Salami and Chicken Saltimbocca

Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 6
Salami and Chicken Saltimbocca

This variation of classic saltimbocca uses salami for a tasty recipe that is sure to please your family and friends.


  • 1 lb (500 g) angel hair pasta
  • 6 chicken scallopini
  • 6 slices Mastro® Sopressata Salami
  • 12 fresh sage leaves
  • 3 tbsp (45 mL) olive oil
  • 3 cloves garlic, thinly sliced
  • 1 cup (250 mL) chicken broth
  • 1/2 cup (125 mL) white wine
  • 2 tbsp (30 mL) butter, cut into cubes
  • 2 tbsp (30 mL) finely chopped fresh parsley


  1. Cook pasta according to package directions; drain well.
  2. Meanwhile, slice sopressata salami into smaller strips and top each chicken scallopini with 4-5 slices and 2 sage leaves.
  3. Heat olive oil in large skillet set over medium heat; cook chicken for 2 to 3 minutes per side or until browned. Transfer to plate. In same skillet, cook garlic for about 1 minute or until fragrant.
  4. Stir in broth and wine; bring to boil. Reduce heat to medium-low. Return chicken to skillet; cook for 3 to 5 minutes or until chicken is cooked through and sauce is slightly thickened. Remove pan from heat. Stir in butter just until melted.
  5. Serve chicken over pasta; drizzle with pan sauce. Sprinkle parsley over top.
  6. Tip: Substitute pork, turkey or veal scallopini for chicken if desired.

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