Chicken Saltimbocca

One of my favorite things that I have ever gotten at an Italian restaurant was Chicken Saltimboca (from Bucca Di Peppo’s). This is not a restaurant that we can go to all the time. They are EXPENSIVE! I set out to remake the chicken that I order every time. Numerous attempts later (and the addition of some awesome chicken from the latest protein drop), I think I’ve found a pretty close duplicate. Saltimbocca literally translates to “jump in the mouth” and that is what this chicken does!

Chicken Saltimbocca

Prep Time:

Cook Time:

Chicken Saltimbocca


  • 4 Chicken Breasts (pounded to even thickness)
  • Fresh Sage (roughly 1/4 cup)
  • Rice Flour
  • Prosucitto di Parma (4 slices--enough to wrap 1 around each chicken breast)
  • 1 Lemon
  • 2 Tablespoons of Capers (rinsed)
  • 3 Tablespoons of Butter
  • Salt and Pepper
  • 1 cup of chicken stock
  • 1 tsp of cornstarch
  • 2 tsp of water
  • Your favorite pasta -prepared according to the directions on the package (I used the gluten free pasta from Costco)


  1. Preheat oven to 350 Degrees.
  2. Preheat a pan with 1 tablespoon of butter (over med-med/low)
  3. Set up a plate with the rice flour on it (start with a scant 1/4 cup--you can always add more)
  4. Pound your chicken into even thickness (I wrap it loosely in plastic wrap before pounding to minimize the splatter).
  5. Lightly salt and pepper your chicken.
  6. Place 3 or 4 sage leaves on top of each breast and then wrap in the Proscuitto di Parma.
  7. Dip the chicken in the rice flour and then place in to the pan.
  8. Fry until the Prosucitto turns a nice golden brown, then flip it over and move it to the oven to finish cooking the chicken (Mine took about 10 minutes--it will vary depending on how thick you made your chicken breasts)
  9. Once the chicken is cooked through, remove it to a separate pan, turn off the oven and return the pan to the oven to kept the chicken warm while you make the sauce.
  10. Deglaze your frying pan with the chicken stock. Let it reduce until about 3/4 of the original amount remains.
  11. Make slurry with the cornstarch and water (stir together both until the cornstarch dissolves fully--the water should be cold).
  12. Add the slurry to the reduced chicken broth and whisk to combine.
  13. Add in the Capers, Juice from the lemon, Remaining 2 tablespoons of butter, remainder of the sage (roughly chopped).
  14. Serve 1 chicken breast over your favorite pasta and top with some of your pan sauce.


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