Thursday, June 7, 2012

Chicken Saltimbocca (Chicken with Sage and Prosciutto)

After writing about Sage - how to grow it and all it's benefits - I have to also give you a way to use it in cooking, and today you are in for a treat.

Continuing on with my love of Italian cooking, here is yet another amazingly delicious dish.  With just a few simple ingredients it's hard to believe you can create something so stunning.  This dish is definitely worth serving to your guests, but personally I wouldn't keep it just for entertaining.  I make sure to eat this at least once a month, and in the summer when my sage bush has grown large and and is covered with leaves, I often have it once a week.  It's that good.

Serves 4

Ingredients :

-  8 chicken cutlets (breast slices, flattened until paper thin)
-  salt and pepper
-  8 large or 16 small fresh sage leaves (or 2 tablespoons of ground sage)
-  8 thin slices of prosciutto ham
-  3 tablespoons olive oil
-  2 plus 1 tablespoons butter
-  1/2 cup sherry or port wine

Directions :

-  Season each cutlet on both sides with salt and pepper. 

-  One each cutlet place a large sage leaf, then cover with a slice of prosciutto. Press the sage and the prosciutto against the cutlet to make them stick together.
- At this point, if you are making them ahead of time, you can cover with plastic wrap and refrigerate.  Remove 15 minutes before cooking.

-  Melt 2 tablespoons butter in a large frying pan and add the olive oil.  Add as many cutlets as will fit.  Cook for 2 minutes on each side.  (Cook the prociutto side first) Continue until all the cutlets have been cooked. If you are eating them immediately, keep in a warm oven until you have made the sauce.
-  After removing all the cutlets add the port or sherry.  Cook until the sauce is reduced by half, then turn off the heat and stir in the remaining tablespoon of butter until it is melted. 
-  Serve each person two cutlets covered with a little sauce. 

(will freeze)

The above photos are from  They have their own version of this recipe there as well if you want to check it out.

Note :  You will notice that some people put their sage leaves on top of the prociutto.  Done this way the sage leaves get crispy, but you also then need to use toothpicks to keep them in place.  I prefer doing it my way because it's less work and also I think the sage favour gets into the chicken better, but you could also try it the other way and see which you prefer.

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