Saltimbocca is an Italian word meaning "jump in the mouth" and is the name of a Roman dish classically made with veal, prosciutto, and sage. It's also sometimes made with chicken or pork and cheese is a frequent addition. I've had it a few times made with either chicken or veal and although it was good, I can't say it jumped in my mouth. So I set out to create my own version. This recipe does a little skip, hop, and jump with each bite. (Larger image.) Serves 2.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 2 boneless, skinless chicken breasts; pounded to 1/2 inch thickness
- 1/2 cup white wine (Pinot Grigio, Pinot Gris, or Sauvigno Blanc recommended)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 sprig fresh sage; crushed
- 4 teaspoons olive oil
- 1/3 cup flour
- 4 teaspoons minced fresh sage plus additional sage leaves for garnish
- 4 slices prosciutto (should be available in the deli section of your supermarket, have sliced very thin)
- 2 slices provolone
- 1/8 teaspoon anchovy paste
- 1 tablespoon butter
1. Place wine, sage sprig, and chicken breasts in a ziplock bag and marinate for 4 hours, turning occasionally.
2. Heat oven to 375F.
3. Heat oil in a sauté pan over medium-high heat. Briefly cook prosciutto, about 5 seconds per side.
4. Remove chicken from bag, pat dry, and season with salt and pepper.
5. Dredge chicken in flour, shaking off excess, and then brown both sides in the sauté pan. Set sauté pan aside but don't clean.
6. Place chicken breasts on a foil-lined baking sheet and cook in the oven for about 15 minutes.
7. Sprinkle each breast with minced sage, add two slices of prosciutto, and a slice of cheese. Cook for another 5 minutes until cheese melts.
8. In the meantime, add the wine marinade to the skillet, discarding the sage and reduce by 1/2. Stir in anchovy paste and lemon juice. Remove from heat and stir in butter.
9. Plate the breasts and drizzle each with sauce.