Chicken Saltimbocca

img

By Team Studio Kitchen

Traditionally made with veal and prosciutto, this is just one of our many takes on the classic saltimbocca. So quick and easy to prepare and full of flavour, it's the perfect dish for a weeknight dinner or a fancy weekend feast. Imagine tender free chicken breasts wrapped in lightly spiced, salty pancetta, tucked in with fresh sage leaves, and smothered in a rich, buttery sauce. Whether you're impressing guests or treating yourself, this chicken saltimbocca is a surefire hit!

 

Time

0

hour

45

minutes

Degree of Difficulty

Medium

Save

1

Portions

4
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
3 large free-range chicken breast fillets
16 large sage leaves
24 slices pancetta of large round pancetta, if the roll is small get more.
 q.s. freshly ground black pepper
 q.s. salt flakes
 q.s. olive oil
350 ml white wine
100 cold unsalted butter, cut into small cubes
1

 

2

To start… cut the chicken breast fillets into three or four depending on the size, then butterfly each piece with a sharp knife.

 

3

Flatten the chicken… using a freezer bag or cling wrap. Wrap a piece of the chicken to protect the flesh, and flatten out with a meat mallet or rolling pin. Repeat the process with all the other chicken pieces.

 

4

Add sage… top each chicken piece with a large sage leaf, and place two slices of pancetta on top, to cover the chicken breast as much as possible. Turn the chicken over and repeat on the other side. If the sage leaves are small, use 2 on each side.

 

5

To cook… heat two large, heavy based, frying pans over a medium-high heat, drizzle in a little olive oil and cook the chicken pieces for a couple of minutes or until the pancetta is crisp and brown. (Don't crowd the pan; it is best to cook in batches so the saltimbocca cooks quickly and browns nicely.)

Turn the chicken over and repeat on the other side. Remove from the pan and place the chicken pieces on an ovenproof tray. The chicken will almost be cooked through, just before serving, flash it back into the oven to heat through, for 5 minutes at most.

 

6

Deglaze the pans… with white wine and scrape up any solids stuck to the bottom and sides.Reduce the liquid by two-thirds, then combine the pan juices in one pan. Over a gentle flame, whisk in the cold unsalted butter one piece at a time, moving the pan so that the butter amalgamates without splitting. Adjust seasoning for taste.

Plate the chicken with some some cheesy polenta and some Brussels Sprout Slaw and finish with the sauce.

 

1
0 hours 0 minutes
2
0 hours 0 minutes

To start… cut the chicken breast fillets into three or four depending on the size, then butterfly each piece with a sharp knife.

3
0 hours 0 minutes

Flatten the chicken… using a freezer bag or cling wrap. Wrap a piece of the chicken to protect the flesh, and flatten out with a meat mallet or rolling pin. Repeat the process with all the other chicken pieces.

4
0 hours 0 minutes

Add sage… top each chicken piece with a large sage leaf, and place two slices of pancetta on top, to cover the chicken breast as much as possible. Turn the chicken over and repeat on the other side. If the sage leaves are small, use 2 on each side.

5
0 hours 0 minutes

To cook… heat two large, heavy based, frying pans over a medium-high heat, drizzle in a little olive oil and cook the chicken pieces for a couple of minutes or until the pancetta is crisp and brown. (Don't crowd the pan; it is best to cook in batches so the saltimbocca cooks quickly and browns nicely.)

Turn the chicken over and repeat on the other side. Remove from the pan and place the chicken pieces on an ovenproof tray. The chicken will almost be cooked through, just before serving, flash it back into the oven to heat through, for 5 minutes at most.

6
0 hours 0 minutes

Deglaze the pans… with white wine and scrape up any solids stuck to the bottom and sides.Reduce the liquid by two-thirds, then combine the pan juices in one pan. Over a gentle flame, whisk in the cold unsalted butter one piece at a time, moving the pan so that the butter amalgamates without splitting. Adjust seasoning for taste.

Plate the chicken with some some cheesy polenta and some Brussels Sprout Slaw and finish with the sauce.

Recipe Tags chicken, pancetta, sage