Chicken Saltimbocca

The original meaning of Saltimbocca is jump into the mouth - it's so quick and easy to make that it literally jumps into your mouth in an instant!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 8 min Cook: 10 min

Ingredients

Chicken breast fillets 160-180g
Pepper a little
Parma ham slices 6
Sage leaves 7-8
Flour as required
Butter 2.5 tsp
White wine 100ml
Salt a pinch

Method

1
Cut the chicken into 6 pieces and tenderise to make 2mm thick. Season with pepper.
2
Put one leaf of sage on each chicken piece and cover with a slice of parma ham cut in two. Dredge with flour and shake off the excess.
3
Put 1 tsp butter in a large frying pan. Add the chicken and fry on medium heat for 3-4 minutes each side, then transfer to a serving dish.
4
In the same pan, add the remaining 1.5 tsp butter and pour in the white wine. Add the remaining sage leaves. Reduce the sauce and allow the alcohol to evaporate.
5
When it's reduced by half and has thickened, pour over the chicken and serve with some salad alongside.

Tips & Note

You don't need to season the chicken with salt at Step 1 as it will soon be wrapped with the salty parma ham.
If you don't like sage, you can use basil instead.

Chicken Saltimbocca

The original meaning of Saltimbocca is jump into the mouth - it's so quick and easy to make that it literally jumps into your mouth in an instant!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 8 min

Cook: 10 min

Ingredients

Chicken breast fillets 160-180g
Pepper a little
Parma ham slices 6
Sage leaves 7-8
Flour as required
Butter 2.5 tsp
White wine 100ml
Salt a pinch

Chicken Saltimbocca

Recipe ID :2050 Posted on 22 SEP 2016

Serves 2

Prep 8min
Cook 10min
views 11,072
printed 7

saved 0

The original meaning of Saltimbocca is jump into the mouth - it's so quick and easy to make that it literally jumps into your mouth in an instant!

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Ingredients

Print Ingredients Email Ingredients
160-180g
a little
6
7-8
as required
2.5 tsp
100ml
a pinch

Method

Prep
8min
Cook
10min
1
Cut the chicken into 6 pieces and tenderise to make 2mm thick. Season with pepper.
2
Put one leaf of sage on each chicken piece and cover with a slice of parma ham cut in two. Dredge with flour and shake off the excess.
3
Put 1 tsp butter in a large frying pan. Add the chicken and fry on medium heat for 3-4 minutes each side, then transfer to a serving dish.
4
In the same pan, add the remaining 1.5 tsp butter and pour in the white wine. Add the remaining sage leaves. Reduce the sauce and allow the alcohol to evaporate.
5
When it's reduced by half and has thickened, pour over the chicken and serve with some salad alongside.

Tips & Note

You don't need to season the chicken with salt at Step 1 as it will soon be wrapped with the salty parma ham.
If you don't like sage, you can use basil instead.

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Tobuchan
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