The name of this dish comes from the Italian phrase saltare in bocca, which means to jump in the mouth. This Italian dish was popularized in Rome and is quite simple to make at home. Some versions include fontina cheese, which is delicious as well. But here, the focus is the sage, prosciutto and a flavorful pan sauce.
| Level: | Easy |
| Total: | 55 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Two 6-ounce boneless, skinless chicken breasts, pounded to an even 1/2-inch thickness
- Kosher salt and freshly cracked black pepper
- 4 large fresh sage leaves
- 4 thin slices prosciutto
- 1/3 cup all-purpose flour
- 1 to 2 tablespoons olive oil
- 4 tablespoons unsalted butter, cut into cubes, cold
- 4 smashed cloves garlic
- 1 small shallot, minced
- 3 tablespoons chopped capers
- 1/3 cup white wine
- 1 cup chicken stock
- 1/2 cup chopped fresh parsley, plus more for garnish
- Juice of 1/2 lemon
Instructions
- Sprinkle both sides of each chicken breast well with salt and pepper.
- Lay 2 sage leaves on top of each chicken breast. Wrap 2 slices of prosciutto diagonally around each chicken breast so that the ends can tuck underneath and the entirety of the tops are covered with prosciutto. (Because the prosciutto is so thin, it should easily adhere to the chicken.)
- Place the flour in a shallow pan or plate and dredge the front and back of each wrapped piece of chicken in the flour. Set aside on a plate or rack-lined quarter-sheet tray.
- In a 12-inch heavy-bottomed skillet, heat the olive oil, 2 tablespoons butter and the crushed garlic over medium-high heat. Add the chicken prosciutto-side down and sear for 5 to 6 minutes. Flip, then continue to cook until the prosciutto becomes crispy and the chicken registers 160 degrees F with a digital thermometer, about 6 minutes more.
- Remove the chicken from the skillet and set aside to rest.
- Add the shallots and capers to the skillet and cook for 2 minutes. Add the wine and chicken stock and cook until reduced by half, about 15 minutes. Remove from the heat and add the remaining 2 tablespoons butter, along with the parsley and lemon juice. Season the sauce with salt and pepper.
- Serve the rested chicken with the sauce and garnish with additional parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 363 |
| Total Fat | 21 g |
| Saturated Fat | 9 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 25 g |
| Cholesterol | 100 mg |
| Sodium | 561 mg |
Reviews
Made this tonight and it was absolutely fantastic!
I made this last night and I think it is one of my favorite chicken dishes now! The show re-aired this morning and I paid close attention to the process. The other reviewer, Susan 82 made some valuable observations especially slicing the breast into strips before serving. One large breast that I halved across the equator, flattened to the half inch, sliced could have fed four folks 🙂
FYI, Lots of the commentary from the chef didn’t make it into the recipe text. 1) cut the tough stem from the sage 2) cut the sage into strips, four strips per chicken breast 3) season the flour used for dredging 4) according to GZ on the show, you pan fry the “ugly side” first, not the prosciutto side 5) when ready to prepare the sauce, remove the spent garlic (it looks like he actually added whole sage leaves to the oil/butter when pan frying) and most of the oil/butter. 6) cut each breast into strips for serving.
I made this using chicken tenders for Father’s Day. My husband loves any meat off the pig. He LOVED this. I did too. The sauce especially!
Absolutely delicious! I know when GZ makes a dish it is perfection. I was looking for another chicken recipe when I saw him make this. It was well worth the effort. Get all your ingredients prepped and it could be a weekend or weeknight special meal. My husband raved about it. Sent food pictures to his Buddy good. He said it was in my top three best chicken dishes!
Absolutely amazing! I can’t wait to make this for my father who is 90. Definitely prep everything ahead of time. Thank you for the keeper!
I decided to make this after I saw GZ make it on the kitchen. I added the garlic to saute the chicken as stated in the recipe but it burned. So what I would change is do not add the garlic to saute the chicken. After the chicken is removed from the pan add the shallots and capers, then add the garlic right before you add the chicken broth and wine. I mean, I hear a million times on the Food Network, garlic should only be “kissed’ by the heat. Adding it to cook the chicken until the prosciutto is crispy just doesn’t make sense. It was delicious though. I took out all the burned garlic before making the sauce.
Made this for Sunday night dinner and was so delicious. Took awhile to prep, but I did the chicken wrapping ahead of time and covered it and put it in the fridge until time to fix. Everyone just loved it. Everything came out just as GZ did on the show.
I made this Saltimbocca for early dinner. It was so flavorful! Mine came out a little too salty because of the combination of seasoning the chicken and the prosciutto. Next time, I’ll cut back on the salt. Otherwise, memorable meal! Served it with sautéed Zoodles. Very Keto!