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Turkey Piccata

Chicken Saltimbocca 


Bread Crumbs

8 ounces Italian or French bread

½ teaspoon salt

3 ½ teaspoons dried, ground sage

Butternut Gravy

1 tablespoon butter

1 cup diced, butternut squash

1 cup diced, sweet onion

Olive oil

2 cups chicken broth

3-4 stems fresh thyme

¼ teaspoon nutmeg

¼ cup Marsala wine-liquor store brand, not grocery brand

1/8 teaspoon minced garlic

1 ½ tablespoons room temp, butter

Salt & pepper



2 large chicken breasts (each breast should be enough for 2 servings)

Salt & pepper

Prosciutto, thinly sliced

Havarti cheese, sliced thin

Flour for dredging-on a plate

2 eggs, whisked in a wide bowl

Bread crumbs on a plate

Meat thermometer


Olive oil

Fresh sage leaves

with Butternut Gravy


Bread Crumbs

Break the bread into small pieces and let sit out over night on a large baking sheet. The next day, place in the oven at 300 degrees and toast until golden in color. Place into a food processor with the salt and sage and pulse until fine crumbs form. 


Butternut Gravy

Heat 1 tablespoon of butter in a saute’ pan over medium high temperature.  Add butternut squash, lightly season with salt & pepper and cook until lightly browned.  Spoon into a bowl and add pan back to heat.  Add 2 tablespoons of olive oil and the onion.  Cook until the onions are lightly browned and caramelized.   Add chicken broth, thyme, nutmeg, reduce heat to medium-low and simmer 10 minutes.  Remove thyme stems and reserve to add back. Pour liquid into a blender and pulse on low until smooth.


Add liquid back to the pan, add thyme stems back and add Marsala wine.

Cook uncovered, over medium-low temperature until liquid starts to thicken. About 5-7 minutes.   Remove thyme stems, stir in garlic and swirl in butter.  Salt & pepper to taste.  Makes about 1 ½ cups. 


If sauce becomes too thick, add some chicken broth a few tablespoons at a time.  Serve warm, over chicken Saltimbocca.   


Chicken Preparation

Cut the chicken breasts in half widthwise and butterfly each half.  You will have 4 pieces.  Unfold each piece and lay flat on a cutting board.  Cover with plastic wrap and pound flat with a mallet (don’t pound too hard or chicken will tear).  Season both sides of each piece with salt & pepper.  Place 1-2 slices of Prosciutto and 1-2 slices of Havarti cheese (depending on thickness) in the center and fold back over. 


When coating the chicken, focus on the edges and crack so the cheese doesn’t melt out when frying.  


Dredge each piece of chicken in the flour, dip in the egg, then press into the crumbs to coat, shaking off any excess.  


Fill the bottom of a skillet with olive oil and heat over med-high temperature.  Once the oil is shimmering hot, add the chicken and brown both sides pf each piece.  About 1 minute on each side.


Place chicken in a baking dish and place on the middle rack in the oven at 350 degrees until the center of the largest piece registers 160 degrees.  Remove from the oven and lightly tent with aluminum.  


Garnish-Fill a small pan with about ½ inch of olive oil and heat over medium temperature. Once hot, fry whole sage leaves for 20-30 seconds until crispy. Sage will burn quickly.

Serves 4

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