Chicken Saltimbocca Recipe

Name: Chicken Saltimbocca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: boneless skinless chicken breast half (about 1 1/2 lbs); freshly ground black pepper and kosher salt; 16 fresh sage leaves; 4 thin slices prosciutto; 1 tablespoon extra-virgin olive oil; 1 tablespoon unsalted butter; 5 ounces cremini mushrooms, sliced; 2 garlic cloves, smashed; ½ cup dry marsala wine (not the sweet); 3 tablespoons water; ⅓ cup creme fraiche; 2 tablespoons flat leaf parsley, chopped (optional)

Servings: persons

boneless skinless chicken breast half (about 1 1/2 lbs)
freshly ground black pepper and kosher salt
16 fresh sage leaves
4 thin slices prosciutto
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
5 ounces cremini mushrooms, sliced
2 garlic cloves, smashed
½ cup dry marsala wine (not the sweet)
3 tablespoons water
⅓ cup creme fraiche
2 tablespoons flat leaf parsley, chopped (optional)

1
Preheat the oven to 375 degrees.
2
Put the flour in a shallow dish.
3
Lay the chicken breasts smooth side up on a piece of wax paper and season lightly with pepper.
4
Lay 3 sage leaves across the top of each chicken breast and then wrap with a slice of prosciutto, tucking the ends of the prosciutto underneath.
5
Heat a large skillet over medium-high heat; add the oil and butter.
6
Dredge the wrapped chicken in the flour, shaking off the excess.
7
Place the chicken in the pan with the prosciutto seam side down and cook, turning once, until lightly browned on both sides, about 5 minutes in all.
8
Transfer the chicken to a roasting pan and bake, uncovered, for 10 minutes.
9
Turn the heat under the skillet to high.
10
Add the mushrooms and garlic and cook, stirring, until the mushrooms brown, about 4 minutes.
11
Add the Marsala and the remaining 4 sage leaves and bring to a boil, scraping up any brown bits with a wooden spoon; cook until the liquid is almost gone.
12
Add the water, pull the pan off the heat, and swirl in the creme fraiche.
13
Season the sauce with salt and black pepper to taste.
14
Pool the mushroom sauce on individual plates and arrange chicken pieces on top.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: boneless skinless chicken breast half (about 1 1/2 lbs), freshly ground black pepper and kosher salt, 16 fresh sage leaves, 4 thin slices prosciutto, and more.

Yes, Chicken Saltimbocca falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Saltimbocca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions