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Chicken "Saltimbocca": Saltimbocca di Pollo Recipe

Chicken "Saltimbocca": Saltimbocca di Pollo

Mario Batali

Recipe copyright 2000, Mario Batali. All Rights Reserved.

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

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  • on March 08, 2012

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    This was so good! I added baby leaf spinach between each breast and I also added some with the chicken stock/marsala and it was a nice tough to the dish. I liked the sage, but it was a lot of work and I think it would taste great without it as well. Next time I am going to ommit the sage and just use spinach instead.

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  • on February 20, 2012

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    I love this in the Marsala. So good. The fried sage was a nice special touch I thought but everyone hardly noticed because they were so happily devouring the dish. Served with a simple salad with a great Balsamic vinaigrette and some roasted rosemary garlic celebration potatoes. Plus I got to introduce my friends to the Negroni cocktail with a bruschetta app? Let's just say it was a perfect meal for a special day.

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  • on February 19, 2012

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    Delicious and very easy to make. This was one of the best dishes I've had. We omitted the sage and it was still unbelievable!

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  • on February 16, 2012

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    Fantastic! Mario has outdone himself again! I did skip the fried sage part, adds a lot of extra work and expense. Wouldn't change a thing. Being a purist, I just couldn't add cheese. Recommend serving with oven roasted potatoes, which go great with the sauce.

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  • on January 24, 2012

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    Very tasty! Be careful about using added salt, the ham makes it salty. I also used button mushrooms and they worked just fine!

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  • on November 02, 2011

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    Fantastic!! I am from Spain and I love Iberian Ham. Here in USA is very dificult to find it but I do it in mariscoiberico.es/iberian-ham directly from Spain, best quality and at the same price that you pay in Spain!! Wonderfull"


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  • on April 18, 2011

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    Very good dish. I halved the recipe as far as the meat goes because it was just my wife and me, but I left the sauce the same. I think it may have been too little sauce otherwise. I'm normally not a mushroom fan, but the oyster mushrooms were terrific with the shallots and the sauce. Overall, it was delicious, and I made a side of bow-tie pasta to go with it.

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  • on June 05, 2010

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    Easy to make and wonderful flavor. I recommend adding any cheese you want on top...it keeps the meal lighter. I also served it with quick boil pasta and doubled the sauce as per other users. Will make again for sure.

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  • on May 27, 2010

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    But can't wait. Sounds delicious and simple. Love the simplicity of Batali. Bought 1/2 of de Parma yesterday and now I know why. I may try a small amount of fresh grated parm over finished chicken. Can't wait to taste and review!

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  • on May 02, 2010

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    The sage garnish was a lovely and delicious touch. I had the oil too hot at first and it splattered dramatically. Turned it down and we were in business - couldn't have been simpler. I used one chicken breast for two people and cut it into two before stuffing and cooking. I asked the butcher to pound it for me and it was about 1/2 inch instead of 1/4 so cooked a bit longer. Added a bit more marsala due to the longer cooking time. Didn't add any cheese and didn't miss it. It was a beautiful and delicious dinner. I served it with risotto cakes and grilled endive salad with orange hazelnut vinaigrette.

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