This Chicken with Prosciutto and Fresh Sage recipe is so easy to make, but tastes like a dish from a fine restaurant. It's my take on chicken saltimbocca. Sauteed chicken cutlets are topped with fresh sage and salty prosciutto and served with a slightly sweet and savory sauce. You'll love sharing this recipe with your family and friends.
why I love this chicken and prosciutto recipe
I have to admit, the most fun part of making this recipe is the taking the first bite. This chicken and prosciutto recipe is my spin on traditional chicken saltimbocca. In Italian, saltimbocca translates to "jumps in the mouth". That's just what the flavor does.
I prepared this recipe for one of my personal chef clients last week, and he fell in love with it. So much so he went back for a second helping and then a third.
This chicken dish is one of my favorite and easy to make restaurant quality recipes. It's a dinner-party-quality recipe that you can make at home. And it's ready in 30 minutes.
One of my go-to recipes to cook when I'm entertaining or for an at home date night, I know it will always be a big hit.
ingredients
You gotta love a short ingredient list. Scroll down to the complete recipe for full quantities of the ingredients.
- boneless and skinless chicken breasts
- fresh sage
- prosciutto
- all purpose flour
- kosher salt
- pepper
- olive oil
- salted butter
- button mushrooms
- dry marsala wine
- reduced sodium chicken stock
recipe details
Thin chicken cutlets are the way to go for this recipe. They cook so quickly. I start by slicing the chicken breasts horizontally into 2 cutlets. Grab a meat mallet (a rolling pin works too). Place the chicken cutlets between plastic wrap and gently pound to an even thickness. About one quarter inch or so is perfect.
Top each cutlet with fresh sage leaves and a slice of the delicately sweet and salty prosciutto. After a quick dredge in seasoned flour, sauté until golden brown.
I like to start the sauté with the prosciutto side down so some of the fat caramelizes and seasons the butter and olive oil.
Next sauté quartered button mushrooms. They added an earthiness to the dish. The sauce is made right along with the browned mushrooms.
Deglaze the pan ~ aka add some marsala wine and scrape up any brown bits. Sprinkle in a bit of the seasoned flour to thicken the sauce.
Chicken stock and a pat of butter finish the sauce. It's so rich and silky.
I can't wait for you to try this recipe!
some suggestions and tips
- To speed up the prep for chicken with prosciutto, pick up thinly sliced chicken cutlets at the grocery store. You may need to pound them to make them an even thickness.
- Substitute madeira or white wine for the marsala. If using white wine, try Chardonnay or Sauvignon Blanc. Also add a heaping teaspoon of brown sugar if using white wine to match the sweetness of the marsala.
- For a non-alcoholic substitute for the marsala use ¼ cup white grape juice with 1 tablespoon sherry vinegar and ½ teaspoon vanilla extract.
more chicken recipes
Try these delicious chicken recipes that rival any restaurant.
- Lemon Chicken Recipe
- Butter Sauteed Chicken Breast with Fresh Tomato Sauce
- Low Carb Chicken Parmesan Recipe
- Buttermilk Chicken Tenders
just one more thing
Did you make this tasty chicken with prosciutto recipe? I'd love hearing from you if you did!
Be sure to leave a comment. Or give this recipe a rating. I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories. I love seeing all your creations.
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Recipe
Chicken with Prosciutto, Fresh Sage and Marsala Mushroom Sauce
Ingredients
- 4 boneless skinless chicken breast, about 6 ounces each
- 20 fresh sage leaves
- 8 slices prosciutto
- ½ cup all purpose flour
- kosher salt
- pepper
- 4 tablespoons salted butter divided
- 2 tablespoons olive oil
- 10 ounces button mushrooms cut in quarters
- ⅓ cup dry marsala wine
- 1 cup reduced sodium chicken stock
Instructions
- Slice each chicken breast horizontally into 2 cutlets. Place the cutlets between sheets of plastic wrap. Pound with a meat mallet until about ¼ inch thick.
- Top each chicken cutlet with 1 or 2 sage leaves, depending on their size. Top with a slice of prosciutto, folding if necessary so it covers the top of the cutlet. Press down lightly.
- Place the flour in a shallow dish and season with salt and pepper. Lightly dredge the chicken in the flour. Set aside the chicken. Reserve 1 tablespoon of the seasoned flour.
- Heat a large sauté pan over medium heat. Add 1 tablespoon each of butter and olive oil. When the butter has melted and begins to foam, sauté the chicken cutlets in batches with the prosciutto side down first. Add more olive oil if the pan gets dry. Sauté the chicken for about 2 to 3 minutes per side or until golden brown and cooked through. Transfer to a plate and cover with foil.
- In the same pan add and melt 2 tablespoons of butter. Add the mushrooms and sauté until just beginning to brown on the edges. Add the marsala wine. Scrape up any brown bits on the bottom of the pan. Cook for 1 minute. Sprinkle with 1 tablespoon of the reserved flour, stir and cook for 1 minute.
- Add the chicken stock. Stir and simmer for 2 to 3 minutes to thicken the sauce.
- Remove the pan from the heat and stir in the remaining tablespoon of butter.
- Pour the sauce over the sauteed chicken and sprinkle with chopped sage.
Video
Notes
- To speed up the prep for chicken with prosciutto, pick up thinly sliced chicken cutlets at the grocery store. You may need to pound them to make them an even thickness.
- Substitute madeira or white wine for the marsala. If using white wine, try Chardonnay or Sauvignon Blanc with a heaping teaspoon of brown sugar to match the sweetness of the marsala.
- For a non-alcoholic substitute for the marsala use ¼ cup white grape juice with 1 tablespoon sherry vinegar and ½ teaspoon vanilla extract.
Paula says
This was delicious though I didn't follow directions to the letter. I have severe arthritis in my hands and I didnt think I could dredge after placing the sage and prosciutto on the chicken , so I dredged first . Even flipping the chicken can sometimes be a bit of a challenge for me but I managed this fairly well. Will make again.
Amy Casey says
Paula ~ I'm so glad you enjoyed my recipe with your modifications.
Danielle H says
Awesome recipe!
We did it alcohol and gluten free.
I just subbed the flour with cornstarch and added a little brown sugar.
We also did 3/4 cup chicken stock and 1/4 cup beef stock (because that's what I had to work with)
We used chicken thighs which worked beautifully as well.
It was perfect and I've tried some pretty terrible saltimbocca recipes. haha!
Will be adding this to my regular meal list.
Thank you so much for sharing!
Amy Casey says
That's awesome! Thanks so much for sharing your variations Danielle. I love them!
Shannon Payne says
The chicken was so tender after pounding it out to 1/4”. I found the sage to be too over powering. I chopped it up instead of leaving it in leaf form but it was still too strong.
Amy Casey says
Thanks for your comment Shannon. It sounds like you enjoyed my recipe, but just aren't a fan of sage. Fresh sage can vary in pepperiness.
Heidy says
This Chicken with Prosciutto and Fresh Sage recipe was outstanding! I wondered how the sage would pair with the other ingredients, but I was very impressed with the outcome!
Amy Casey says
I don't use sage often, but it is perfect in this recipe. I'm so glad you enjoyed my recipe Heidy.
Ksenia says
Beautiful fall-inspired chicken dish. I made it for my family this weekend, and based on everyone’s reaction, it wont be long before I make it again!
Amy Casey says
That is great Ksenia. I'm so glad your family enjoyed my recipe.
Debbie says
This Chicken with Prosciutto was not only super easy to make it was delicious . My whole family loved this and has already requested me to make it again. Thanks for a great recipe.
Amy Casey says
Awesome Debbie!
Jacqueline Debono says
What a super recipe! I didn't have marsala so used sauvignon and sugar as you suggested. So easy and flavourful!
Amy Casey says
I glad you used my ingredient substitution suggestion. 🙂
Maddy says
I am not usually a fan of mushrooms but make recipes with them because my family loves them. I really enjoyed the flavor of this recipe, even the mushrooms. Definitely a keeper!
Amy Casey says
I'm happy you enjoyed my recipe...even with the mushrooms 🙂
Kristina says
This was a great recipe full of flavor. It was easy and we served it over egg noodles to make it a complete meal. I am not always a fan of prosciutto but my kids love it and in this recipe it was delicous!
Amy Casey says
Sounds like a delish meal ~ thanks for sharing Kristina.
Helene says
When I saw this recipe, I knew I needed to try it. It’s simple but full of flavor: this recipe is a winner
Amy Casey says
Thank you Helene! My clients love this recipe.
Audrey says
I think this recipe is so creative! I love that you add prosciutto and sage, as I know that will add so much flavor to the dish. I've definitely saved this so I can make it for later!
Amy Casey says
Thank you Audrey!
Colleen says
This recipe is not only amazingly delicious, but I can't believe how quick and easy it is to make. I didn't have masala wine, so I used your sub of white wine and brown sugar. Making it again for sure!
Amy Casey says
I'm so glad you enjoyed my recipe and used my suggestion for the marsala wine substitute. Thank you for sharing.
megane says
This is such a tasty combination. We all really enjoyed it thanks.
Amy Casey says
Great! I'm so glad you enjoyed my recipe Megane.