Chicken Saltimbocca Recipe
This is a version of Saltimbocca that is largely authentic, with some of the futzing reduced to make it possible to contemplate making this on a weeknight. If you want to be more authentic, you can use prosciutto instead of ham and 5 to 6 fresh sage leaves instead of the dried.
- 2 Chicken Breasts skinless, boneless
- 2 slices Ham
- 2 slices Gruyère Cheese sliced thinly
- ½ teaspoon Sage dried
- 1 tablespoon Flour
- 1 tablespoon Oil
- 1 tablespoon Butter
- ½ cup Sherry
- Put the chicken breasts between 2 pieces of plastic wrap or waxed paper, and use a rolling pin to flatten them somewhat, by virtue of rolling and a bit of pounding.
- Put the oil and butter in a frying pan, and start the frying pan heating over medium heat.
- Remove the plastic wrap from the chicken; discard it. Salt and pepper the two chicken pieces. Put on each a slice of ham and a slice of cheese, sprinkle ¼ teaspoon of the dried sage on each, then fold them over in half. Sprinkle the flour over the chicken pieces, lightly dusting each side (you may need to use more than just 1 tablespoon of flour.)
- Place in frying pan, and brown each side for 3 minutes. Then add the sherry, lower the heat a bit, and cover the pan. Cook for 5 to 10 minutes, or until the chicken is thoroughly cooked.
- Send to the table hot.
In North America, you can use Swiss cheese instead of Gruyère Cheese if you wish. You can use Marsala instead of sherry, though if your household doesn't have sherry to hand the chances don't look great for the Marsala, either.
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