This is my favorite kind of recipe: easy, somewhat fun (for freaks like me) and delicious. So delicious, in fact, that “saltimbocca” comes from the Italian “saltare” (to jump) “im” (in/into) “bocca” (mouth.) This is more often made with veal, in Italy anyway, but it is 2023 and we are in North America so chicken it is, because of price, availability, and accepted dietary preferences. If you make this with veal, you wouldn’t go so heavy on the white wine and butter. I use a red wine and sometimes something tomato-based. 

Ingredients:

2 fairly thin chicken breasts, don’t get the really plump ones
4 slices Parma ham or similar, each slice about the size of the top of the chicken breast
4 sage leaves
4 toothpicks 
2 tbsp. flour 
2 tbsp. butter
2 tbsp. oil

Salt and pepper or other seasonings but don’t overdo it because Parma ham is already very, very salty

Then, additionally,

1 cup of white wine
3 tbsp. butter

How to:

Slice the chicken breasts in half horizontally. Put them between two sheets of cling film and get them really thin, like 1/4 inch or maybe a little more, by either using a meat hammer, a rolling pin, or pressing the bottom of a heavy pan. You’re going to be using a skillet so maybe use that.

Over each of your four half-breasts lay one slice of Parma ham and then one sage leave. Now, as if you were inserting an IV under your skin, or sewing, slide a toothpick in horizontally to secure the ham and the sage leaf to the chicken, like in the header image.

Put the flour on a plate and dredge (one of my favorite cooking terms) the “naked” side of the chicken. In a skillet over high heat, put in the 2 tbsp. butter and 2 tbsp. oil and let the butter melt. Now put in the four chicken half-breasts ham-side down and cook for about four minutes. Flip them over and add a a little seasoning but not too much. Cook another couple of minutes and add the white wine. Lower the heat to medium-low (so barely above a simmer) and cook another 3—4 minutes. With your tongs, or a spatula, take the half-breasts out and move to a plate. Whisk in the 3 additional tbsp. butter and cook for a couple of minutes so it reduces a little. Now, you can either return the chicken to the skillet and dredge again, coating it as best you can, or plate the chicken and spoon the skillet sauce over it. You should serve the chicken ham/sage/toothpick side up and warn your guests to watch out for the toothpick.