Easy Chicken Saltimbocca
Easy Chicken Saltimbocca is a simple and delicious meal that will make your mouth jump with joy! The combination of fresh prosciutto, fresh sage, provolone cheese with a savory marsala wine sauce makes this a decedent dish you will serve to your friends and family over and over again!
What Is Saltimbocca?
Saltimbocca is an Italian dish that means “Jump in you mouth.” It is traditionally made with veal, but chicken is also very popular as well. Some people even use scallops. The meat is covered with fresh sage and a ham, like prosciutto.
There are many variations. Some marinate the meat in a wine mixture or a brine. Many variations also use flour to coat it to help absorb more of the liquid, cheese, a wine sauce, or a combination of these.
Easy Chicken Saltimbocca
Chicken Saltimbocca is one of my all-time favorite foods! Saltimbocca means “jump in your mouth” and it certainly does. The burst of flavors makes your taste buds jump all over the place. The ingredients really are simple, but the combination creates this amazing flavor profile.
The best I’ve ever had at a restaurant is at Maggiano’s Little Italy in Tampa, FL. So, of course, I took that as a challenge. I couldn’t be shown up by a chain restaurant, even though it’s one of the best. So I set out on a quest to make the best Chicken Saltimbocca. And . . . I succeeded!
Marsala Wine. I first made this with a chardonnay. It was really good. But it was missing that extra zing. So I went to marsala wine and that was the right move.
What Ingredients Are in Easy Chicken Saltimbocca?
- Boneless Skinless Chicken Breasts
- Olive Oil
- Fresh Sage
- Prosciutto
- Flour
- Provolone Cheese
- Shallot
- Marsala Wine
- Chicken Stock
- Butter
- Salt and Pepper
- Fresh Parsley
How Is Easy Chicken Saltimbocca Made?
- Heat the oven to 350°F. Place the flour shallow dish to coat the chicken later.
- Cut the chicken breasts in half lengthwise. Cover the chicken with plastic wrap. Use a meat mallet to pound the the pieces to about 1/4 inch thick.
- Season each piece of chicken with salt and pepper. On 1 side of each piece sprinkle some sage. Add a piece of prosciutto on top of the sage. Dredge each piece of chicken with flour being sure to keep the prosciutto on it.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken prosciutto side down. Cook thoroughly, about 5-8 minutes.
- Remove the chicken to a roasting pan and cover each piece with a slice of provolone cheese.
- Add the remaining olive oil to the skillet and then add the shallots and season with a pinch of salt. Cook for about 1 minute.
- Pour in the Marsala wine and deglaze the pan, scraping up the pieces stuck to the pan. Reduce for about 2 minutes. Next, pour in the chicken stock and reduce the liquid by about half. Stir in the butter.
- Pour the sauce in the roasting pan and place it in the oven uncovered for about 5 minutes to melt the cheese.
- Garnish with fresh parsley.
What Can I Do with the Leftovers?
The leftovers will keep nicely in fridge for us to 3-4 days. This also freezes well. To reheat, I recommend using a skillet on the stove.
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Other Amazing Recipes That You’ll Love!
Chicken Saltimbocca Fettuccini
Creamy Shrimp and Mushroom Pasta
Shrimp Penne w/ Creamy Vodka Sauce and Crispy Prosciutto
Chicken Scallopini with Sun-Dried Tomato Mushroom Sauce
Balsamic Garlic Chicken and Pasta
Easy Chicken Saltimbocca
Ingredients
- 2 Boneless Skinless Chicken Breasts, trimmed and cut in half
- 4 Tablespoons Olive Oil, divided
- 1 Tablespoon Fresh Sage, chopped
- 4 slices Prosciutto
- 1/2 cup Flour
- 4 slices Provolone Cheese
- 1/4 cup Shallot, diced
- 1 cup Marsala Wine
- 1 cup Chicken Stock
- 1 Tablespoon Butter
- Salt and Pepper to taste
- Fresh Parsley chopped garnish
Instructions
-
Heat the oven to 350°F. Place the flour shallow dish to coat the chicken later.
-
Cut the chicken breasts in half lengthwise. Cover the chicken with plastic wrap. Use a meat mallet to pound the the pieces to about 1/4 inch thick.
-
Season each piece of chicken with salt and pepper. On 1 side of each piece sprinkle some sage. Add a piece of prosciutto on top of the sage. Dredge each piece of chicken with flour being sure to keep the prosciutto on it.
-
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken prosciutto side down. Cook thoroughly, about 5-8 minutes.
-
Remove the chicken to a roasting pan and cover each piece with a slice of provolone cheese.
-
Add the remaining olive oil to the skillet and then add the shallots and season with a pinch of salt. Cook for about 1 minute.
-
Pour in the Marsala wine and deglaze the pan, scraping up the pieces stuck to the pan. Reduce for about 2 minutes. Next, pour in the chicken stock and reduce the liquid by about half. Stir in the butter.
-
Pour the sauce in the roasting pan and place it in the oven uncovered for about 5 minutes to melt the cheese.
-
Garnish with fresh parsley.
