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Home » Recipes » Chicken Recipes

Chicken Saltimbocca Recipe

Published: Aug 1, 2020 · Modified: Sep 4, 2023 by Chef Dennis Littley

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Have you ever heard of Chicken Saltimbocca? During my restaurant days, it was one of my favorite dishes to prepare.

This saltimbocca dish is an Italian classic that contains different components — from crispy, salty prosciutto and moist, juicy chicken to a luscious and velvety wine-infused sauce — that come together in a symphony of flavors that truly do “jump in your mouth.”  It’s a dish that lives up to its literal translation!

close up of chicken saltimbocca on a white plate


 
Table of Contents:
  • Audio Player
  • Ingredients to make chicken saltimbocca
  • Do I Need to add mushrooms to Chicken Saltimbocca?
  • What type of Marsala should I use?
  • What to Serve with Chicken Saltimbocca
  • Recipe FAQ’s
  • More Chicken Recipes You’ll Love!
  • Recipe: Chicken Saltimbocca

Audio Player

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

If you love delicious chicken dishes make sure to try my Chicken Sorrento.

Ingredients to make chicken saltimbocca

ingredients to make recipe.

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 make 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.

How to start making the recipe.

The first step is to lightly coat the skinless chicken breasts (or chicken cutlets, which are halved chicken breasts) in flour seasoned with sea salt and black pepper.

Add olive oil to a large skillet that has been preheated and place chicken in a single layer in the hot pan. 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 sliced mushrooms to the pan. If you need additional olive oil, add it now.

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

next step in recipe.

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.

next step in recipe.

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.

Finishing recipe in saute pan.

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

adding prosciutto and cheese.

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

Cover the pan to allow the cheese to melt.

Also, check that the temperature has reached 165 degrees Fahrenheit using an instant-read thermometer.

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 on 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.

To store, place chicken that has cooled to room temperature in an airtight container or wrap tightly with pieces of plastic wrap or aluminum foil, and keep in the refrigerator for up to 3 days.

What to Serve with Chicken Saltimbocca

For side dishes, I’m a huge fan of green vegetables (even though there’s already spinach), like roasted green beans or brussels sprouts, but I also love starches like roasted potatoes, mushroom risotto, or a big piece of warm, crusty bread with butter.

If you’re looking for a good wine pairing for this traditional Italian dish, try a dry white wine like Pinot Grigio or a crisp sauvignon blanc.

Recipe FAQ’s

What is chicken saltimbocca made of?

This traditional Italian dish is made with seared chicken and prosciutto and is predominantly seasoned with sage. It is also smothered in an incredible wine sauce that can incorporate any varietal from sauvignon blanc to Marsala.

Where is saltimbocca from?

Saltimbocca hails from Italy. Its origins are associated with the region around Rome.

Do I have to use prosciutto in the chicken saltimbocca?

No, you don’t. A slice of prosciutto or two enhances the flavor of the dish, but If you don’t like prosciutto, leave it out. Or, use ham for a flavor combination that is somewhat similar to chicken cordon bleu.

What other cheese can I use in chicken saltimbocca?

Yes, you can. Traditionally, Fontina is used, but another soft and mild flavored cheese could be used.
Here are some suggestions– Gruyere, Emmental, Provolone or Gouda can be used instead of Fontina.

More Chicken Recipes You’ll Love!

Try my delicious chicken parmesan recipe or some of these tasty treats below.

  • chicken florentine with supreme sauce on a white plate
    Easy Chicken Milanese alla Florentine
  • overhead view of chicken pepperoni on a white plate
    Chicken Pepperoni with Linguine
  • overhead shot of chicken marsala with mushrooms on a white platter
    Classic Chicken Marsala Recipe

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!

close up chicken saltimbocca on a white plate

Chicken Saltimbocca

Chef Dennis Littley
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!
4.92 from 93 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Entree
Cuisine Italian
Servings 2
Calories 995 kcal

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 tablespoon unsalted butter
  • 2 tablespoon 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

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

Notes

To make the seasoned flour, combine about ⅓ cup of flour with half a teaspoon of salt and one-quarter teaspoon of black pepper.

Nutrition

Calories: 995kcalCarbohydrates: 28gProtein: 48gFat: 68gSaturated Fat: 25gCholesterol: 187mgSodium: 912mgPotassium: 1285mgFiber: 3gSugar: 11gVitamin A: 7586IUVitamin C: 22mgCalcium: 258mgIron: 4mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.92 from 93 votes (58 ratings without comment)

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    Recipe Rating




  1. Cheryl and Adam @ pictureperfectmeals.com says

    September 01, 2011 at 10:51 am

    One of the first things I ate when I moved to Rome was saltimbocca. I thought I had died and woken up in heaven. It truly was one of the most amazing flavors i had ever tasted. Over the next ten years I explored the entirety of Italian culinary genius, but you never forget your first time, right? Thanks for the memories, chef! Congrats, of course, on the Top 9!

    Reply
  2. Barbara @ Barbara Bakes says

    September 01, 2011 at 9:19 am

    This is my kind of recipe! Great idea of a series.

    Reply
  3. RavieNomNoms says

    September 01, 2011 at 9:00 am

    This is awesome. Great first entry Chef Dennis! I am so excited to see how this new portion of your blog is going to go. You always have the best tips and are so very thorough. Thanks for being awesome as always!

    Your chicken looks very tasty. I think I should try this and try it very very soon. I love the mushrooms on top. One of my favorite ingredients with chicken.

    Reply
  4. Daniela says

    September 01, 2011 at 8:39 am

    5 stars
    E’ Da un po’ che non passavo a farti visita, il tuo nuovo blog è a dir poco favoloso.
    Ho appena letto le tue ultime due ricette, sono favolose, ora vado leggermi cosa mi sono persa.
    Ciao Daniela.

    Reply
  5. kateiscooking says

    September 01, 2011 at 8:19 am

    One of my favorite dishes for chicken or pork! I’m looking forward to trying your take on it 🙂

    Reply
  6. Elin says

    September 01, 2011 at 8:10 am

    5 stars
    Chef Dennis…this is a great dish to start off your first segment of your In My Restaurant Kitchen and I am looking forward to the coming ones…lots to learn from you 🙂 I will definitely love this Chicken Saltimbocca and will be trying out this recipe. Wild Boar will be in for a surprise soon ! :p Thanks and btw Congrats on the Top 9 today 🙂

    Reply
  7. Sandi G says

    September 01, 2011 at 8:58 am

    5 stars
    Your food recipe and layout is an art!
    Congrats on being Foodbuzz #1!!

    Reply
  8. Becky says

    September 01, 2011 at 6:05 am

    Chef,
    this a great new feature that will help all of us out in the culinary sides of our blogs and kitchens, I’m always looking for another new chicken recipe. Congrats on the Top 9 today!

    Reply
  9. Alyssa says

    September 01, 2011 at 12:40 am

    5 stars
    I love your idea for this new series. I used to work in restaurants (front of the house) but always wanted to get a chance to work in the kitchen too. Now, I only cook for my small family of four, but I think I still take what I learned in my restaurant experience when I’m cooking for my family. I am always looking for something new to do with chicken. Thanks for the idea and a great post!!!

    Reply
  10. Brian @ A Thought For Food says

    August 31, 2011 at 9:26 pm

    In someone’s restaurant, I understand sometimes needing to be more economical. But the only cooking of animals that i respect is one that is done with organic, free-range (hopefully local) chickens. They may cost an astronomical amount, but it’s worth it.

    This dish does look amazing and I can’t wait to pass it along to friends. But I will also suggest that they get animals that have been treated properly… no matter what the cost is.

    Reply
    • Chef D says

      September 01, 2011 at 4:40 am

      I do understand your point Brian, and while I wish it was always possible to buy free range meats, I can’t always accomplish this. I wish there were more sources and more of a market for the products which would help bring the prices down. Free range and organic should be the first choice of any shopper, choices shouldn’t have to be made because of pricing.

      Thank you for making a very valid point, I always appreciate your comments.

      Reply
  11. janet@fromcupcakestocaviar says

    August 31, 2011 at 8:37 pm

    Oh heavens, that looks delicious Dennis! I have never tried Chicken Saltimbocca; not sure why. But looking at this and reading the recipe, It is going on my menu for this weekend.

    Reply
  12. Sommer@ASpicyPerspective says

    August 31, 2011 at 8:10 pm

    Dennis, this sounds amazing! I can never get over the mark-up–it’s pretty ridiculous.

    Reply
  13. Sandra says

    August 31, 2011 at 6:54 pm

    5 stars
    Who wouldn’t like this? It is Great recipe, and you made fantastic photographs, making this meal even more appealing and delicious! Thank you for sharing!

    Reply
  14. Jen says

    August 31, 2011 at 6:22 pm

    Great idea for a new segment! Looking forward to it…

    Reply
  15. Wendy Irene says

    August 31, 2011 at 12:22 pm

    Chef Dennis,
    I think ‘In my Restaurant Kitchen’ is a great idea! Can’t wait to learn from you. Have a wonderful day!

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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