Saltimbocca alla Pollo

Saltimbocca allo pollo is a very close kissing cousin to the original dish of salimbocca alla Romana. The only difference is the original dish, alla Romana, is made with veal rather than chicken. This dish is very popular in its namesake city of Rome and the Lazio region of Italy, as well as all throughout Italy, and wherever Italian foods are enjoyed throughout the world. But it did not become part of the Roman menu until around the 1800’s. It is believed to have originated in Brescia, Italy.

Traditionally this dish is made with veal, but today, you can find it made with veal, beef or chicken. Here in the United States, it is more popular with chicken than with veal. It is made from simple ingredients that when combined, just make the flavors “jump into your mouth”, which is the translation of the root words, saltare and bocca. It is made from veal or chicken and topped with prosciutto and fresh sage, cooked in a white wine-butter sauce. It doesn’t get much better than that.

I made a Jeanne rendition of saltimbocca with chicken the other day, that I served with my version of pasta Napolitano on the side, and a dry chardonnay for the finish. !Delizioso! I like things with a bit more zip, so I marinated my chicken in balsamic vinegar for about 3 hours before cooking it. This is optional. It definitely enhanced the flavor, but the vinegar was a tenderizer for the chicken too.

Saltimbocca alla Pollo

1 1/2-2 lbs chicken breast

4 oz prosciutto slices

8-10 fresh sage leaves

salt to taste

1/3 cup butter

1/2 cup dry white wine.

As I stated above, I marinated my chicken in balsamic vinegar but this is optional. I par cooked my chicken first, then topped it with the proscuitto slices.

Ideally, you want to use a toothpick to secure the fresh sage leaves onto the chicken and prosciutto slices, but my sage was not as fresh as I thought, and when I tried to secure it with the toothpick, it broke into pieces. OK. No problem. I just completely crumbled it and scattered it on top of the chicken and prosciutto instead.

Melt the butter in a hot skillet, then add the chicken and continue to cook until it is golden brown and cooked completely.

Add the salt and the wine and continue to cook until the liquid has evaporated.

When the chicken is completely cooked, remove the toothpicks and dish it up, serving the wine-butter sauce on top of the chicken, along with your favorite Italian side dishes and a dry white wine or Prosecco to make this a perfect Italian meal and evening. I also served it with some warm bread and an olive oil dipping sauce.

!Delizioso! !Buon Appetito! !Mangia!

Stay safe and stay well Everyone. ‘Ti next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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