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Chicken Saltimbocca

Chicken Saltimbocca


This tasty Italian chicken dish from Ricardo Larrivee is quick enough for a weeknight dinner and equally elegant for weekend company. 

Chickent Saltimbocca by Chef Ricardo Larrivee


1 lb (454g) small chicken cutlets
6 thin slices proscuitto, halved
12 sage leaves
1/4 cup (60 mL) olive oil
1/4 cup (60 mL) butter
2 green onions, chopped
2/3 cup (150 mL) Marsala or white wine
to taste salt and pepper


  1. Flatten the cutlets, if necessary. You will need 12 small cutlets. Slice if needed.
  2. Place a half slice of prosciutto and a sage leaf on each chicken cutlet. Secure with a toothpick.
  3. In a non-nonstick skillet, heat half the oil and butter. Brown 6 saltimbocca on all sides over medium heat until almost cooked.
  4. Add half the green onions and sauté for 1 minute. Increase the heat and deglaze with half the Marsala wine. Reduce for about 1 minute. Keep warm. Repeat with the remaining ingredients to cook the remaining 6 saltimbocca.
  5. You could serve the saltimbocca with pasta drizzled with olive oil flavoured with a dollop of pesto. Vegetables, slices of roasted eggplant or squash flans could well accompany this dish.

Just like port and Madeira, Marsala is one of the great fortified wines of the world. Fortification is used to stop the fermentation of wine by adding an alcohol. You can have Marsala as a dessert to dip biscotti or drink as an aperitif in place of port. The Saltimbocca is an Italian specialty, specifically Roman, which litreally means "to jump in the mouth". The classic version is a slice of prosciutto and a sage leaf attached to a veal cutlet with a toothpick. Here we do it with chicken cutlets. The assembly of the cutlets and toppings may vary. Thus, the meat is sometimes rolled around the garnish or served folded, giving it different names: rollatini, bauletti, involtini. The sage leaf can be replaced with basil or sorrel.

Yield: Serves 4


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