Italian Chicken with Prosciutto and Sage

Traditionally, this style of chicken is called Saltimbocca and is served with a simple white wine and butter sauce. However, given that there was no white open in our house the night I made it, I served ours with a tomato and herb sauce that I love to make, and it was delicious.  I will post the wine sauce next time I cook it though, so you have a few options to choose from.

  • 4 chicken breasts
  • 8 large fresh sage leaves
  • 8 slices of prosciutto
Tomato and Herb Sauce
  • 1 glove garlic, crushed
  • 1 teaspoon capers
  • about 10 olives
  • pinch dried sage
  • pinch dried basil
  • splash of red wine (if you have one open, otherwise use balsamic vinegar it works nicely too)
  • 1 can chopped tomatoes
  • 1 tablespoon tomato paste
  • lots of cracked pepper
Lie the sage leaves on top of each chicken breast. Spread the prosciutto on top. Cover the chicken with some greaseproof paper and pound it with your weapon (at least it feels quite violent)…this can be a kitchen mallet, a rolling pin, even a wine bottle would work too if neither of these are on hand. If using a kitchen mallet use the smooth side to pound or you will puncture the prosciutto.
In a small pan lightly fry the garlic in a little olive oil. Add the can of tomatoes and all other sauce ingredients. Be sure to rub the dried herbs between your fingers to break open their smell and flavor. Stir and keep warm. Salt and pepper to taste.
In a large frying pan heat a little olive oil. Cook the chicken prosciutto-side down first, and finish on the other side until cooked through.
Serve with the Tomato and Herb Sauce on top, and some green vegetables or a salad.

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6 thoughts on “Italian Chicken with Prosciutto and Sage

  1. Do you have bigger Sage leaves out your way?

    This was fun to make. Smashing the chicken really made the chicken come out moist.

    But I could not taste the sage on the chicken – either because I needed more leaves, but I think the sauce may have masked it regardless.

    • YUMM!!!!! That look awesome Justin! The sage leaves i used were pretty huge, from my garden pots in London. I also put sage in the sauce from memory. Any sauce will mask delicate flavour, this would work nicely with just a drizzle of good quality olive oil and a little salt and pepper too!

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