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Chicken Saltimbocca

"Saltimbocca": jump in the mouth. Typically made with veal or chicken cutlets.

After working in restaurants I have walked away with plenty of techniques and recipes, but this one is one of my favorites. Saltimbocca is a veal or chicken cutlet wrapped in prosciutto and it's wonderful.

I still remember the first time I tasted this dish. The prosciutto adds that wonderful salty, slightly smoky flavor you often find in with bacon (which makes sense right?), but the sage provides the herbal aromatic that makes this absolutely delicious.


4 Chicken Cutlets, thinly sliced, boneless & skinless

4-8 thin slices of prosciutto

8-12 Sage leaves (if using ground sage, please see note*)

White Wine (may sub for fresh lemon juice)

Chicken Stock

2 Garlic Cloves (optional, see notes*)

Extra Virgin Olive Oil


S/P to taste


  1. Prep chicken. If you haven't purchased already thinly sliced chicken you will need to pound your chicken. Salt and Pepper, to you taste. Place 2-3 sage leaves on skin side of chicken and wrap with 1-2 thin prosciutto slices. *if you are using ground sage, mix a tsp of ground sage with 1 crushed garlic clove until you have a paste, per chicken piece. Spread along the skin side of the chicken with the paste before wrapping with prosciutto.

  2. Place chicken, presentation side down, in a liberally oiled & buttered saute pan. You are not frying the chicken, but the thin prosciutto can stick to the pan so the oil will help.

  3. Saute chicken for about 2 minutes on each side, until golden brown, on med-high heat.

  4. To make sauce, pour wine (or lemon juice if you don't have wine-this is not a standard swap, but it really does work in this recipe) and a little chicken broth in pan to de-glaze the pan of all the delicious bits on the bottom of the pan. (*I sometimes will take the two garlic cloves and let them cook in the sauce, smashing and combining as needed)

  5. Remove chicken from pan and finish making the sauce. Add a few teaspoons of chicken broth in a bowl with equal parts cornstarch to make a slurry. Then pour slurry into pan, combine to finish sauce. Add more chicken broth if needed.

  6. Replace the chicken and let cook for a few more minutes, on low heat in the sauce.

  7. This pairs perfectly with rice, potatoes or vegetables.

Enjoy. And if you try this recipe please let me know how it worked out for you!

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