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close up chicken saltimbocca on a white plate
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4.82 from 44 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


  • 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
  • teaspoon black pepper
  • ¼ teaspoon sea salt
  • ½ teaspoon onion powder
  • 3 tablespoons Olive oil to saute spinach and chicken


  • 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



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