Saltimbocca alla Romana (Chicken Wrapped In Bacon)
Ingredients
- 2 chicken breasts
- 4 leaves of sage
- 4 slices of prosciutto prosciutto di Parma is one of the best
- 2-3 tbsp flour
- butter and oil
- 1 glass of white wine
Instructions
- Slice the chicken in half to obtain 2 thin slices.
- Add a slice of prosciutto on top and then a leave of sage. With a toothpick, pinch the the ingredients together: you want the toothpick to go through the chicken, prosciutto and sage.
- On a clean plate add the flour and coat the bottom of the chicken slices with it (the side without prosciutto). Remove the excess flour.
- Repeat for all for chicken slices.
- On a large pan add butter and oil (you really don’t need much, in case you are worry about calories).
- Add the chicken to the pan (with the prosciutto side up).
- Cook for a few minutes until you’ll see a nice, golden caramelised crust (like in the video). (Don’t overcook, the top should be slightly raw, it will cook later once you flip it)
- At this point add the wine. Let it evaporate completely and the flip the chicken slices.
- Cook for less then a minute on this side.
Video
Notes
Top tip:
To make a sauce/ gravy simply remove the chicken and add 1 tbsp of flour to the same pan with butter, oil and more wine and cook until it reaches a consistency you like.