Chicken Saltimbocca with Escarole

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Chicken Saltimbocca with Escarole
Chicken Saltimbocca with Escarole
3/4 lb. escarole greens chopped
4 (6- oz.) chicken breasts boneless, skinless
Sea salt and pepper to taste
2 tbsp. fresh sage finely chopped
4 prosciutto thinly sliced
2 tbsp. extra virgin olive oil
Flour for dusting
1/2 cup chicken stock
1/2 cup white wine
2 tbsp. fresh lemon juice
4 tbsp. unsalted butter
8 lemon wedges
Prep time: 20 minutes, Cook time: 25 minutes

In a pot of boiling water, cook escarole for about 3 minutes, then drain, cool and squeeze out excess water. Set aside. Flatten chicken breasts to 1/8-inch thickness by pounding lightly between two sheets of wax paper. Sprinkle each piece with salt and pepper and spread each evenly with sage. Top each breast with a slice of prosciutto secured with wooden toothpicks. Heat olive oil in a large skillet over medium-high heat. Dust each breast with flour and place in skillet, prosciutto side down. Cook until golden brown. Turn chicken over, finish cooking, about 8 minutes. Place chicken on a baking sheet and cover with foil to keep warm. Discard olive oil from skillet and add chicken stock, wine, lemon juice, prepared escarole, salt and pepper. Cook for about 5 minutes, remove from heat, add butter and mix in to thicken sauce. Place chicken on a large platter, prosciutto side up, remove toothpicks and pour sauce over. Garnish each chicken piece with 2 lemon wedges. Serve immediately.

Makes 4 servings.

Recipe courtesy of Buca di Beppo.

To purchase the cookbook, “Into the Sauce!
From Our Cucina to Your Kitchen,” visit
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