Chicken Saltimbocca

Delicious Chicken and prosciutto dish that means Jump-in-the-mouth.

<div class=

Recipe: Chicken Saltimbocca

Summary: Delicious Chicken and prosciutto dish that means Jump-in-the-mouth


  • 2 6 oz Chicken breast
  • 2 slices prosciutto
  • flour for dredging
  • 2 tbsp oil for sauteing
  • 1/2 or 2 tsp shallot minced
  • 6 sage leaves
  • 1 tsp rubbed sage
  • 1/4 lb of butter
  • 1 cup white wine
  • salt
  • pepper
  • fresh parsley (optional)


  1. Cut and gently pound the chicken cutlet so it’s the same thickness throughout. This will ensure it cooks evenly. Add three sage leaves to each breast and cover with a slice of prosciutto. Lightly tap the prosciutto into the chicken with a mallet. Dredge in flour and shake off any excess.
    Heat a pan on med-high heat, add the oil, when hot enough add chicken, I cook prosciutto side down first. Flip when ready and saute other side. Test for doneness by touching, raw will feel fleshy and the more it cooks the denser it will get. If it’s too resistant to the touch it’s over done. You can take it out of the pan and put it on a plate when it has just a little springiness left, it will continue to cook on the plate, so don’t overcook it. Tent the chicken with foil.

    Add a little more oil if needed and the shallots. Also the mushrooms and spinach if you choose to use them. Cook for a minute, or until done, then add the wine. Scrap the fond (browned bits) off the bottom of the pan while letting the wine reduce by half or more.

    If using spinach, remove from pan at this point. Remove pan from heat.
    You should be ready to serve at this point. Plate the chicken and sides, pour any juice accumulated on the plate into the pan. Make sure the pan is still hot, if not reheat.

    Take the pan off the heat and tilt the pan. Add the rubbed sage and fresh parsley. Add the butter cut into pieces. Whisk the butter until creamy and spoon over chicken.


* 6 mushrooms sliced
* 9 oz fresh spinach
* 2 slices mozzarella cheese
* 2 artichoke hearts cut in half

Cooking time (duration): 20

Number of servings (yield): 2

Meal type: dinner

Culinary tradition: Italian

My rating: 5 stars:  ★★★★★ 1 review(s)

Pounded chicken breasts with sage and prosciutto
Tap the prosciutto and sage into chicken breasts
Saute chicken prosciutto side down
Saute chicken prosciutto side down
Turn chicken over and finish cooking
Turn chicken over and finish cooking
Cook shallots
Add shallots and cook
Add mushrooms if using
Add mushrooms, if using, and cook
Add white wine
Add white wine to hot pan and reduce
Add pieces of butter to reduced wine
Add pieces of butter to reduced wine
Whisk in butter and sage until creamy
Whisk in butter and sage until creamy
Chicken Saltimbocca

Facebook comments:

Leave a Comment