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Chicken with Prosciutto, Fresh Sage and Marsala Mushroom Sauce

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4.8 from 12 reviews

  • Author: amycaseycooks
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


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 all your family and friends.


Units Scale
  • 4 boneless, skinless chicken breast, about 6 ounces each
  • 20 fresh sage leaves
  • 8 slices prosciutto
  • 1/2 cup all purpose flour
  • kosher salt
  • pepper
  • 4 tablespoons salted butter, divided
  • 2 tablespoons olive oil
  • 10 ounces button mushrooms, cut in quarters
  • 1/3 cup dry marsala wine
  • 1 cup reduced sodium chicken stock


  1. Slice each chicken breast horizontally into 2 cutlets. Place the cutlets between sheets of plastic wrap. Pound with a meat mallet until about 1/4 inch thick.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the chicken stock. Stir and simmer for 2 to 3 minutes to thicken the sauce.
  7. Remove the pan from the heat and stir in the remaining tablespoon of butter.
  8. Pour the sauce over the sauteed chicken and sprinkle with chopped sage.


  • 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 1/4 cup white grape juice with 1 tablespoon sherry vinegar and 1/2 teaspoon vanilla extract.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: entrée
  • Method: cook on stove top
  • Cuisine: American


  • Serving Size: 2 pieces for chicken with sauce
  • Calories: 494
  • Sugar: 1.4 g
  • Sodium: 1270 mg
  • Fat: 25.6 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 12.7 g
  • Fiber: 1.9 g
  • Protein: 51.7 g
  • Cholesterol: 153 mg