As I mentioned in the video, some cooks like the sage under the ham, while others prefer to crisp it up on the outside, which I admit looks very enticing, but the sage flavor is quite different using that method. So, if you’re new to the saltimbocca game, I suggest you try both versions. And yes, you’re allowed to do sage under and on top if that’s what you're into. Regardless of where your sage ends up, this dish is world famous for a reason, and I really do hope you give it a try soon. Enjoy!
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Ingredients
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2 skinless, boneless chicken breasts
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salt and freshly ground black pepper to taste
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4 to 8 sage leaves, or as needed
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3 thin slices prosciutto
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2 tablespoons olive oil
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2 tablespoons Marsala wine or white wine
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1/2 lemon, juiced
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1/3 cup chicken broth
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2 tablespoons cold unsalted butter
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2 lemon wedges (optional)
Directions
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Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 3/8-inch thickness. Season lightly with salt and freshly ground black pepper.
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With the smoother side of chicken breasts facing up, lay 2 to 4 sage leaves on each breast; more sage leaves will give a stronger sage flavor. Then, cover breasts with a single layer of prosciutto, covering the sage underneath.
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Lay a piece of plastic wrap on top, and press down firmly to flatten. Refrigerate for about 30 minutes before cooking for best results.
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Heat olive oil in a nonstick skillet over medium-high heat. Place chicken, prosciutto-side down. in the pan, and sear until prosciutto is lightly browned, about 3 minutes. Turn chicken over, and cook until chicken is no longer pink at the center and juices run clear, about 3 minutes more. Exact time will depend on size and thickness of chicken breasts.
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Turn off heat, remove chicken to a plate, and cover loosely with foil.
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For the sauce, add Marsala, lemon juice, and chicken broth to the pan, along with any accumulated juices from the plate with chicken, and place back over medium-high heat. Boil until reduced by half, about 3 minutes. Reduce heat to low, and swirl in butter until it disappears.
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Spoon sauce generously over chicken saltimbocca and add a lemon wedge on the side.
John Mitzewich
Chef's Notes:
Sauce is optional, and chicken can be served with just the pan drippings spooned over the top.
Sage leaves can be placed on top of prosciutto, instead of underneath, for a different, milder flavor. Or, after chicken is cooked, the sage can simply be fried in the pan until crisp and used to top the plate.
Nutrition Facts (per serving)
| 468 | Calories |
| 31g | Fat |
| 5g | Carbs |
| 42g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 468 | |
| % Daily Value * | |
| Total Fat 31g | 39% |
| Saturated Fat 11g | 53% |
| Cholesterol 143mg | 48% |
| Sodium 980mg | 43% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 2% |
| Total Sugars 2g | |
| Protein 42g | 84% |
| Vitamin C 21mg | 23% |
| Calcium 37mg | 3% |
| Iron 2mg | 10% |
| Potassium 463mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
