how to make GREAT CHICKEN SALTIMBOCCA...both ways (saltimbocca alla romana)

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol, and vinegar is a budget-friendly substitute.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino is often less expensive.

Cut chicken breasts into thin, even pieces using a sharp fillet knife.

Cover the chicken with plastic wrap and gently pound with a meat mallet to flatten them evenly.

Season the chicken lightly with salt, keeping in mind the saltiness of the prosciutto.

For three pieces, place sage leaves directly on the chicken, then layer prosciutto on top.

Roll up the remaining three pieces of chicken with sage and prosciutto inside, securing them with two toothpicks each.

Dredge the chicken pieces in about 1 cup of flour mixed with salt.

Slice a couple of cloves of garlic for the sauce.

Heat a large pan over medium-high heat and add olive oil and butter.

Crisp fresh sage leaves in the pan until they turn dark green, then remove them.

Cook the flat chicken pieces prosciutto side down until lightly crisp, then flip and cook the other side for 1-2 minutes before removing to rest.

Brown the rolled chicken pieces on all sides, then remove them from the pan without cooking them all the way through.

Drain excess fat from the pan, add a small nub of butter, and sauté the garlic until slightly browned.

Add about 1 cup of marsala wine to the pan and reduce until syrupy.

Add homemade stock to the pan, then return the rolled chicken pieces to cook through in the sauce.

Reduce the sauce by 80-90% until thick and sticky, then finish with a couple tablespoons of cold butter for gloss.

Taste and adjust seasoning, ensuring the chicken is fully cooked before removing from the pan.

Finish with a squeeze of lemon juice before plating.

Spoon sauce onto the plate, place chicken pieces on top, and garnish with crispy sage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens