Chicken Saltimbocca Recipe

5 from 1 vote

Chicken Saltimbocca features tender chicken cutlets layered with fresh sage and prosciutto, then finished in a rich, buttery Marsala pan sauce. It is an easy 30-minute dinner that is perfect for weeknights or special occasions.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: Italian

Servings: servings

Author: Kellie

Cost: $10

Equipment

1 large skillet
chef's knife
cutting board

Ingredients

2 pounds boneless skinless chicken breasts, sliced in half horizontally to make 8 cutlets
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 to 16 large fresh sage leaves
16 thin slices prosciutto about 1/2 pound
1 cup all-purpose flour for dredging
2 tablespoons olive oil divided
5 tablespoons unsalted butter divided
1/2 cup dry Marsala wine
1 cup beef stock chicken stock, or chicken broth

Instructions

Place the chicken cutlets between 2 sheets of plastic wrap and pound to about 1/8-inch thick. Season lightly with salt and pepper.
Place 1 to 2 sage leaves on each chicken cutlet. Cover with 1 to 2 slices of prosciutto and press gently to adhere.
Lightly dredge each chicken cutlet in flour, shaking off the excess.
Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
Add 2 to 3 chicken cutlets to the skillet, prosciutto-side down. Cook until the prosciutto is golden and crisp, about 1 to 2 minutes. Flip and cook for 1 to 2 minutes more. Transfer to a platter and keep warm.
Repeat with the remaining chicken, adding the remaining olive oil and 2 tablespoons butter as needed.
Add the Marsala wine to the skillet. Scrape up the browned bits and cook until reduced by half, about 2 minutes.
Add the stock and continue cooking until reduced by half, about 3 minutes.
Stir in the remaining 1 tablespoon butter until the sauce is glossy.
Return the chicken to the skillet and spoon the sauce over the top. Cook just until warmed through and the chicken reaches 165°F in the thickest part.
Transfer to a platter and serve with the pan sauce.

Notes

Wine substitution: Use dry white wine, such as Pinot Grigio or Sauvignon Blanc, in place of dry Marsala.
For a no-wine option, use 1/2 cup chicken stock plus 1 to 2 teaspoons fresh lemon juice. Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Freezing: Freeze cooked chicken and sauce separately for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm gently in a covered skillet with a splash of sauce, or bake covered at 350°F until heated through. Chicken temperature: Cook the chicken to 165°F in the thickest part.

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