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Chicken Saltimbocca

(recipe, Carrie Floyd)


This classic Italian dish — the name means "jumps in the mouth" — is an easy dish to throw together on a weeknight, and is delicious paired with baked sweet potatoes and sautéed greens. With the prosciutto and chicken broth — especially if you use canned broth — this dish can get salty fast, so be sure to finish the sauce with unsalted butter.


  1. 4 boneless, skinless chicken breasts
  2. 15 to 20 fresh sage leaves
  3. 4 slices prosciutto
  4. 2 Tbsp. olive oil
  5. ½ cup reduced chicken stock (boil 1 cup to reduce by half)
  6. ½ cup Marsala
  7. 4 Tbsp. cold unsalted butter
  8. Freshly ground black pepper


  1. Place the chicken breasts between 2 sheets of waxed paper and, using a meat pounder, pound the breasts to an even thickness of about ½ inch to ¾ inch.
  2. Press half of the sage leaves onto the chicken breasts. Cover each breast with a slice of prosciutto, tucking it under the meat.
  3. In a medium sauté pan, heat olive oil. Over medium heat, cook the chicken breasts, prosciutto-side down first. After 5 minutes, flip the chicken and cook the other side to a light golden brown, about 5 minutes more. When the chicken is cooked through, remove it from the pan and keep warm. (If the breasts are golden brown but not cooked all the way through, transfer them to an ovenproof pan and cook another 5 to 10 minutes in a preheated 375-degree oven.)
  4. Deglaze the sauté pan by adding the reduced chicken stock and Marsala to the pan. Bring to a simmer, scraping up any cooked bits from the bottom of the pan. Once this mixture looks syrupy, whisk in cold butter, then season to taste with freshly ground black pepper.
  5. Place each chicken breast on a plate, pouring some of the sauce over each breast. Serve hot.


Read more about scallopine-style dishes in Kelly Myers' "By the pound."