Chicken Saltimbocca

By Dixie Elliott

Chicken Saltimbocca
A Swiss favourite, Saltimbocca is a delicious chicken or veal dish flavoured with fresh sage, prosciutto and white wine. Serve this recipe with a selection of fresh podded, snow, and sugar snap peas.

Serves 4

20g butter

2 tbsp olive oil

16 sage leaves

4 thin slices prosciutto

4 chicken breast fillets

2 tsp plain flour

½ cup chicken stock

¼ cup white wine

150g fresh podded peas

150g 

snow peas, halved 
diagonally lengthways

150g sugar snap peas, trimmed

1 Heat butter and oil in a non-stick frying pan over medium heat. When butter has melted and is sizzling, add sage leaves and cook for 1-2 minutes or until leaves are crisp. Transfer to a plate lined with paper towel.

2 Add prosciutto to pan and cook for 1-2 minutes on each side or until crisp. Transfer to plate with sage. Break into pieces. Cut each chicken breast in half through the centre forming 2 schnitzels. Season with salt and pepper. Add schnitzels, 2-3 at a time, to pan; cook for 2 minutes each side or until golden and cooked through. Transfer to a plate. Cook remaining schnitzels. Sprinkle flour into pan and stir, removing sediment. Add stock and wine, stirring until mixture comes to the boil and thickens slightly.

3 Bring a saucepan of water to the boil. Add peas and cook for 2 minutes or until tender. Drain. Spoon onto serving plates. Place a schnitzel onto plates beside peas. Top with prosciutto and sage leaves. Repeat with remaining schnitzel, prosciutto and sage leaves. Serve.

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