Saltimbocca alla Romana

Total Time:
35 min
10 min
10 min
15 min

4 servings

  • 4 boneless, skinless chicken breasts
  • 4 sage leaves, fully grown
  • 4 slices prociutto ham
  • 2 tablespoons butter
  • Salt and freshly ground black pepper
  • 1/4 cup dry white wine
  • Carefully flatten the breasts with the smooth side of a meat mallet, in between 2 pieces of plastic wrap. Place 1 sage leaf and 1 slice of prosciutto on each chicken breast and spear them onto the breast with a wooden toothpick. In a large frying pan, melt 1 tablespoon of butter. Add the breasts and pan-fry 2 to 3 minutes on each side. Lightly season the breasts with salt and pepper. Remove breasts from pan and keep warm.

  • Dilute the pan juices with 1/4 cup white wine and bring to a rapid boil. With a heat resistant whisk, dissolve 1 tablespoon of butter into the sauce. Season with salt and pepper and return the breast to the pan and heat them up quickly.

  • Serve on a preheated platter and drizzle with the pan juices.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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