Chicken Saltimbocca
warm fingerling potatoes & fava beans

For the Chicken

  • 1- 6oz chicken breast sliced thin 
  • 3- thin slices of Prosciutto di Parma
  • 6- leaves of fresh sage
  • 1/2 cup of all purpose flour
  • 2 fl oz of white wine
  • 3 fl oz of chicken stock
  • 1/2 teaspoon of shaved shallots
  • 1.5 oz cubed butter


  1. Put a medium size sauté pan on the heat on medium heat with 2 fl oz of grapeseed oil.  
  2. Season chicken and lay a sage leaf and a slice of Prosciutto on each slice of chicken.  
  3. Dredge the slices of chicken with the flour.  
  4. Place chicken in the warm pan.  
  5. Sear chicken on both sides and cook until cooked.  
  6. Add shallots to the pan and sauté until cooked.  
  7. Deglaze with the wine, add the stock, reduce by a 1/4.  
  8. Add the butter and remaining sage leaves and take off the heat.  


For the side

  • 4- sliced fingerling potatoes that are blanched in salt water and cooked fully
  • 6 PC of blanched fresh fava beans
  • 1 teaspoon shaved red onion
  • 1/4 shaved radish
  • 1/2 shaved carrot
  • 1 tablespoon bloomed mustard seeds(marinated mustard seeds in white wine, champagne vinegar and honey)
  • 1/4 cup arugula
  • 1 teaspoon sherry vinegar
  • 2 tablespoon extra virgin olive oil
  • 6 Italian parsley leaves
  • Salt and pepper


  1. Warm potatoes and fava beans in a pan with half the vinegar and oil, season with salt and pepper.  
  2. Once warm but not piping hot place in a mixing bowl and add all ingredients.  
  3. Combine and serve.