This Italian dish is traditionally made with veal, but I like it with chicken the best. Saltimbocca means “jump in the mouth” in Italian, and I think you’ll agree when you make this recipe. The salty prosciutto and fresh sage add so much flavor to the chicken, and the sauce is so good you might be tempted to eat it before you serve it on the chicken!
4 chicken breast halves, boneless and skinless
8 fresh sage leaves
4 thin slices of prosciutto, cut in half
4 thin mozzarella cheese slices
1 tsp. olive oil
ground black pepper
1 tbsp. olive oil 1 cup hot chicken stock
2 cups sliced mushrooms 1 tbsp. cornstarch
1 tsp. chopped garlic 1 tbsp. cold water
6 finely chopped sage 1 tbsp. butter
1 tbsp. chopped parsley
Method: Cut each chicken breast in half, for 8 total pieces. Cover with plastic wrap and pound until almost 1/4”thick. Top each breast with a sage leaf and cover with a prosciutto half. Re-cover with plastic and pound to 1/4”. Sprinkle chicken side with pepper.
Preheat oven to 350 degrees. Heat a large skillet over medium-high heat. When hot, add 1 tsp. of olive oil and add 4 chicken pieces, prosciutto side down. Cook about 2 minutes and turn over. Remove chicken to a sheet pan (prosciutto side up) and repeat with the remaining 4 pieces of chicken. Place the cheese slices over each chicken breast and put in the oven for 3-4 minutes or until done. Meanwhile, prepare the sauce
Sauce: In the same skillet you cooked the chicken, heat 1 tbsp. of olive oil over medium-high heat. Stir in the mushrooms and 1 tsp. of garlic. Cook 2 minutes. Stir in the chopped sage and pour in the hot chicken stock. Simmer uncovered about 4 minutes. Stir the cornstarch and cold water together and add to the sauce to thicken. Remove sauce from heat and whisk in butter and parsley. Serve over warm chicken.