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delicious chicken wrapped prosciutto

Savory Chicken Saltimbocca

This elegant Italian-inspired dish combines tender chicken with prosciutto and fresh sage in a rich marsala wine sauce. The golden-brown chicken pairs perfectly with earthy mushrooms for a restaurant-worthy meal that comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1/2 cup beef broth
  • 2 tablespoons fresh sage chopped
  • 8 ounces mushrooms halved or quartered if large
  • 2 tablespoons olive oil
  • 2 ounces prosciutto chopped
  • 2 boneless skinless chicken breast halves about 8 oz each
  • 1/2 cup dry marsala wine
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Meat mallet

Method
 

  1. Slice the chicken breasts lengthwise to create four thinner pieces, then pound each to about 1/4 inch thickness using a meat mallet or heavy skillet.
  2. Season the flattened chicken pieces with salt and pepper on both sides.
  3. Heat olive oil in a large skillet over medium heat. Cook the chicken until golden brown, about 4-5 minutes per side. Work in batches if needed to avoid crowding. Remove chicken to a plate and keep warm.
  4. In the same pan, add the mushrooms and increase heat to high. Sauté until they begin to brown, about 5 minutes, adding a touch more oil if necessary.
  5. Deglaze the pan with marsala wine, scraping up any browned bits from the bottom of the pan.
  6. Add beef broth and bring to a boil, then reduce to a simmer until the liquid has reduced by half, approximately 5 minutes.
  7. Remove the pan from heat and stir in the chopped prosciutto, fresh sage, and butter. Allow the butter to melt into the sauce.
  8. Taste and adjust seasoning with salt and pepper as needed, keeping in mind the prosciutto adds saltiness.
  9. Return the chicken to the pan to warm through, or plate the chicken and spoon the mushroom and prosciutto sauce over the top to serve.

Notes

For the best flavor, use high-quality prosciutto from the deli counter rather than pre-packaged varieties. While dried sage can work in a pinch, fresh sage provides a much more aromatic and authentic flavor profile.
This dish pairs beautifully with creamy polenta, an arugula salad with lemon vinaigrette, or roasted asparagus. Store leftovers in an airtight container in the refrigerator for up to 3 days.
For variations, try using turkey cutlets instead of chicken, or substitute the marsala with dry sherry or white wine with a splash of balsamic vinegar.