Chicken saltimbocca
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 8 chicken thigh fillets, boneless and skinless
  • 24 fresh sage leaves
  • 8 slices prosciutto
  • salt and freshly ground black pepper
  • oil, for pan-frying
  • 3 cloves garlic, roughly chopped
  • 10 fresh sage leaves, finely chopped
  • juice of one lemon
  • 50g cold butter
Instructions
  1. Lay a large sheet of cling wrap on to the bench or a chopping board and spread the chicken thighs on top, leaving space between each thigh. Lay another sheet of cling wrap on top and pound the chicken with a mallet or heavy pan until it is even and approx. 1cm thick.
  2. Peel back the top layer of cling wrap. Season the chicken well with salt and pepper. Press 3 sage leaves on to the top of each piece of chicken.Saltimbocca
  3. Lay a slice of prosciutto on top. Put the cling wrap back over the top and gently press the prosciutto into the chicken with the mallet or heavy pan. Note: if your prosciutto is larger than the chicken you can either trim it to fit neatly on top, or wrap it around. Ensure it doesn't overlap, so there is only one layer of prosciutto over the chicken.
  4. Add a dash of oil to a large fry pan and heat the pan over a medium heat. Lay the chicken into the pan, sage leaf side down first, and pan fry for 4-5 minutes until the prosciutto is brown. Carefully turn the chicken over and cook through. Transfer to a warmed serving platter.
  5. Once all the chicken is cooked, add the garlic and chopped sage to the same pan and cook for a couple of minutes until the garlic starts to colour. Pour on the lemon juice and let it bubble for a minute. Stir in the butter until melted. Turn off the heat. Spoon the sauce over the chicken and serve immediately.
Recipe by The Fare Sage at https://www.thefaresage.com/chicken-saltimbocca/