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


  1. In a large saucepot, bring water to boil.
  2. Add the escarole and cook for about 3 minutes.
  3. Drain, cool, squeeze out excess water; set aside.
  4. Flatten chicken breasts to 1/8-inch thickness by pounding lightly between two sheets of waxed paper.
  5. Season with salt, pepper, and sage.
  6. Top each chicken breast with a slice of prosciutto; secure with foodpicks.
  7. Heat the olive oil in a large skillet over medium-high heat.
  8. Lightly dredge chicken in flour and place, prosciutto-side down first in skillet; sauté until golden brown on both sides.
  9. Place chicken, prosciutto side up, on large serving platter, and remove foodpicks; set aside and keep warm.
  10. Drain oil from skillet and add chicken stock, wine, lemon juice, salt, pepper, and escarole; simmer for about 5 minutes.
  11. Remove from heat; mix in the butter to thicken sauce.
  12. To serve, place escarole on serving platter, top with chicken, and pour sauce over chicken and escarole.
  13. 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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