This is an easy version of an Italian dish which is perfect for a tasty mid-week dinner. A great combination of chicken, ham & sage. Also easily halved if you are only two.
Wine Suggestion: When considering a match for the salty prosciutto and savoury sage we thought of two wines straight away. The first a good Verdicchio dei Castelli di Jesi from the Marche in Italy, like Sartarelli. The second a choice between a good Pinot Blanc or Gris from Alsace. Each should have a minerality, nuttiness and textural spices on the palate with a good balance of vibrant fruit.
Chicken saltimbocca – serves 4
- 4 chicken breasts (skinless & boneless)
- 8 thin slices of prosciutto
- 8 sage leaves
- 2 tbsp plain flour, seasoned
- 4 tbsp extra virgin olive oil
- 25g butter
- 100ml dry white wine
- juice of ½ a lemon
- 1 tbsp finely chopped parsley
Flatten the chicken breasts between two sheets of cling film by bashing with a rolling pin. Cut the flattened chicken in half lengthways. Put a piece of prosciutto and a sage leaf onto each piece of chicken and attach with a cocktail stick. Coat the chicken in the flour.
Heat half the oil in a large frying pan and cook 4 of the chicken pieces at a time for 3 minutes on each side or until golden brown but a little undercooked. Set aside and cook the rest of the chicken in the remaining oil.
Wipe out the frying pan with a piece of kitchen paper, then add the butter. Heat until frothy, then add the wine and lemon juice and bring to the boil. Bubble the sauce for about a minute before adding all of the chicken back to the pan and cooking for a further 2 minutes. Sprinkle the parsley over the top and cook for another minute, then serve immediately with the sauce.
Serve with new potatoes or green veg.
(Original recipe by Aldo Zilli IN: BBC Good Food Magazine, May 2001.)
Jono & Jules do food & wine 
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