Chicken Saltimbocca with Mustard, Cream and Sage

, from Issue #44. August, 2015
Photography by Aaron McLean.
Chicken Saltimbocca with Mustard, Cream and Sage

A family favourite, this classic Italian recipe has stood the test of time, proving that some recipes just don’t need to be changed. It is also delicious made with pork fillet.

Serves: 4


4 large chicken thighs, skinless and boneless
16 sage leaves
8 slices streaky bacon (we use Freedom Farms)
1 tablespoon olive oil
small knob of butter
1 red onion, finely chopped
2 cloves garlic, crushed
½ cup white wine
½ cup cream
¼ cup water
2 teaspoons wholegrain mustard
sea salt and freshly ground pepper


Cut each chicken thigh in half. Season both sides and place 2 sage leaves on each thigh. Wrap in a slice of bacon and secure with a toothpick.

Heat the oil and butter in a large sauté pan and add the chicken. Cover and cook for 7 minutes over a medium low heat. Turn the chicken over and cook uncovered for 5-7 minutes until cooked
through. Cooking time will depend on the thickness of the chicken.

Transfer to a plate, cover and keep warm.

Spoon the excess fat from the pan, leaving 1 tablespoon. Add the onion and garlic with a pinch of salt and cook until the onion is tender. Add the wine and let it bubble up for 1 minute, scraping the base of the pan to release all the sticky bits. Add the cream, water and mustard and season. Bring to the boil and simmer for a few minutes until reduced and lightly thickened.

To serve: Remove the toothpicks and place the chicken on plates then spoon over the sauce.