Chicken Saltimbocca

April 01, 2023

Chicken Saltimbocca


  • 4 - boneless skinless chicken breasts, butterflied and pounded to ¼" thick
  • 4 pieces of thinly-sliced Provolone cheese
  • 2 medium shallots, thinly sliced
  • 3 garlic cloves, minced
  • 1 Tbs. capers, drained
  • 2 Tbs. flat-leaf parsley, chopped
  • ½ cup white wine
  • ½  cup chicken stock
  • 1 teaspoon kosher salt
  • fresh ground pepper to taste
  • 1 cup all purpose flour for dredging
  • ½ cup Ultra Premium Extra Virgin Olive Oil with a throaty-peppery kick


Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a piece of Provolone on each breast. Roll as tightly as possible. Being careful not to unroll, dredge each in flour.

Add the breasts to the hot oil until golden-brown on all sides, once again turning carefully so as not to unroll them.  (Some cheese may ooze out of the ends of the roll and this is okay, as long as it doesn't begin to burn in the oil.)

Once the chicken is golden brown, and have cooked through (about 5 minutes per side), remove to a plate and cover to keep warm.

Drain off all but a couple tablespoons of olive oil from the pan. Place back onto medium-high heat and add the shallot. Sauté for approximately 2 minutes, scraping up any browned bits from the bottom of the pan. Add the garlic, sauté for another minute, then add the wine, continuing to scrape up any frond from the bottom of the pan.

Add the chicken stock and capers into the pan and continue to simmer until the sauce is reduced by half and slightly thickened. Taste and adjust the seasoning with additional salt and fresh ground pepper if desired. Add the cooked chicken back into the pan, spooning sauce over the tops, to warm for another minute.

Serve sprinkled with flat leaf parsley over polenta or pasta, if desired.

Serves 4

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