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    Home » Recipes » Chicken Recipes

    Chicken Saltimbocca Recipe

    Published: Aug 1, 2020 · Modified: Jun 29, 2021 by Chef Dennis Littley

    3.2K shares
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    4.90 from 75 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.

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    close up chicken saltimbocca on a white plate
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    4.90 from 75 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 Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Marina

      August 04, 2020 at 3:42 pm

      5 stars
      I love saltimbocca recipe , so delicious! Fantastic Italian recipe

      Reply
    2. Marina

      August 04, 2020 at 3:41 pm

      I love saltimbocca recipe , so delicious!

      Reply
    3. Amy

      August 03, 2020 at 7:15 pm

      5 stars
      Looks absolutely delicious! I think the prosciutto really makes the difference in this dish. All that salty goodness!

      Reply
    4. Emily Flint

      August 03, 2020 at 12:00 pm

      5 stars
      Well, I know what I’m making with my chicken this week! Looks amazing!

      Reply
    5. Andréa Janssen

      August 03, 2020 at 4:33 am

      5 stars
      Delicious, I love saltimbocca. I usually prepare it with veal but this chicken variant is really delicious to!

      Reply
    6. Rachael

      August 02, 2020 at 11:04 pm

      5 stars
      This is so delicious and your tips made it really straightforward. Thank you!

      Reply
    7. Sue

      August 02, 2020 at 10:44 pm

      5 stars
      I can’t wait to make this and there will definitely be mushrooms!!

      Reply
    8. Alexandra

      August 02, 2020 at 9:57 pm

      5 stars
      This meal might just be our new favourite! We love how comforting it is, and the flavours are superb! The mushrooms are a tasty touch!

      Reply
    9. Mardi

      November 01, 2018 at 11:44 am

      5 stars
      Hi Dennis, I want to make this for my daughters engagement party, to serve 25-30 people. Can I make trays of this the day before and then bake for dinner time next day. Can I make the sauce early or at serving? If it’s possible how would you do it? For that many people what’s the best accompaniments?

      Reply
      • Chef Dennis Littley

        November 01, 2018 at 11:53 am

        This is a great choice for a party.

        I would oven roast the chicken breasts (season well) undercooking them a little so they can finish in the oven.
        You can make the sauce ahead of time if you need to, and reheat it at the time of service. It will thicken, thin it out with more marsala or chicken stock when you reheat it.
        Put the chicken on the baking tray, add hot sauce, top with prosciutto and fontina finish in 350-degree oven for 10 minutes.
        Place on top of the spinach when you move it to the serving dishes.

        I would do either mashed or roasted potatoes and a nice salad, either Cesaer or Garden. Roasted potatoes can be cut, oiled and seasoned ahead of time, then placed in a 350 oven 35-45 minutes before you finish the chicken.

        Hope this helps

        Reply
        • Molly

          December 15, 2018 at 7:17 pm

          Hi Chef, I also would like to make this ahead of time – I’m planning to bring it to Xmas dinner, and need to make enough for about 20 people. Just to clarify, would you recommend doing everything up ’til step 11, and then finishing the dish in the oven, re-warming the sauce? Thank you!!!

        • Chef Dennis Littley

          December 16, 2018 at 8:49 am

          I would cook the chicken till its almost done. You can grill it, cook it in the oven or saute it. Season the chicken well before cooking. Cook the spinach ahead of time or before serving whatever works best for you. Make the sauce on the stove top and when you’re ready to serve put it together and finish it in the oven, adding the sauce before serving.
          This is a great dish for groups.

        • Molly

          December 16, 2018 at 6:22 pm

          Thanks so much! We’re doing a trial run tonight, we’ll see how it goes 🙂

    10. Belle

      January 04, 2018 at 3:18 pm

      5 stars
      While my note is many years past the original posting date of your recipe, I thought I’d still throw in my comments. I have been making Chicken Saltimbocca now for, gosh, over thirty years, and it’s always been a favorite of my family. I learned to construct it a bit differently, but I doubt it makes a huge difference in taste, if at all. After pounding the breasts flat, I place the prosciutto and cheese on top of each breast portion, then roll them up snugly, tucking in the edges and ends, securing each with toothpicks. I give them a quick egg wash before dredging each in a fresh breadcrumb/flour/parmesan/sage mixture and pan fry in an unsalted butter/olive oil mix over medium to medium high heat until a light golden brown before transferring to the baking dish. Several members of my family have never acquired a taste for spinach unfortunately, so I’ve had to substitute there. I usually toss asparagus spears with olive oil, fresh squeezed lemon and sea salt before grilling them to a crisp-tender consistency, then fan out 5 to 7 spears under each breast for plating. Everything else is practically identical, including the idea of adding the mushrooms!! Yummmm….

      Reply
      • Chef Dennis Littley

        January 05, 2018 at 9:57 am

        thanks for your comment Belle and I’ve always said recipes should be guidelines and easily adaptable to our own tastes. Thanks so much for sharing your version!

        Reply
    11. Piper Smith

      February 23, 2017 at 8:51 pm

      My husband fell in love with me when I made this. I served it over wild mushroom ravioli!

      Reply
      • Chef Dennis Littley

        February 24, 2017 at 8:56 am

        what a great way to serve it! I’ll have to try it

        Reply
    12. Howlinwolf

      February 19, 2015 at 8:51 pm

      I am trying to figure out what I am missing. The recipe is basically strong, but the cooking times are ridiculous. If you pound the chicken breast to the thickness shown in your photo of the plated dish your cooking times of 5 minutes per side & 15 minutes in a 350 degree oven would produce chicken jerky. I sauteed mine around 1 1/2 minutes per side & 5 minutes in the oven. Tell me what I am missing.

      Reply
      • Chef Dennis Littley

        February 20, 2015 at 8:18 am

        your right Bob, you can definitely reduce the cooking time, I do saute over a medium heat as high heat tends to toughen the meat and as for the oven time it says about 15 minutes or until the cheese is melted. Whatever works for you is good.

        Reply
    13. Chef D

      September 28, 2011 at 8:56 am

      yes you can , just don’t cook the chicken all the way, I would top it with everything, reserve the sauce. heat it up at 350 for 15 minutes or until 165 degrees then top with the hot sauce when you serve it.

      Reply
      • Nanci

        September 28, 2011 at 9:16 am

        thank you

        Reply
    14. Nanci

      September 28, 2011 at 8:52 am

      Can I saute the chicken and mushrooms first then hold it for an hour or so and then bake it in the oven would that be ok. It is a time thing for me

      Reply
    15. Chef D

      September 18, 2011 at 5:20 pm

      Thank you so much for letting me know! I’m happy to hear you enjoyed it!

      Reply
    16. nicole

      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
    17. Denise

      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

        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
    18. Kaitlin

      September 06, 2011 at 10:30 am

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

      Reply
    19. Maureen

      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

        September 03, 2011 at 6:00 am

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

        Reply
    20. Felechia

      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

        September 03, 2011 at 5:59 am

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

        Reply
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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. 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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