Why You’ll Love This this Crispy Prosciutto Chicken Saltimbocca
This chicken saltimbocca brings together tender, golden-brown chicken with the rich, salty bite of prosciutto and the earthy warmth of fresh sage—it’s like Italy decided to throw a dinner party in your kitchen.
The marsala wine creates this gorgeous, glossy sauce that’s fancy enough for company but simple enough that you won’t spend all day stress-cooking in the kitchen.
Plus, you get to pound chicken with a meat mallet, which is surprisingly therapeutic after a long day, and the whole thing comes together in one pan so cleanup won’t make you want to order takeout next time.
Ingredients List
This crispy prosciutto chicken saltimbocca comes together with just a handful of simple ingredients that pack some serious flavor punch.
- 2 boneless skinless chicken breast halves, about 8 oz each
- 8 ounces mushrooms, halved (quartered if large)
- 2 tablespoons olive oil
- 1/2 cup dry marsala
- 1/2 cup beef broth
- 2 ounces prosciutto, chopped
- 2 tablespoons fresh sage, chopped
- 2 tablespoons unsalted butter
- Salt and pepper
A few things worth noting about these ingredients from a health perspective:
- The chicken provides lean protein while the prosciutto adds sodium and fat, so this balances out to a reasonably healthy main dish.
- Mushrooms bring fiber, vitamins, and that meaty umami flavor without extra calories.
- Fresh sage contains antioxidants and has been linked to brain health benefits.
- The marsala wine cooks off most of its alcohol content, leaving just the rich flavor behind.
- Using olive oil instead of heavier fats keeps things on the lighter side, though you’re still getting butter for that silky sauce finish.
Step by Step Directions
Making this crispy prosciutto chicken saltimbocca requires careful attention to timing and technique to achieve perfectly tender chicken with a rich, flavorful sauce.
- Prepare the chicken: Slice chicken breasts in half lengthwise, then pound each piece to 1/4 inch thickness and season with salt and pepper.
- Cook the chicken: Heat olive oil in a large skillet over medium heat and sauté chicken until golden brown, about 4-5 minutes per side (work in batches if needed to avoid overcrowding), then remove and keep warm.
- Sauté the mushrooms: In the same pan, cook mushrooms over high heat until they start to brown, about 5 minutes, adding more oil if necessary.
- Deglaze and reduce: Pour in marsala wine, scraping up any browned bits from the bottom of the pan, then add beef broth and bring to a boil.
- Simmer the sauce: Reduce heat and simmer until the liquid reduces by half, approximately 5 minutes.
- Finish the sauce: Remove pan from heat and stir in chopped prosciutto, fresh sage, and butter until the butter melts completely, then season with salt and pepper to taste.
- Serve: Spoon the mushroom and prosciutto sauce generously over the warm chicken breasts.
Using high-quality Italian professional cookware will help you achieve the perfect sear and even heat distribution needed for this authentic saltimbocca recipe.
Substitutions and Variations
- Lighter option: Skip the butter at the end and add a squeeze of fresh lemon juice instead – it brightens everything up and cuts through the richness without sacrificing flavor.
- Prosciutto substitutes: Pancetta or even crispy bacon bits work in a pinch, though you’ll lose some of that delicate, silky texture that makes prosciutto so special.
- Broth swap: Chicken broth instead of beef broth keeps things lighter, or vegetable broth if you want to keep the focus purely on the other flavors without any meaty competition.
Additional Things to Serve With This Dish
This rich, savory chicken practically begs for sides that can either soak up that gorgeous marsala sauce or provide a fresh counterpoint to all that prosciutto goodness.
- Creamy polenta or mashed potatoes – because someone needs to catch every drop of that silky sauce, and plain rice just feels like it’s not trying hard enough.
- Roasted asparagus or green beans – the slight char and crisp-tender bite cuts through the richness without being too delicate to hold its own against all those bold flavors.
- Simple arugula salad with lemon vinaigrette – peppery greens and bright acid are like a palate cleanser between bites, plus the contrast makes both the chicken and salad taste even better.
- Garlic bread or crusty Italian bread – okay, maybe this pushes the meal into full indulgence territory, but sometimes you need something to mop up the pan sauce when good manners aren’t watching.
- Roasted Brussels sprouts with pancetta – if you’re already committing to the prosciutto situation, why not double down with more crispy pork fat and vegetables that actually taste good.
Cooking Tips & Tricks (Chef’s Notes)
Getting this dish right comes down to mastering a few key moves that separate restaurant-quality saltimbocca from sad, rubbery chicken swimming in watery sauce.
- Pound that chicken like it owes you money – seriously, getting it to an even 1/4-inch thickness means it cooks evenly and stays tender, plus it gives you something to do with all that pent-up kitchen frustration.
- Don’t crowd the pan – I know you want to get dinner on the table faster, but cramming all the chicken pieces together just steams them into pale, sad versions of themselves instead of giving you that gorgeous golden crust.
- Let the marsala do its thing – when you deglaze, really scrape up those browned bits because that’s where all the flavor lives, and don’t rush the reduction or you’ll end up with boozy sauce instead of silky, concentrated goodness.
- Save the prosciutto for the end – adding it off the heat keeps it from turning into expensive bacon bits, and you want those delicate, salty ribbons to stay intact.
- Taste, then taste again – between the prosciutto, broth, and natural chicken drippings, the salt level can sneak up on you, so keep adjusting until it tastes like something you’d actually pay money for in a restaurant.
- Keep everything warm – nothing sadder than perfectly cooked chicken sitting there getting cold while you fuss with the sauce, so have a warm plate ready and work with confidence.
Nutritional Facts
This protein-packed Italian classic delivers impressive nutritional value while keeping calories in check, making it a smart choice for both weeknight dinners and special occasions.
- Calories: Approximately 320 per serving (serves 4)
- Protein: 38g – nearly 80% of daily recommended intake
- Fat: 14g total (6g saturated, 8g unsaturated)
- Carbohydrates: 4g (primarily from mushrooms)
- Fiber: 1g
- Sodium: 680mg (mainly from prosciutto and broth)
- Cholesterol: 95mg
- Iron: 15% daily value
- Vitamin B6: 25% daily value
- Niacin: 60% daily value
- Selenium: 40% daily value
- Phosphorus: 20% daily value
- Potassium: 580mg (supports heart health)
- Zero sugar – all flavor comes from natural ingredients
- Gluten-free when served without pasta or bread
- Keto-friendly with only 4g net carbs per serving
Fun “Did You Know?”
Ever wondered why this beloved Italian dish carries such a peculiar name?
“Saltimbocca” literally translates to “jump in the mouth” in Italian, perfectly capturing how this irresistible combination of tender chicken, salty prosciutto, and aromatic sage practically leaps off your fork with flavor.
Traditionally, saltimbocca features veal rather than chicken, but I’ve found chicken creates an equally delicious version that’s more budget-friendly.
The classic Roman preparation uses white wine instead of marsala, but the sweet fortified wine adds incredible depth.
Curiously, sage isn’t just flavorful—it’s been prized since ancient times for its supposed memory-enhancing properties.
