Authentic home cooking from Italy, with US measurements. 
Chicken Saltimbocca
Chicken saltimbocca is inspired by the classic Roman dish, saltimbocca alla romana. The traditional recipe uses veal, but this version is perfect for a quick and tasty dinner. It's easy to make, and I like to add extra fresh herbs to the pan sauce, such as thyme, but you can customize it to your taste. I recommend using mild prosciutto, as a saltier one can make the dish too salty when cooked.
Chicken Saltimbocca
Chicken saltimbocca is inspired by the classic Roman dish, saltimbocca alla romana. The traditional recipe uses veal, but this version is perfect for a quick and tasty dinner. It's easy to make, and I like to add extra fresh herbs to the pan sauce, such as thyme, but you can customize it to your taste. I recommend using mild prosciutto, as a saltier one can make the dish too salty when cooked.
Open in Cookpad AppSteps
- 1
Pound the chicken breast slices if they are thick, so they are thin and even.
- 2
Lightly coat the chicken slices with flour and set aside.
- 3
Place a slice of prosciutto on each piece of chicken, trimming if needed so it fits. Put a sage leaf on top of each, then secure everything with a toothpick.
- 4
Melt the butter in a large skillet over medium heat. When the butter is hot and foamy, add the chicken saltimbocca and quickly brown on both sides.
- 5
Once lightly browned, turn the pieces so the prosciutto side is facing up. Pour in the wine and let it cook for a few seconds to evaporate. Lower the heat and continue cooking on low.
- 6
When the wine has reduced a bit, season with salt and pepper. Continue cooking until the chicken is well browned and the wine has reduced to a creamy sauce.
- 7
Serve hot with your favorite side dish.
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