Recipe of the Week
Chicken Saltimbocca with Escarole
Courtesy of
Mary Osterlind


1 pound escarole greens, chopped
4 (6-ounce) boneless, skinless chicken breasts
salt to taste
pepper to taste
2 tablespoons finely chopped fresh sage
4 slices of prosciutto, thinly sliced
2 tablespoons olive oil
Flour for dusting
1/4 cup chicken stock
1/4 cup white wine
2 tablespoons fresh lemon juice
4 tablespoons unsalted butter
8 lemon wedges


In a pot of boiling water, cook the escarole for approximately 3 minutes, then drain, cool and squeeze out excess water. Set aside. Flatten chicken breast to 1/8-inch thickness by pounding lightly between two sheets of wax paper. Sprinkle each piece with salt and pepper and spread each evenly with sage. Top each breast with a slice of prosciutto secured the with wooden toothpicks.

Heat the olive oil in a large skillet over medium-high heat. Dust each breast with flour and place in the sauté pan prosciutto side down. Cook until golden brown. Turn chicken over, finish cooking, about 8 minutes. Place the chicken on a baking sheet and cover with foil to keep warm. Discard the olive oil from the sauté pan and add the chicken stock, wine, lemon juice, prepared escarole, salt and pepper.

Cook for about 5 minutes, remove from heat, add the butter and mix in to thicken the sauce. Place the chicken on a large platter prosciutto side up, remove toothpicks and pour sauce over. Garnish each chicken piece with 2 lemon wedges. Serve immediately.

Serves 4.

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