Chicken Saltimbocca alla Romana

on April 3, 2016

Recipe by Chef Jacquie

4 Servings

4 Chicken cutlets
4 Sage leaves
4 Slices of Prosciutto di Parma
2 Tablespoons Olive Oil
1/2 Cup white wine
1/2 Cup chicken stock
2 Tablespoons of Butter
Salt and Pepper

Season chicken cutlets on both sides with salt and pepper.
Place a slice of Prosciutto of top of chicken and add a sage leaf (you can secure with a toothpick for easier cooking)
Heat a large frying pan over medium-high heat, add oil and place chicken in pan sage side down and cook for 2-3 minutes.
Turn chicken over and cook for another 1-2 minutes, until golden brown. Remove from pan and reserve, cover loosely with foil wrap.
Place pan back on the stove, add wine and deglaze, scraping all the bits from the bottom and sides of pan and reduce by half.
Add stock and reduce by half.
Remove pan from heat and swirl in butter until sauce becomes glossy.
Add the chicken back to the pan to warm up and serve immediately.

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