Chicken Saltimbocca Italian Recipe Video

With Prosciutto, Sage, Garlic & White Wine Reduction Sauce

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Active/Total Time: 30 mins/45 minsServes: 2 to 3

The term Saltimbocca references a classic Italian recipe that literally means "jumps in the mouth." It's prepared with veal and uses both prosciutto and sage as a starting point. From there, countless embellishments and varieties have evolved as chefs see fit.

For this dish, we're swapping out veal for chicken and layering it with prosciutto, fresh sage leaves, and melted cambozola cheese. Layer each chicken piece prosciutto-side-down in the pan.

After the chicken is done, it's time to make a creamy white wine reduction sauce using chicken stock, leftover garlic, butter, and fresh squeezed lemon juice. Make sure to use unsalted butter for less sodium content and a more well-rounded taste.

Serve over Italian risotto or orzo pasta.

Ingredients
  • 3 oz cambozola cheese
  • 1 clove garlic
  • 3 slices prosciutto
  • 2 chicken breasts
  • 1/4 tsp freshly ground pepper (or to taste)
  • 3 large fresh sage leaves
  • 1 tsp olive oil
  • 4 Tbsp white wine
  • 3/4 cup chicken stock
  • 2 Tbsp cold Unsalted butter
  • salt and pepper - to taste
  • juice of half a lemon

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