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Chicken Saltimbocca with Marsala Sauce
75% authentic · Italian-Fusion
A creative twist on the classic, this version replaces the traditional white wine sauce with a rich and complex Marsala wine sauce, adding a deeper, slightly sweeter flavor profile.
Ingredients
- Chicken breast, boneless, skinless4 (6-ounce) pieces
- Prosciutto di Parma4 thin slices
- Fresh sage leaves8 large leaves
- All-purpose flour1/2 cup
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Unsalted butter4 tablespoons, divided
- Olive oil2 tablespoons
- Mushrooms, sliced (optional)1 cup
- Sweet Marsala wine3/4 cup
- Chicken broth1/2 cup
Steps
- 1
Pound chicken breasts to about 1/4-inch thickness. Season lightly with salt and pepper.
- 2
Place two sage leaves on top of each chicken cutlet and cover with a slice of prosciutto. Secure with a toothpick if needed.
- 3
Dredge the prosciutto-side of each chicken cutlet in flour, shaking off excess.
- 4
In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat.
- 5
Sear the chicken cutlets, prosciutto-side down, for 2-3 minutes until golden brown.
- 6
Flip the chicken and cook for another 2-3 minutes until cooked through. Remove chicken from skillet.
- 7
If using mushrooms, add them to the skillet and sauté until browned, about 5 minutes. Remove mushrooms.
- 8
Add remaining 2 tablespoons of butter to the skillet. Pour in Marsala wine, scraping up browned bits. Simmer for 2 minutes.
- 9
Add chicken broth and simmer until the sauce reduces and thickens slightly, about 3-4 minutes.
- 10
Return chicken and sautéed mushrooms (if used) to the skillet. Spoon sauce over chicken.
- 11
Serve immediately.
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