This is a twist on the classic Roman dish veal saltimbocca. Instead of veal, I’m using

chicken for the same favoloso result. Some recipes call for adding a little chicken

stock to help cook your meat. This, to me, is something that works if you’re cooking in

a restaurant kitchen. But at home, I want things delicious and simple, and I’m not one

of those people who has a stash of home-made chicken stock on hand. So this version

omits that and uses sweet Marsala wine instead. My favorite thing about this dish is

the crispy sage against the salty prosciutto — which justifies its name!

Pollo Saltimbocca

Flour, for dredging

Salt and freshly ground pepper, quanto basta (to taste)

4 8-oz/250 g chicken breasts

8 thin slices prosciutto

8 large fresh sage leaves, plus extra

for sauce

4 tbsp (60 mL) extra-virgin olive oil

1 . cup (310 mL) of Marsala wine

1 bunch fresh flat-leaf parsley, chopped

2 tbsp (30 mL) butter

Pour some flour onto a plate and season with salt and pepper.

With a meat tenderizer, pound the breasts until they’re about 1/2 inch thick, then

cut them in half so you have 8 pieces. Season the chicken with salt and pepper and

lay 1 slice of prosciutto and 1 sage leaf on each one. Secure the sage and prosciutto

to the chicken by threading a toothpick through the layers. Dredge each piece in the

seasoned flour to coat both sides, and shake off the excess.

Now the fun part. In a large saute pan over high heat, heat the oil until it starts to

smoke. Add the chicken and some extra sage leaves. Saute until the chicken is golden

on both sides and the sage leaves become crisp. Add the Marsala and continue

cooking over high heat until it reduces by half. Remove the chicken and the crisped

sage leaves to a plate. Add the parsley to the frying pan, whisk in the butter and cook

for a minute. To serve, plate the chicken, add a few crispy sage leaves to each dish

and finish with the sauce.

Courtesy David Rocco

www.davidrocco.com