Chicken Saltimbocca Recipe

Name: Chicken Saltimbocca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Olive Oil, For Frying; 1 cup Flour (for Dredging); 1- 1/2 pound Chicken Breasts, Pounded To Even Thickness; 1/4 pounds Thinly Sliced Prosciutto; 8 ounces, weight Mushrooms, Pat Dry With A Paper Towel And Chop; 1 cup Marsala Wine; 1- 1/2 cup Smoked Provolone Cheese, Freshly Shredded; 1 cup Chicken Broth; 2 Tablespoons Butter; Parsley, For Garnish; Salt And Pepper, to taste

Servings: persons

1/4 cups Olive Oil, For Frying
1 cup Flour (for Dredging)
1- 1/2 pound Chicken Breasts, Pounded To Even Thickness
1/4 pounds Thinly Sliced Prosciutto
8 ounces, weight Mushrooms, Pat Dry With A Paper Towel And Chop
1 cup Marsala Wine
1- 1/2 cup Smoked Provolone Cheese, Freshly Shredded
1 cup Chicken Broth
2 Tablespoons Butter
Parsley, For Garnish
Salt And Pepper, to taste

1
Heat about 1/4 cup of olive oil in a large skillet on medium-high heat.
2
Meanwhile, place a decent amount of flour (about 1 cup) in a shallow bowl and season well with salt and pepper.
3
Dredge chicken breasts in flour and shake off any excess.
4
Place chicken into hot oil and pan fry until chicken is cooked through, about 2 3 minutes per side.
5
Work in batches if you have to and transfer cooked chicken into a 9 x 13 baking dish that has been sprayed with cooking spray.
6
Once chicken is done cooking, turn heat down to medium.
7
Add prosciutto and cook to render out some of the fat.
8
After about 1 minute, remove prosciutto from the pan and place evenly over chicken.
9
Without draining the skillet, add the mushrooms and cook until they begin to give off juices.
10
Then, add in marsala and cook down to burn off the alcohol until the mushrooms are coated in the thickened liquid.
11
Meanwhile, top chicken and prosciutto evenly with cheese.
12
Place under broiler for 1 minute until cheese is melted and bubbling.
13
After the marsala mixture has cooked for a minute or two, add chicken broth and butter.
14
Stir until butter is completely melted.
15
Pour marsala sauce and mushrooms over entire dish.
16
Garnish with parsley if desired.
17
And serve!

545

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 11 ingredients. The key ingredients include: 1/4 cups Olive Oil, For Frying, 1 cup Flour (for Dredging), 1- 1/2 pound Chicken Breasts, Pounded To Even Thickness, 1/4 pounds Thinly Sliced 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