Chicken Saltimbocca

Cook time 15 minutes
Servings 4


1 tbsp Extra Virgin Olive Oil

2 chicken breasts

8 thin slices of prosciutto

8 sage leaves

Plain flour, for dusting

20g butter

100ml Marsala

100ml chicken stock

Chicken Saltimbocca


Remove the tenderloin from each breast and butterfly by slicing through the centre horizontally, so you have thin pieces of meat.

Place each chicken fillet between two pieces of baking paper. Using the flat side of a meat mallet or rolling pin, pound to flatten. Line a board with the prosciutto and top with the chicken and two sage leaves. Season with salt and pepper and fold the chicken on itself. Pound a little so it holds together on its own.

Heat the extra virgin olive oil in a large frying pan over medium–high heat. Lightly dust both sides of the chicken with the flour, then add to the pan. Cook for 1-2 minutes or until golden then turn over and add the butter to the pan. Cook the chicken for a further minute, then deglaze with the Marsala followed by the stock. Bring to the boil until it is reduced by one-third. Pile chicken saltimbocca on a plate and pour the sauce over the chicken.