Chicken Saltimbocca

Meaning ‘jump in the mouth’. This dish is packed with flavour and is perfect for a spring/ summer evening, accompanied by a mixture of chargrilled vegetables, just the way the Italians like to do it.
Prep Time 25 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 people


  • Large frying pan
  • Cocktail sticks


  • 4 Chicken Breasts
  • 8 Large fresh sage leaves
  • 8 slices Prosciutto/ Parma ham
  • 2 tbsp Unsalted butter
  • 3 tbsp Flour seasoned with a little salt and a good grind of black pepper
  • 125 ml Marsala or a glass of white wine
  • 1 Lemon
  • 1 handful Flat leaf parsley
  • 2 tbsp Olive Oil


  • Place the chicken breasts on a chopping board, butterfly the breast by slicing through the thickest part and opening up, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5mm thick, then discard the clingfilm.
  • Lay the prosciutto on the flattened chicken ensuring that each piece is neatly covered – lay some fresh sage leaves on top and secure with a cocktail stick.
  • Lightly dust both sides of the flattened chicken with the seasoned flour.
  • Heat a frying pan over a medium heat and add a glug of oil and some butter. Add 2 escallops to the pan and fry for about 2 minutes on each side, until golden brown.
  • When done, remove to a plate and cover with foil to keep warm. Fry the other escallops in the same way, then remove to the plate, cover with foil and set aside.
  • Put the pan back on the heat, add the marsala or wine and simmer for 1 minute to cook off the alcohol, add a squeeze of half a lemon depending on how sharp you like it, then add the butter to create a lovely tangy, glossy sauce. Sprinkle with chopped flat leaf parsley.
  • Serve the saltimbocca with a drizzle of sauce – (remember to remove the cocktail sticks), crispy roast potatoes & mixed chargrilled veg.
Keyword chicken, healthy, lemon, parma ham, spring, summer