Chicken Saltimbocca with Marsala Sauce

Chicken Saltimbocca with Marsala Sauce

This little recipe combines the richness of a Saltimbocca with a really nice pan sauce.

Chicken Saltimbocca with Marsala Sauce

Combination of two classics into one luxurious dinner.

Course Dinner
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings


  • 4 chicken breasts/ split pounded thin
  • 8 Sage Leaves
  • 2 tbsp olive oil
  • 5 tbsp butter
  • 12 oz sliced mushrooms
  • 1 cup Marsala Wine
  • 1/4 cup heavy cream
  • 1 tbsp xanthum gum, gelatin, or corn starch for thickening the sauce
  • 8 slices mozzarella cheese
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 8 slices prosciutto


  1. I like to split the 4 chicken breasts into 8 pieces by slicing them in half so they are thin. Pound those pieces out as thin as possible without breaking. Season with salt and pepper

    Preheat oven to 350

  2. Heat olive oil and 1 tbsp butter in a pan. When butter is melted and oil is hot, throw in sage leaves fry to season the oil for about a minute

  3. Cook the chicken on each side for about 3-5 minutes until browning starts on both sides

  4. Move the chicken from the pan to a serving dish that can go into the oven.

  5. In the same pan cook the mushrooms with salt, pepper, 1 tbsp butter and garlic powder.

  6. As the mushrooms are 75% done, pour the wine into the pan and deglaze the plan and then reduce until about 1/2. Add Cream to sauce and continue to cook and reduce.

  7. While its reducing, put slices of prosciutto on the chicken and into the oven for 2-3 minutes to heat prosciutto. After 2-3 min, pull out and put slices of mozzarella on chicken and back into the oven for 2-3 minutes

  8. Season sauce with garlic powder, salt, pepper and finish with 2tbsp butter to smooth out. Add sauce thickener if needed.

  9. Pull chicken from oven and serve with sauce.

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