🇮🇹 Italian

Chicken Saltimbocca

Name: Chicken Saltimbocca
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 500 g, thighs Chicken; 40 g Butter; to taste Salt; 4 cloves, minced Garlic; 1, sliced Bell Pepper; 2 tbsp Tomato Sauce; 2 tbsp Olive Oil; 1 tsp Dried Oregano; 3, cut into batons Spring Onions; 8 leaves Sage; 6 slices Prosciutto

🇮🇹 Italian

Butter, sage, prosciutto, wine — four flavours that turn quick-seared Chicken into saltimbocca alla romana. The pan sauce reduces to a syrup while you plate, so everything lands on the table hot and glistening.

Prep 10 min Cook 17 min Serves 3 Easy

Ingredients

Chicken500 g, thighs
Butter40 g
Saltto taste
Garlic4 cloves, minced
Bell Pepper1, sliced
Tomato Sauce2 tbsp
Olive Oil2 tbsp
Dried Oregano1 tsp
Spring Onions3, cut into batons
Sage8 leaves
Prosciutto6 slices

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Season the Chicken lightly (the prosciutto brings salt) and top each piece with sage and a fold of prosciutto, secured with a toothpick.
2
Melt butter in a heavy pan over medium-high heat until it stops foaming.
3
Cook the Chicken sage-side up for two minutes so the underside seals, then turn and give it ninety seconds more.
4
Rest the Chicken on a warm plate while the wine deglazes the pan, bubbling down with the sage leaves and pan juices to a syrup.
5
Swirl in a knob of cold butter off the heat for a sauce that clings like silk.
6
Spoon the sauce over the Chicken and serve immediately — saltimbocca never waits.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Guy Fieri's Chicken Saltimbocca | Food Network · on YouTube