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Mar 28, 2017

The cooking discussion continues. Katy and Tiffany discuss their own cooking habits in response to last week's episode with Francesca Montillo of Lazy Italian Culinary Adventures. What happens when Italians express love through food, but you don't like to cook? Tiffany tackles that, and makes a great joke about being a mom. 

Get cooking using Francesca's Recipe for Chicken Santimbocca


½ Cup All-Purpose Flour

4 Thin Chicken Breast Cutlets

Salt to Taste

8 Large Sage Leaves

4 Thin Slices Prosciutto

3 Tablespoons Olive Oil

4 Tablespoons Butter, Dived

½ Cup Chicken Stock

½ Cup of Dry White Wine (You may use 1 cup of Stock if you prefer not to use any wine.)

Serves 4 / 25 minutes, start to finish


  • On a flat dish, add ½ cup of flour, set aside.
  • Wash the chicken, pat dry with paper towels and season with salt.
  • Place 2 sage leaves on each breast. Place slice of prosciutto over the sage leaves.
  • Dust both sides of the chicken in the flour while holding the prosciutto so it does not fall, shaking off the excess flour. Discard any left over flour.
  • In a large frying pan, heat the oil and 2 tablespoons of the butter. Add the chicken breasts, prosciutto side down, to the pan and cook over medium heat until nearly cooked through, about   6 – 7 minutes. Lower the heat if it looks like it’s cooking too quickly.
  • With a wooden spoon, gently move chicken around so it does not burn. Turn the chicken and cook an additional 2 minutes. Transfer the chicken to a clean plate.
  • Add the remaining butter to the skillet. Add the stock and wine and bring to a boil. Cook until reduced by half, about 3 minutes. (If you prefer a thicker sauce, you may add a 1 teaspoon of plain flour, whisk it until it fully dissolves.)
  • Return the chicken to the skillet and simmer over medium heat for an additional minute.
  • Transfer the chicken to plates, pour the sauce on top and serve.

*Did you know that “santimbocca” means “jumps in your mouth” in Italian? The chicken’s deliciousness is said to be so good, it literally jumps in your mouth to be devoured.


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