My classic chicken saltimbocca recipe: a traditional Italian recipe with prosciutto wrapped chicken in a light white wine sauce!
I was browsing the internet for a good Italian veal saltimbocca.
But then I suddenly realised that the answer is actually pretty simple: because why not prepare a delicious Italian classic with chicken instead of veal?
I also think that these turkey saltimbocca will look great on my (already packed) Christmas dinner table this year!
Saltimbocca with Chicken & Prosciutto
Let’s get cracking!
A quick look in my fridge told me that there was some lovely sliced prosciutto available. And then my little herb garden outside always provides me with a healthy bunch of fresh sage.
Well I guess that this honestly sounds like saltimbocca time!
So this time instead of the usual veal I used lightly pounded chicken fillets. My, what a great combination! And the subtle white wine sauce is also to die for. It gives the quickly seared prosciutto wrapped chicken just the hearty crispiness that it needs.
If you think that the chicken fillets that you bought are too thick, you can cover them with a piece of cling film. And then lightly pound them with a meat mallet until you get to the right thickness that you are looking for.
I sometimes see recipes asking to lightly flour the prepared saltimbocca parcels right before serving. Well I guess that it makes them a little crunchier and that the flour kind of thickens the sauce a little as well.
I prefer them without the flour though but do as you please.
Side Dishes for Saltimbocca
Saltimboca literally means ‘jumps in the mouth’ which says enough already I think. There’s nothing difficult about it. It’s just a wonderful example of Italy’s purest cuisine.
Gather your beloved ones around the table and let the Italian wine flow!
Chicken saltimbocca: a traditional Italian recipe with prosciutto wrapped chicken in a light white wine sauce!
- 4 chicken fillets
- 4 slices prosciutto
- ⅓ cup dry white wine (80 ml)
- 4 fresh sage leaves
- 3 tbsp olive oil
- Make the chicken fillets a little thinner if you find them too thick. Just cover the fillets with a piece of cling film and then pound them lightly with a meat mallet until they are thin. Place a sage leaf on top of each fillet and season with a little sprinkle of pepper and salt.
Wrap the chicken in a slice of prosciutto. Then secure the saltimbocca parcel with a toothpick.
- Pour the olive oil in a heavy skillet and place it over medium-high heat. Once the oil is hot, add the wrapped chicken parcels.
- Fry them on both sides for a couple of minutes until browned.
- Then pour in the white wine.
Cover the pan, turn the heat lower and leave the saltimbocca to simmer in the wine for about 4 minutes. Then check the seasoning and add extra pepper or salt to taste. Transfer the saltimbocca onto plates and serve with mashed potatoes or cooked pasta.