Nutrition per portion
The name of this classic Italian recipe literally translates as ‘jump in the mouth’ and is a really great chicken recipe to try for either a quick week night dinner or even as a Valentine’s Day recipe if you want something you know is going to turn out right every time.
Usually Saltimbocca is usually made with veal, but this chicken version tastes just as great and makes it that fraction cheaper. Marinated in wine and lemon juice and topped with prosciutto and sage, this dish originated in the Northern Italian city Brescia.
This dish is really quick to throw together and takes no time at all to cook so it’s a great one to try on any occasion.
- 2 free-range chicken breasts, skin removed
- 2 sliced prosciutto
- small bunch sage leaves
- 25g butter
- 100ml (4fl oz) marsala wine
- squeeze lemon juice
Lay the chicken between two sheets of cling film, and using a rolling pin, bash it until it’s about 1cm (1/2in) thick. Wrap a prosciutto slice around each breast, securing with a cocktail stick on the bottom. Lay a sage leaf on top of each and secure with another cocktail stick. Season the breasts but bear in mind the ham is quite salty.
Heat a frying pan and melt half the butter with a glug of oil to stop it burning. When sizzling, add the chicken to the pan sage side down and fry for 2 minutes, before flipping and frying for a minute more. Add the marsala to the pan, bubble quickly and allow to reduce by about 1/3, before stirring through the remaining butter, and serving immediately with steamed potatoes and green veg.