Servings: 4
No, saltimbocca is not the latest dance craze, it means “jump in the mouth” in Italian. Take one bite of this dish, and you’ll understand how it got its name. There are many iterations of this classic: some include veal or even turkey. In this version, chicken breasts are pounded to 1/2-inch thickness for quick cooking, and once cooked, they’re topped with crispy sage and strips of salty prosciutto.
Serve with Mashed Potatoes.
It was a night where neither my wife or I were motivated to cook something complex. This recipe had been on my radar for some time. I took the plunge and am glad I did. This is fantastic! I used about twice the prosciutto and sage, while only doing two chicken breasts. The sauce was just right for two breasts, not four. That said, I did reduce it longer than suggested to make it saucy. You could stop the reduction and add a thickener with good results. Overall? This one is going into my regular rotation!
Awesome , easy little recipe that is totally yummy
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review