Chicken Saltimbocca with Salt Kitchen capacollo
by Pork Farm to PlateSaltimbocca is a popular Italian dish, usually made with veal and proscuitto and translates literally to 'jump in the mouth'. This version uses chicken and capacollo for a modern twist - but could be enjoyed equally with pork scotch or veal.
Category
Main Course
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Saltimbocca is a popular Italian dish, usually made with veal and proscuitto and translates literally to 'jump in the mouth'. This version uses chicken and capacollo for a modern twist - but could be enjoyed equally with pork scotch or veal.
Michael Nunn
Ingredients
4 Free range chicken breasts
100g Capacollo
1/4 bunch Sage (whole leaves and chopped for sauce)
100g Unsalted butter
120 ml White wine
Juice of 1 lemon
50g Flour for dusting
Salt and pepper
Olive Oil for shallow frying
Directions
Slice the chicken breasts in half – lengthways
Season the chicken with salt and pepper and lay 1 sage leaf on each half
Cover each half with 3slices of capacollo and press firmly so that it sticks to the surface of the chicken breast
Dust each side with flour
Heat olive oil in a pan to a medium high heat
Do not overcrowd your pan, in stages pan fry the chicken breast – capacollo side down for 3 minutes or until crispy
Turn and brown the underside of the chicken breast for 2 minutes
Repeat with remaining chicken breasts and cover with foil on a plate to keep warm
Chop the remaining sage and add to the pan
Add white wine to the pan to deglaze, reduce liquid by half
Add all of the chicken back into the pan and squeeze the lemon over the top
Remove from heat and add the butter and swirl pan until the butter emulsifies into the white wine and sage, creating your sauce
Serve with green beans, mashed potato or salad
Recipe Note
Serve with green beans, mashed potato for dinner or a leafy green salad for a light lunch! Enjoy