Revisiting a classic Italian dish.
The name says it all: Saltimbocca. Or, at least it does in Italy, where the word means "jumps in the mouth" and is frequently attached to one of the world's greatest yet simplest dishes. Classically made with veal, Marsala, and butter, the chicken version piles flavor on poultry with lemon, salty aged cheese, a little olive oil, and prosciutto.
It's a perfect dish to tackle on weekends, when you have a little time to linger in the kitchen—serve it to guests, over candlelight, or a mano with a crisp arugula salad, a little pasta marinara, and a bottle of good Italian wine.
By Chef Jon Ashton
Pan-fried chicken breasts with prosciutto, Pecorino Romano cheese and sage.