Chicken Saltimbocca

chicken saltimbocca

Yes, a chicken dish on my blog. It’s been a while… mainly because I stopped eating meat in Spring 2013, and to be honest, my meat dishes are usually homely, non-photogenic dishes that are nothing to write home about.

I wanted to make something special for dinner for New Year’s Eve. I had prawns with lemon/olive oil pasta, and A requested chicken saltimbocca. Before I met A, I only had a vague idea of what saltimbocca was, but he ordered it a few times at the Italian restaurant. I know, it’s traditionally made with veal, but there’s no way A will ever eat veal, nor would I want to cook with it…

Chicken breasts in the USA (even organic ones) seem to be the size of something you’d see in a science fiction movie, that is, they are super-large. I sliced one breast into two horizontally, before pounding the crap out of it, but I could have easily sliced it three times. So, chicken is wrapped with fresh sage leaves and prosciutto, pan-fried and then serve with a Marsala sauce. Whether or not the sauce is traditional, I don’t know. But that’s how I made it, and it was a great success. It was served with A’s “famous” mashed potatoes and a side of green beans (should have been asparagus, but oh well). You can thank me for my artistic prowess in imitating dishing up the food like a dinner lady…. you’re welcome.

This dish pretty quick to make, and is special enough to serve for dinner on date night, and simple enough to serve on a weeknight.

serves 1

  • 1 medium chicken breast (about 150 g/5.25 oz), sliced horizontally into two, each piece pounded to ~7 mm (1/8 inch) thick
  • 4-6 fresh sage leaves
  • 2 slices prosciutto
  • 2 teaspoons plain (all-purpose flour), seasoned with salt and pepper
  • 1 teaspoon coconut oil for frying
  • 4 tablespoons (1/4 c) sweet Marsala wine
  • 4 tablespoons (1/4 c) chicken stock
  • 5 g (1 teaspoon) butter


1. Arrange 2-3 leaves of sage onto each piece of chicken, and then lay prosciutto on top. Pin everything in place with cocktail sticks.

2. Lightly coat each piece of chicken in the seasoned flour. Set aside.

3. Heat the coconut oil in a frying pan until hot. Pan fry the chicken for about 1 minute per side, or until no longer opaque, set aside on a plate.

4. Add Marsala to the pan and stir for a few seconds before adding the chicken stock. Let bubble for about 1 minute or until slightly thickened, then add the butter and stir quickly to incorporate.

5. Add the chicken back into the pan to coat in the sauce before dishing up. Enjoy!


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