Recipe: chicken saltimbocca

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saltimbocca, literally 'jump in the mouth' is a famous Italian meat dish in which a veal steak is covered with prosciutto and sage, and then fried. In this recipe we give saltimbocca an everyday twist by replacing the veal with chicken fillet, which is more readily available. In addition, chicken contains less saturated fat, making it a healthier option.

Experiment with different herbs you may already have at home. In this recipe we replace the sage with thyme, but fresh oregano or rosemary are also excellent options! Not only is it sustainable to use what you already have at home, but experimenting can also create surprising flavor combinations.

Chicken saltimbocca tastes delicious with fried potatoes and a salad, roasted vegetables with polenta or served alongside a couscous salad. The combination possibilities are endless. Buon appetito!

Chicken saltimbocca is tasty and not difficult to make

Ingredients for the chicken saltimbocca

Main course for 2 persons

2 chicken fillets (preferably organic)
salt and pepper
3 sprigs of thyme
2 slices of prosciutto di Parma
flower
2 cloves garlic
extra virgin olive oil
½ glass of white wine
15 grams of butter

Preparation of the chicken saltimbocca

Pat the chicken fillets dry with paper towels.
Place the chicken fillets between cling film and flatten them slightly (approximately 1 cm) using a meat mallet or rolling pin. If the chicken breasts are very thick, cut them in half once.
Sprinkle the fillets with salt and pepper and cover one side with a sprig of thyme and a slice of ham on top.
Put 3 tbsp flour on a plate and place the chicken fillets with the side without the ham on the flour. Press well and make sure the chicken fillets are well coated with flour.
Peel the garlic cloves and cut them in half.
Heat a dash of extra virgin olive oil in a pan and add the garlic cloves and sprig of thyme. Once the garlic and thyme become fragrant, add the chicken breasts, floured side, to the pan.
After a minute, add the wine and a knob of butter and put the lid on the pan.
Turn the heat down and let the chicken fillets cook for about 7 minutes.
If necessary, reduce the sauce to the desired thickness after removing the chicken breasts from the pan and then add a spoonful or 2 of the reduced sauce over the chicken breasts before serving.