Chicken Saltimbocca with Fresh Pasta



15 min


30 min



Chicken Saltimbocca with Fresh Pasta

Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Madeline Johari.

Break out the good napkins and a bottle of something nice, and treat a loved one (or yourself!) to a bistro-quality dinner you can pull off with panache—we promise.


  • 4 chicken scallopini , (about 85 g each)
  • 8 sage leaves
  • 4 slices prosciutto
  • 1 tbsp olive oil
  • 1/3 cup white wine
  • 1/2 cup reduced-sodium chicken broth
  • 2 tbsp cold butter , cubed
  • 1/2 350-g pkg fresh papardelle pasta


  • Boil a large pot of water for pasta. Arrange 2 sage leaves on top of each scallopini. Wrap 1 slice of prosciutto around centre of each.
  • Heat a large frying pan over medium-high. Add oil, then chicken. Cook for 2 min. Flip and cook until bottoms are lightly golden, 2 min. Transfer chicken to a plate, cover and keep warm.
  • Pour wine and broth into same pan over medium-high. Boil for 2 min. Whisk in butter. Set aside.
  • Cook pasta until just tender, about 3 min. Drain pasta. Serve chicken over pasta and drizzle sauce overtop.

Nutrition (per serving)

  • Calories
  • 970,
  • Protein
  • 63 g,
  • Carbohydrates
  • 102 g,
  • Fat
  • 31 g,
  • Fibre
  • 5 g,
  • Sodium
  • 1060 mg.
Wine Pairing

Ibi Wine Skin-Contact Vidal 2019

Revel Cider’s wine-focused project, Ibi, uses winemaking techniques in craft cider with poetic results: think piquettes, vermouth sodas and ciders with offbeat spices, like sumac and hyssop. Its canned Skin-Contact Vidal wine-cider hybrid features vidal grapes from Beamsville, Ont. (typically used in sweet wines), with a splash of tangerine cider added at the end. The result is crisp, tropical and temperate; it’s bone-dry with whiffs of yuzu and satsuma wrapped in honeysuckle. It’s the perfect foil for salty meats, like prosciutto, which love orange. Plus, the relatively low alcohol by volume (10.5%) and single-serving format is perfect for a weeknight in. $7.50, Revel Cider.

Kitchen Tips

1. Don’t have pappardelle on hand? Fettuccine, tagliatelle or any other broad-noodle pasta will work just as well.Follow package directions and cook until al dente.
2. Chicken scallopini may also be sold as “thin sliced chicken breasts” in grocery stores.