Friday, January 18, 2019

Chicken Saltimbocca – Sorta Of

Since I use this blog as one of our recipe files, I thought I should take the time to interrupt or travel posts and get this meal documented before I forget it.

We can’t really call this chicken Saltimbocca due to the construction and lack of prosciutto but we did use the same basic ingredients with thicker cut country ham vs. thin sliced prosciutto (they are the same meat though), and we didn’t pound the chicken thin and roll it up like some recipes.  Many recipes these days are called “deconstructed” so maybe that’s what this is.  Anyway, we looked at several of your recipes and one from Giada to come up with he following.

6 six oz chicken cutlets – Note 1
1 T olive oil
1 center slice country ham, 1/4” dice
15 chopped sage leaves
1 can chicken broth
¼ cup lemon juice
1 tsp cornstarch

Note 1:  Cindy had some boxed chicken breasts in the freezer that looked like something that may have come from Schwan’s so we used them for this dish.

1. Over medium heat in a large skillet, add enough olive oil to lightly coat pan then add the country ham and a couple pieces of the fat.  
2. Cook about five minutes stirring frequently then remove the ham to a bowl – leave the fat.
3. In  the bowl with the ham, combine chicken broth, lemon juice and cornstarch. Whisk until smooth.
4. Increase heat to medium high, sprinkle salt and pepper evenly on each chicken cutlet evenly, place in skillet and cook for 2 minutes. 
5. Flip chicken and cook for an additional 2 minutes. Remove chicken from pan and place on a platter (keep warm).

6. Add the sage leaves to the pan and cook about a minute then re-whisk bowl mixture, add to pan, and bring to a boil, stirring constantly. Cook until sauce is slightly thickened (approx. 1 min.) stirring constantly. 

7. Return chicken to the pan, flip a couple of times and cook to an internal 165F temperature.

8. Plate and spoon sauce over chicken. Serve with lemon wedges ,if desired.

We thought the sauce was delicious but the chicken left a lot to be desired so we’re going to make the dish again with some good chicken.  The side dish was also very good – I can’t recall the last time I had plain ole creamed spinach.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


1/5/19 event date


  1. Another interesting food items, as you are travelling westbound. travel safe.

  2. Yum! It looks hearty, filling, and so delicious. Hope the road trip is going well.

  3. Larry, I like the idea of starting the chicken out with some country ham (bacon would work too) and some fat for flavor. Love the sauce! Take Care, Big Daddy Dave

  4. Your sorta of chicken recipe sounds like it had nots of flavor.

  5. No matter what you call it, it looks delicious!

  6. I happen to like plain ol creamed spinach. And like you, haven't made it in awhile. Your whole meal looks delish.


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