A delicious chicken dish your Nonna would be proud of
This dish holds a special place for me. It was one of the first dishes I made upon moving to Italy for a year, more than 10 years ago. It quickly became a staple in the tiny kitchen.
This dish holds a special place for me. It was one of the first dishes I made upon moving to Italy for a year, more than 10 years ago. I didn’t follow a recipe; instead, I found inspiration in the thin chicken fillets I spotted at the butcher’s, along with some prosciutto proudly displayed on top of the cabinet. Wrapping the chicken breasts in prosciutto felt like the obvious choice (Honestly, I’d be happy to wrap almost anything in prosciutto.) This dish quickly became a staple in my tiny kitchen.
My apartment shared a little balcony with my neighbours, an elderly couple named Maria and Luigi who embodied every stereotype of a nonna and nonno, with their animated conversations and expressive gestures. Luigi always insisted that I “mangiare, mangiare” (eat, eat). No one had ever told me that I needed to eat more. I loved him right away.
One evening, as I attempted to describe what I was cooking to Luigi in my basic Italian – chicken, prosciutto, sage, wine – Maria interjected with a smile, “Ah, saltimbocca di pollo.” Just like that, I realised I had unwittingly recreated a classic: chicken saltimbocca.
Traditionally, saltimbocca is made with veal, and as with many classic Italian dishes, it comes with its fair share of debate over its origins. The first written mention of saltimbocca dates to 1877, when Pellegrino Artusi – an Italian writer often hailed as the father of Italian cuisine – enjoyed the dish in a Roman trattoria, where he marvelled at its simplicity and deliciousness.
The term “saltimbocca” itself derives from “saltare in bocca”, which translates to “jump into the mouth.” And that’s precisely what this dish does, bursting with flavour from just a handful of ingredients. Try it with my spicy, garlicky Italian greens.
Chicken saltimbocca
The finishing touch here is white wine, which adds acidity and picks up all the sticky bits in the pan. You can swap the wine out for some chicken broth with a squeeze of lemon if you like.
Ingredients
- 2 single chicken breasts, skinless and boneless
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, grated
- Salt flakes and freshly ground black pepper
- 4-8 thin slices Prosciutto di Parma
- Plain flour, for dusting
- 60g butter
- 125ml (½ cup) dry white wine
- 16 sage leaves (½ bunch), leaves picked
Method
- Using a sharp knife, butterfly chicken breasts by slicing horizontally through the centre to create four thinner pieces. Alternatively, buy pre-sliced thin chicken fillets often labelled as “chicken breast schnitzels”. Place the breasts between two sheets of baking paper and gently pound them with a rolling pin or meat mallet to achieve an even thickness. Drizzle 1 tablespoon olive oil over the chicken with garlic, salt and pepper, give it toss around, ensuring each piece is well coated.
- Lay out your chicken breasts and top each fillet with 2 sage leaves. Wrap each breast with one or two pieces of prosciutto. I cover the top of the breast with prosciutto, then tuck the overhang underneath. Press the prosciutto down to help it stick to the chicken. Carefully dust chicken with flour and shake off excess.
- Place a large, deep frypan over medium to high heat. Add the remaining 1 tablespoon olive oil, along with 30g butter. When foaming, throw in 8 or so sage leaves and cook until crisp. Remove leaves and place on a paper towel while you get on with the chicken.
- Add two fillets, prosciutto-covered side down, to the pan and cook for 2-3 minutes, until prosciutto is starting to golden. Carefully turn the chicken over and cook for another 2 to 3 minutes, until the breast is cooked through. Transfer to a warm plate. Repeat with remaining chicken. Set chicken aside while you cook the sauce.
- Cook remaining butter, allowing it to brown and take on a nuttiness. When foaming and golden, pour in wine. Cook for about 2 minutes, or until slightly reduced. Place chicken on a plate, drizzle over the sauce, and top with crisp sage leaves. Serves 2