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    Ask Chef Dennis » Recipes » Chicken Saltimbocca Recipe an Italian Classic

    Chicken Saltimbocca Recipe an Italian Classic

    Published: Aug 1, 2020 · Modified: Jun 29, 2021 by Chef Dennis Littley · 95 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.82 from 43 votes
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    pinterest image for chicken saltimbocca

    Have you ever heard of Chicken Saltimbocca? During my restaurant days, it was one of my favorite dishes to prepare. It contained different components that came together in a symphony of flavors that truly did “jump in your Mouth”, at least according to the literal translation!

    close up of chicken saltimbocca on a white plate

    When I first started working in an Italian kitchen, Saltimbocca was made with veal, but these days chicken has replaced veal in just about every dish it used to be made with.

    What do I need to make chicken saltimbocca?

    ingredients to make chicken saltimbocca

    Let’s start by gathering the ingredients we need to make a Chicken Saltimbocca. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

    Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

    Do I Need to add mushrooms to Chicken Saltimbocca?

    No, you don’t. This is your dinner and you should always make it with ingredients you enjoy eating.

    Some of the ingredients we use in restaurants have very specific purposes, while others are fillers used to bulk up a dish without bulking up the cost. Mushrooms have always been a favorite of mine for this purpose,  and pasta, rice or grains take up a lot of room on the plate and can a meal much more enticing.

    What type of Marsala should I use?

    The first thing to remember when looking for Marsala wine to cook with is if you have a choice between dry or sweet, always choose sweet. The wine is not actually sweet but adds a more complex flavor profile.

    This is going to go against everything you read from other chefs and publications. But this is the reason my Marsala Sauce is so much better than the rest.

    My favorite Marsala will always be Pellegrino, my other recommendations are:

    • Pellegrino
    • Cribari
    • Florio
    • Taylor

    If you can only get dry, don’t worry. The sauce will still be delicious.

    2 chicken breasts and mushrooms in a saute pan

    The first step is to lightly coat the chicken breasts in flour seasoned with sea salt and black pepper. Add olive oil to a hot pan and saute the breasts on one side for 2-3 minutes then turn to the other side.

    When you turn the chicken breasts over, add the slice mushrooms to the pan. If you need additional olive oil add it now.

    **mushrooms will soak up the oil as they cook.

    marsala added to saute pan with chicken and mushrooms

    When the mushrooms are fully cooked and both sides of the chicken have been seared, move the pan off the heat and add the Marsala. This is a good time to add the seasonings to the pan.

    This will deglaze the pan, unsticking all the delicious little bits that have stuck during the cooking process.

    2 sauteed chicken breasts in sauce for chicken saltimbocca

    The next step is adding the chicken stock and cream to the pan. Simmer over medium heat for 2-3 minutes. The sauce will begin to thicken.

    sauteed spinach in pan

    While the sauce is reducing, saute (or steam) the spinach in another pan.

    2 chicken breasts in a pan with sauce with butter coated in flour to thicken sauce

    The next step is to add the beurre manie (softened butter rolled in flour). This will help thicken the sauce.

    2 chicken saltimbocca in pan

    Once the sauce has thickened, turn the heat down to low and top each chicken breast with two very thin slices of prosciutto and shredded (or sliced) Fontina cheese.

    Cover the pan to allow the cheese to melt.

    Do I have to use prosciutto in the Chicken Saltimbocca?

    No you don’t. It does enhance the flavor of the dish, but If you don’t like prosciutto leave it out.

    Can I use another cheese in this dish?

    Yes you can. Traditionally Fontina is used, but another soft mild flavored cheese could be used. Here are some suggestions.

    • Gruyère
    • Emmental 
    • Provolone
    • Gouda
    overhead view of chicken saltimbocca on a white plate with a sprig of sage

    Place a portion of the sauteed spinach on a plate and cover one edge with the finished chicken breast.

    Add a splash of marsala to the sauce to bolster the flavor and spoon the mushrooms and sauce over the chicken breast.

    **If the sauce is too thick or looks oily add a little water (or stock) to the pan.

    More Chicken Recipes You’ll Love!

    • Chicken Pepperoni with Linguine – Restaurant-Style Dish
    • Classic Chicken Marsala Recipe – The Perfect Date Night Dinner
    • Grilled Chicken Alfredo Recipe with Pappardelle, Grilled Mushrooms and Tomatoes
    • Easy Chicken Parmesan Recipe : Restaurant Style

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    close up chicken saltimbocca on a white plate
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    4.82 from 43 votes

    Chicken Saltimbocca

    When it comes to Italian deliciousness, chicken saltimbocca lives up to its name. It literally means explodes in your mouth and this flavorful chicken dish will not disappoint!
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Entree
    Cuisine: Italian
    Servings: 2
    Calories: 995kcal
    Author: Chef Dennis Littley

    Ingredients

    • 10 ounces boneless chicken breasts 5 ounce breasts
    • 4 slices prosciutto very thin
    • 2 oz fontina cheese shredded
    • 8 oz mushrooms sliced
    • 5 oz baby spinach
    • 6 oz sweet marsala
    • 6 ounces chicken stock
    • 2 tbsp unsalted butter
    • 2 tbsp flour
    • 1 ounce heavy cream or half and half
    • ½ teaspoon ground sage
    • ⅛ teaspoon black pepper
    • ¼ teaspoon sea salt
    • ½ teaspoon onion powder
    • 3 tablespoons Olive oil to saute spinach and chicken
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Lightly pound the chicken breasts with the flat side of a meat hammer
    • Dredge chicken breasts in flour seasoned with salt and pepper
    • Add oil to a hot large saute pan (medium-high) then place the floured breasts into the pan
    • Cook the chicken 2-3 minutes on one side. Turn over the chicken breasts and add the sliced mushrooms. Cook until mushrooms are fully cooked.
      **add additional olive oil if needed.
    • Remove the pan from the heat and add all but 2 ounces of marsala wine to deglaze the pan. This will deglaze the pan.
      *Reserve 2 ounces of marsala for final step.
    • Add the chicken stock, seasonings and heavy cream to the pan. Reduce the heat to medium and continue to cook allowing the sauce to reduce.
    • In another saute pan add in a little olive oil and the baby spinach, saute until completely cooked and set aside (make sure you drain off any extra oil)
      *you can use water instead of oil if preferred.
    • Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor
    • Turn the heat to low and top each chicken breast with two slices of very thinly sliced prosciutto and shredded fontina cheese
    • Cover the pan and allow the cheese to melt.
    • Place a portion of the spinach on a plate and place the finished chicken saltimbocca covering one corner of the spinach.
    • With the pan over medium-high heat add the reserved marsala wine to the pan. If the sauce is too thick or looks oily add a little water to the pan.
    • Serve with potatoes, rice, grains or over pasta and enjoy

    Video

    Nutrition

    Calories: 995kcal | Carbohydrates: 28g | Protein: 48g | Fat: 68g | Saturated Fat: 25g | Cholesterol: 187mg | Sodium: 912mg | Potassium: 1285mg | Fiber: 3g | Sugar: 11g | Vitamin A: 7586IU | Vitamin C: 22mg | Calcium: 258mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Davey

      May 16, 2022 at 11:19 am

      This seems a lot closer to chicken marsala instead of saltimbocca. I thought the essence of saltimbocca was fresh sage leaf and prosciutto. The marsala and mushrooms are throwing me.

      Reply
      • Chef Dennis Littley

        May 16, 2022 at 11:44 am

        That’s how I was taught to make it by a chef from Italy, recipes vary all across Italy.

        Reply
    2. Laurie

      April 30, 2022 at 8:49 am

      5 stars
      Made this for dinner and we loved it! I will be making this often!

      Reply
    3. bobinatl

      April 04, 2022 at 2:32 pm

      5 stars
      My variations:
      I pound sage leaves (3) between the chicken and the prosciutto. Also, I use Madeira instead of Marsala.
      Great dish!

      Reply
    4. Nancy

      March 08, 2022 at 11:50 am

      5 stars
      This is fantastic! My husband loved it – better than our local Italian restaurant. Great recipe; Terrific instructions. Thanks Chef Dennis!

      Reply
      • Chef Dennis Littley

        March 08, 2022 at 1:21 pm

        I love hearing that Nancy! I hope you find more recipes on my blog to try.

        Reply
    5. Laura

      November 05, 2021 at 5:14 pm

      5 stars
      Hands down, one of mine and my husbands FAVORITE recipes! I’ve been making it for the last few years actually and have never gotten a bad review, thanks for the wonderful recipe!!!

      Reply
    6. Kimberly

      March 03, 2021 at 6:41 pm

      Just made this. My boyfriend’s favorite at restaurants, and he loved it at home. Chef’s kiss😍

      Reply
    7. william f, wilson (Bill)

      January 04, 2021 at 1:23 pm

      Sounds delicious, looks easy.. Can’t wait to try it.

      Reply
    8. Joss Ostendorf

      September 02, 2020 at 1:27 pm

      4 stars
      Thanks Dennis!!

      Even I couldn’t find the Marsala where I was at that moment, it’s just a lovely dish.
      Also I didn’t have the onion powder, but I fried some garlic and onions with the spinach.

      I was surprised by the tenderness of the chicken!

      This will be a favorite!

      Reply
    9. Aaron

      August 22, 2020 at 2:29 pm

      This version was Delicious!! Very similar to local Italian restaurant, but the Marsala added a pleasant sweetness to the sauce. I did not see in the recipe where to incorporate the onion powder and sage, but was tasty without. Afterthought was to incorporate sage and onion into flour dredge mixture. Great recipe and will definitely be making again.

      Reply
      • Chef Dennis Littley

        August 22, 2020 at 2:37 pm

        I’m very happy to hear you enjoyed the dish, and sorry about not telling you where to put the seasonings. That would be when you add the stock and cream. This is also my basic chicken marsala recipe, just eliminate the spinach, prosciutto, cheese and sage.

        Reply
    10. Susan Buckethal

      August 15, 2020 at 11:35 am

      5 stars
      dI made this recipe, it turned out perfect and my husband loved it. Thanks for a really great recipe!

      Reply
    11. Kevin Godbee

      August 06, 2020 at 7:39 am

      5 stars
      Loved this! Made it last night. It tastes so good, and really is easy to make!

      Reply
    12. Mama Maggie's Kitchen

      August 05, 2020 at 3:39 am

      5 stars
      Incredibly delicious. I have to make this soon!

      Reply
    13. Debra

      August 04, 2020 at 7:51 pm

      5 stars
      Skip the mushrooms? No WAY! They look like the best part to me!

      Reply
    14. Leslie

      August 04, 2020 at 4:35 pm

      5 stars
      Your recipes are always so stunning. This one is no exception!

      Reply
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