Ask Chef Dennis

  • Recipe Index
  • About
menu icon
go to homepage
  • Recipe Index
  • About
subscribe
search icon
Homepage link
  • Recipe Index
  • About
×
Home » Recipes » Chicken Recipes

Chicken Saltimbocca Recipe

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

4k
SHARES
Facebook4kPinterestFlipboard
Jump to Recipe Listen to the Post

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
  • Do I need to add mushrooms to Chicken Saltimbocca?
  • What type of Marsala should I use?
  • How to make Chicken Saltimbocca
  • 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

ingredients to make recipe.

Let’s start by gathering the ingredients we need to make a Chicken Saltimbocca. In Chef’s Speak, this is called mise en Place, which translates to “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 serve as fillers used to bulk up a dish without increasing the cost. Mushrooms have always been a favorite of mine for this purpose, and pasta, rice, or grains can take up a lot of room on the plate, making 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 that, if you have a choice between dry and sweet, always opt for the sweet version. The wine is not actually sweet, but it adds a more complex flavor profile.

This will 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 make Chicken Saltimbocca

Follow along with my simple step-by-step instructions to learn how to make chicken saltimbocca in your home kitchen.

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, loosening all the delicious little bits that have stuck to it 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. Cover the pan to allow the cheese to melt.

Also, verify that the temperature has reached 165°F using an instant-read thermometer.

overhead view of chicken saltimbocca on a white plate with a sprig of sage

Place a portion of the sautéed spinach on a plate and cover the 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 the cooled chicken in an airtight container or wrap it tightly with plastic wrap or aluminum foil, and keep it 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), such as roasted green beans or Brussels sprouts. 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, feel free to 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)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. nicole says

    September 18, 2011 at 11:59 am

    5 stars
    this looks amazing. I love fontana cheese and anything w mushrooms and wine works for me

    Reply
  2. Denise says

    September 10, 2011 at 5:26 pm

    Oh my, this looks fabulous! Definitely going to try it soon. Fontana cheese is hard to find here, any thoughts on a good substitute?

    Reply
    • Chef D says

      September 10, 2011 at 6:50 pm

      I have used Mozzarella, that works well with the dish, you just want a cheese that melts well and doesn’t over power the dish.

      Reply
  3. Kaitlin says

    September 06, 2011 at 10:30 am

    mm. I love chicken Saltimbocca, but mine is never as pretty as this!

    Reply
  4. Maureen says

    September 03, 2011 at 5:56 am

    5 stars
    I was searching for a recipe for this and found yours. I know it will be fantastic so this is the one I’m going to make!

    Reply
    • Chef D says

      September 03, 2011 at 6:00 am

      Thanks Maureen! I hope you enjoy it as much as we do!

      Reply
  5. Felechia says

    September 02, 2011 at 9:19 pm

    5 stars
    I made this tonight for our Friday night supper. We loved it. Thanks so much.

    Reply
    • Chef D says

      September 03, 2011 at 5:59 am

      Thank you for letting me know! I am so glad to hear that you enjoyed it!

      Reply
  6. Margie says

    September 02, 2011 at 5:05 pm

    Love how you’ve presented a restaurant-style dish for home cooks! I try to avoid boneless skinless chicken breasts, but my kids love ’em. IMHO, pounding them is the way to go to for even cooking and tender texture. I’ve never cooked with Marsala and would love to give it a try.

    Reply
  7. Laura @ Family Spice says

    September 02, 2011 at 9:37 am

    I’m not feeding a restaurant or a school, just my family of five. We also have a lot of relatives and we are always hosting dinners and parties at our house. Actually, maybe I am a restaurant? But, I pay for it all!! I have an extra fridge in the garage specifically for stocking up on meat that’s on sale. Whole roasting chickens for 69¢/pound, B/S chicken breast for $1.88/lb, tri-tip for $1.99/lb…. and on and on. I only pay full price during an emergency cooking situation! Lovely recipe!

    Reply
  8. Katrina @ In Katrina's Kitchen says

    September 02, 2011 at 8:13 am

    Loving this new segment! Of course the dish is delightful!! I feel your pain on grocery prices. Sigh.

    Reply
  9. skip to malou says

    September 01, 2011 at 4:58 pm

    I love the new series chef. Thank you for generously sharing your skills and knowledge. Homecooks like me appreciates the learning I could get from your series. It will help me infuse a littlle sophistication into our daily cooking. I know my family will enjoy new dishes that I could get from here.

    xo,
    Malou

    Reply
  10. Peggy says

    September 01, 2011 at 4:53 pm

    I love the new segment Dennis! And what a way to start it off – I’m a big fan of saltimbocca and this sounds like a definitely winner to me =)

    Reply
  11. Clarissa says

    September 01, 2011 at 4:27 pm

    I’ve never heard of beurre manie. How can you be sure the sauce doesn’t have that raw-flour taste you get if you don’t cook a rioux long enough?

    Reply
    • Chef D says

      September 01, 2011 at 4:37 pm

      your not putting that much flour into the dish, like with a roux. I have been using this method for 30 years without ever having it leave a raw flour taste. If anything you get more of the butter flavor, the flour just helps pull it together. The trick is just pushing flour into the outer part of the butter, kind of rolling it in the flour while getting as much in the butter as you can.
      I’ve used this with all types of dishes and sauces.

      Reply
  12. Kita says

    September 01, 2011 at 3:46 pm

    Beautiful dish Chef! I am floored by prices lately – and not just on chicken. But on everything. I read a report earlier in the year about the inexcusable increase in markets over the last five years and how it is just going to continue to rise. Nothing like stimulating the economy huh? It’s just the two of us 99% of the time here, but I always buy in bigger packs and break them down into portions we can use – freezing the leftovers. It just saves in the long run.
    Can’t wait to see what your bring us next!

    Reply
  13. Carolyn says

    September 01, 2011 at 1:31 pm

    Great new segment, and a fantastic meal to start with. I think I will be making this one soon.

    Reply
  14. Taflan says

    September 01, 2011 at 12:58 pm

    5 stars
    Great dish Chef…

    It seems like Chicken is much more expensive in England. So is Beef, so is lamb, so is pork…
    and probably fish is the most expensive ingredient here. Sometimes i forget that we live in island. :))))

    I’ll be following your new segment with interest and good luck. One thing is sure that photography will be excellent.

    Reply
  15. Nanci says

    September 01, 2011 at 11:27 am

    My mouth is watering I do not care for sage what could I use as a sub?

    Reply
    • Chef D says

      September 01, 2011 at 12:05 pm

      hi Nanci
      i would just leave the sage out, my wife doesn’t like it either and it comes out great!

      Reply
« Older Comments
Newer Comments »


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.

More about me →

Fan Favorites

  • overhead view of barbecued half racks of baby back ribs on a white platter
    Oven Baked Baby Back Ribs
  • sliced meatloaf with the rest of meatloaf on a white platter
    Classic Meatloaf Recipe with Zesty Glaze
  • shredded cabbage mixed with coleslaw dressing in a glass bowl.
    Easy Homemade Coleslaw Recipe
  • Banana bread sliced on a cutting board.
    Banana Bread Recipe
  • chicken parm with pasta on a white plate
    Chicken Parmesan Recipe
  • seasoned crispy chicken legs on a foil wrapped tray
    Baked Chicken Legs

Featured In

Collage showing where Ask Chef Dennis has been featured.

Footer

↑ back to top

INFO

  • Privacy Policy
  • Disclosure Policy
  • Cookie Policy
  • Accessibility Policy

SUBSCRIBE

Sign Up Today and start getting my easy-to-make restaurant-quality recipes!

CONTACT

  • About
  • Contact

© 2009-2025 · Ask Chef Dennis · 30 N. Gould Street, STE 7204, Sheridan, Wyoming, 82801

Proud Member of:
Mediavine Publisher Network

Let's Get Social

Pinterest Facebook Flipboard Instagram YouTube LinkedIn

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.