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Chicken Saltimbocca With Escarole (Saltimbocca di Pollo con Verdura)

Demonstrated by: Chef Harry Rowe.
Buca di Beppo at Victoria Ward Center - May 9, 2004.



Chicken Saltimbocca With Escarole (Saltimbocca di Pollo con Verdura)

  • 1 lb escarole greens, chopped
  • Water
  • 4 (6 oz size) boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons minced fresh sage
  • 4 thin slices prosciutto
  • 2 tablespoons olive oil
  • Flour for dredging
  • 1/4 cup chicken stock
  • 1/4 cup white wine
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons unsalted butter
  • 8 lemon wedges


In a large saucepot, bring water to boil. Add the escarole and cook for about 3 minutes. Drain, cool, squeeze out excess water; set aside. Flatten chicken breasts to 1/8-inch thickness by pounding lightly between two sheets of waxed paper. Season with salt, pepper, and sage. Top each chicken breast with a slice of prosciutto; secure with foodpicks. Heat the olive oil in a large skillet over medium-high heat. Lightly dredge chicken in flour and place, prosciutto-side down first in skillet; sauté until golden brown on both sides. Place chicken, prosciutto side up, on large serving platter, and remove foodpicks; set aside and keep warm. Drain oil from skillet and add chicken stock, wine, lemon juice, salt, pepper, and escarole; simmer for about 5 minutes. Remove from heat; mix in the butter to thicken sauce. To serve, place escarole on serving platter, top with chicken, and pour sauce over chicken and escarole. Garnish each chicken piece with 2 lemon wedges. Makes 4 servings.

Did you know the popular dish of chicken saltimbocca means, literally, that the chicken is "jumping in the mouth"? That's because a dish this delicious gets eaten so quickly that it's almost as if the chicken is jumping into your mouth.


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