Chicken Saltimbocca

Italian Chicken Recipe by Gino D'Acampo

Imagine the sweetness of the Marsala wine and the slight saltiness of the Parma ham, along with tender chicken fillets. 

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

The sauce for saltimbocca is so simple to make, and cheesy mash goes perfectly - I can't imagine for one minute that Italian's would serve it with saltimbocca, but it is nice!

What is chicken saltimbocca?

What is chicken saltimbocca? Saltimbocca is an Italian term that means 'jumps in the mouth'. 

It is typically made with veal or chicken fillets wrapped in prosciutto (Parma ham) slices and sage leaves and cooked until golden.

Ingredients 

• 2 chicken breast fillets - skinless

• 2 slices of Parma ham

• 2 tablespoons of olive oil

• 50g salted butter

• 6 small sage leaves

• a handful of freshly chopped flat leaf parsley

• 100ml Marsala wine

• salt and pepper to taste

Method

Put the chicken breasts on a chopping board and cover them with cling film. Using something flat and 'bashable' bash out until they are flattened. 

Don't go too mad; you don't want to tear them.

Season with a little salt and pepper. Place 3 sage leaves on each breast and lay a piece of Parma ham on top. Secure with a wooden skewer.

In a large frying pan, heat the oil and half of the butter on a medium heat. Once it's nice and hot, place the chicken in the pan, ham side down. 

Cook for 2 minutes until browned. Turn and cook for a further 3 minutes until just cooked through.

When that's done, remove and put the chicken onto a plate and cover with foil.

Pour the Marsala wine into the hot frying pan and with the help of a wooden spoon, start to deglaze by scraping up the lovely gooey bits on the bottom. 

Over a high heat, simmer for 2 minutes until slightly reduced.

Stir in the remaining butter, then season with salt and pepper. Return the chicken and any juice to the pan, and throw in the chopped parsley.

Spoon over the sauce and cook for just one minute. Remove the pan from the heat remove the skewer from the chicken and serve immediately.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

chicken saltimbocca Gino D'Acampo, recipe for saltimbocca,

dinner, main

Italian

Yield: 2

Author: Jan Bennett

Chicken Saltimbocca - Gino D'Acampo

Delicious and easy - Chicken Saltimbocca is perfect for serving at a dinner party.

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• 2 chicken breast fillets - skinless
• 2 slices of Parma ham
• 2 tablespoons of olive oil
• 50g salted butter
• 6 small sage leaves
• a handful of freshly chopped flat leaf parsley
• 100ml Marsala wine
• salt and pepper to taste

Instructions

1. Put the chicken breasts on a chopping board and cover them with cling film. Using something flat and 'bashable' bash out until they are flattened. Don't go too mad; you don't want to tear them.
2. Season with a little salt and pepper. Place 3 sage leaves on each breast and lay a piece of Parma ham on top. Secure with a wooden skewer.
3. In a large frying pan, heat the oil and half of the butter on medium heat. Once it's nice and hot, place the chicken in the pan, ham side down. Cook for 2 minutes until browned. Then, turn and cook for a further 3 minutes until just cooked through.
4. Remove and put the chicken onto a plate cover it with foil and set aside.
5. Pour the Marsala wine into the hot frying pan and with the help of a wooden spoon, start to deglaze by scraping up the lovely gooey bits on the bottom.
6. Over a high heat, simmer for 2 minutes until slightly reduced.
7. Now, stir in the remaining butter, then season with salt and pepper. Return the chicken and any juice to the pan, and throw in the chopped parsley. Spoon over the sauce and cook for just one minute.
8. Remove the pan from the heat remove the skewer from the chicken and serve immediately.

https://www.aglugofoil.com/2009/07/chicken-saltimbocca.html

All rights reserved for A Glug of Oil

Did you make this recipe?

@aglugofoil #aglugofoil