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Chicken saltimbocca

Serves 4
Prep time: 15 mins
Cooking time: 15 mins

A twist on an Italian classic, this chicken saltimbocca is beautifully simplistic and incredibly delicious. Served alongside a crisp green salad dressed in balsamic, this dish will transport you straight to the streets of Rome. 



  • 2 large chicken breasts, halved horizontally
  • ¼ cup fresh sage leaves 
  • 8 slices prosciutto
  • Olive oil 
  • 40g butter 
  • 150ml white wine or chicken stock 
  • Pams Mesclun Salad or rocket leaves to serve 
  • Pams Balsamic Vinaigrette 
  • Cooked mashed potato, gnocchi or spaghetti to serve
View the method
  1. On a large board, use a rolling pin to pound the halved chicken pieces until they are 1cm thick. Once flattened, lay 2-3 sage leaves on top of the chicken, then wrap with 1-2 pieces of prosciutto. Repeat with the remaining chicken pieces. 
  2. Bring a heavy based frying pan to a medium heat. Once hot, add a generous drizzle of olive and half of the butter to the pan and heat until the butter is foaming.
  3. Carefully place the wrapped chicken into the frying pan and cook for 3-4 minutes each side or until golden and cooked through. Once all the chicken pieces are cooked (in batches if necessary) remove from the pan and set aside. 
  4. Into the same frying pan, pour the wine or stock and simmer for 2-3 minutes, or until the liquid has reduced by half. Add the remaining butter, and stir until the sauce is glossy. 
  5. Dress the green salad with balsamic vinaigrette, and serve alongside the Saltimbocca, sauce and your choice of side. Enjoy immediately. 
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