Chicken Saltimbocca

 

Prosciutto, slices of Gruyère, and fresh sage leaves are enveloped in chicken breasts, then cooked in Marsala wine. A really quick dish to prepare that is irresistible.

 

Chicken Saltimbocca
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 4 chicken breasts, skinned
  • salt and freshly ground black pepper
  • 4 slices prosciutto
  • 85g (3 oz) Gruyère cheese, thinly sliced
  • 12 fresh sage leaves, roughly chopped
  • 2 tbsp flour
  • 2 tbsp olive oil
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 120ml (4 fl oz) Marsala (½ cup)

  • To serve
  • Mashed potato or polenta go well with this dish to help soak up the delicious sauce.


  1. Method
  2. Using a rolling pin, first flatten each piece of chicken between two sheets of cling film/wrap. Then pat dry and season.

  3. Now lay a slice of prosciutto on each chicken breast, cover with the Gruyère and scatter over the sage leaves. Fold in half lengthways and coat in the flour.

  4. Heat the oil in a frying pan/skillet and cook the chicken over a medium heat for 2–3 minutes on each side until golden brown.

  5. Now add the Marsala, cover the pan and gently simmer for about 5 minutes, until the chicken is cooked through.

  6. Remove the chicken from the pan and keep warm in the oven.

  7. Increase the heat and reduce the liquid by half.

  8. Pour the sauce over the chicken and serve.

 

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